Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method 59 71 290 10.22104/jift.2016.290 FA Hadi Bagheri Ph.D. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Mahdi Kashaninejad Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Aman M. Ziaiifar Assistant Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Mehran Alami Associate Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Journal Article 2016 02 14 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 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 https://jift.irost.ir/article_290_756f87d3a3ed72853dc918f7324ffc2b.pdf