ارزیابی پارامتر‌های رنگی، رطوبت و میزان انرژی مصرفی طی برشته کردن مغز بادام زمینی با استفاده از هوای داغ

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکترا، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 استاد، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 استادیار، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 دانشیار، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

برشته کردن یکی از متداول­ترین اشکال فراوری مغز­ها بوده و هدف از آن افزایش پذیرش کلی فراورده است. رنگ ظاهری به‌عنوان یکی از شاخص­های مهم در ارزیابی کیفیت مواد غذایی از جمله محصولات برشته شده به‌شمار می­آید. در این مطالعه اثر متغیر­های فرایند برشته کردن شامل دما و زمان فرایند بر پارامتر­های کمی رنگ مانند شاخص روشنایی (L*)، شاخص قرمزی (a*)، شاخص زردی (b*)، تغییرات کلی رنگ ( ΔE)، شاخص کروما یا اشباعیت (SI)، زاویه هیو (Hue)، شاخص سفیدی (WI) و شاخص قهوه­ای شدن (BI) مورد بررسی قرار گرفت. هم‌چنین میزان رطوبت نهایی مغز­ها و میزان انرژی مصرفی برای برشته کردن مغز­ها مورد ارزیابی قرار گرفت. نتایج نشان داد که افزایش دما و زمان برشته کردن باعث کاهش مقدار L*، b*، زاویه هیو و شاخص سفیدی و افزایش  ΔEو شاخص قهوه­ای شدن مغز دانه­های بادام زمینی گردید (P

کلیدواژه‌ها


عنوان مقاله [English]

Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method

نویسندگان [English]

  • Hadi Bagheri 1
  • Mahdi Kashaninejad 2
  • Aman M. Ziaiifar 3
  • Mehran Alami 4
1 Ph.D. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Assistant Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Associate Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

Roasting is one of the common techniques for nuts processing which improves the total acceptability of products. Visual color is a primary factor in general quality judgments of foods and used as quality control indicators for the roasting processes. In this study, the effect of roasting conditions (temperature and time of roasting) on quantitative parameters such as lightness (L*), redness (a*), yellowness (b*), total color differences (ΔE), hue -angle, saturation index (SI), whiteness index (WI) and Browning Index (BI) values were investigated. Also moisture content (%, db.) of the roasted peanuts and energy consumption were determined. The results showed that increasing the temperature and time of roasting decreased the L*, b*, hue and WI values and increased the ΔE* and BI values in peanut kernels (P>0.05). The interactions between two factors (temperature and time of roasting) on L*, a*, b* and SI values were not significant (P

کلیدواژه‌ها [English]

  • Roasting
  • Peanut Kernels
  • color
  • Browning index
  • Energy Consumption
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