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Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

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dc.contributor.author Nizamlioglu, N.M.
dc.contributor.author Nas, S.
dc.date.accessioned 2019-08-16T13:01:04Z
dc.date.available 2019-08-16T13:01:04Z
dc.date.issued 2016
dc.identifier.issn 10942912 (ISSN)
dc.identifier.uri http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/9406
dc.description.abstract In this research, the color change kinetics of the Akbadem variety during roasting and storage processes was investigated. The roasting process was carried out at three different temperatures (150, 160, and 170°C) and four different times 10, 20, 30, and 40 min. Then, roasted samples were separated in two groups and stored for 6 months in 4 and 22°C. All of the color parameters reactions during roasting and storage took place according to first order reaction kinetics. L- and hue angle-values tended to decrease linear significantly during roasting. The L-values of Akbadem samples roasted at 150, 160,and 170°C for 40 min was determined as 52.34 ± 2.53, 47.96 ± 1.35, and 43.17 ± 0.09, respectively. The highest Ea-value was determined on the L-value as 14.80 ± 4.26. The a, b, ΔE, metric chroma (C), and metric saturation (S) values increased during roasting. L-, C-, a-, b-, and S-values tended to decrease linear significantly during storage. The L-, a-, and b-values of Akbadem samples which were roasted at 170°C and stored at 4°C for 6 months were decreased from 43.17 ± 0.09, 14.25 ± 0.026, and 29.53 ± 0.06 to 34.91 ± 0.13, 10.06 ± 0.15, and 15.93 ± 0.12, respectively. According to sensory analysis, the panelists gave low scores as taste (1.9 ± 0.88), color (2.1 ± 0.57), and flavor (2.4 ± 0.7) for Akbadem samples roasted at 170°C for 40 min. ΔE was increased during storage Ea-values were decreased during roasting and storage at 4 and 22°C for 6 months. © Taylor & Francis Group, LLC.
dc.language.iso English
dc.publisher Taylor and Francis Inc.
dc.relation.isversionof 10.1080/10942912.2015.1086786
dc.subject Almond
dc.subject Color
dc.subject Kinetics
dc.subject Roasting
dc.subject Snack foods
dc.subject Storage
dc.subject Calcination
dc.subject Colorimetry
dc.subject Energy storage
dc.subject Enzyme kinetics
dc.subject Reaction kinetics
dc.subject Sensory analysis
dc.subject Thermal processing (foods)
dc.subject Color changes
dc.subject Color parameter
dc.subject First order reactions
dc.subject Hue angles
dc.subject Roasting process
dc.subject Snack food
dc.subject Food storage
dc.title Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage
dc.type Article
dc.relation.journal International Journal of Food Properties
dc.identifier.volume 19
dc.identifier.issue 10
dc.identifier.startpage 2363
dc.identifier.endpage 2376
dc.identifier.index Scopus


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