Abstract
The effects of two roasting methods (microwave and convection) on the sensory evaluation, texture and physicochemical attributes of fats (acid and peroxide values) in sunflower seeds (Helianthus annuus L.) were examined. Sensory properties of sunflower seeds were tested by means of Quantitative Descriptive Analysis (QDA) by a trained panel. Measurement of texture included parameters such as hardness, crispness, adhesion, elasticity and cohesion. Moreover, the degree of consumer preference were determined. The convection roasting process significantly increased aroma and taste of seeds, whereas no significant differences in consumer preference was detected between microwave and convection treatment method. Significant changes were observed in peroxide value as microwave roasted samples indicated an average of 63 % lower value. Instrumental texture analysis demonstrated that convection roasting increased seed hardness, while it lowered adhesion and elasticity. Microscopic observation showed major changes in the structure of convection roasted seeds. Hence, the structure of the microwave roasted seeds suggests microwaving can ensure effective protection against hydrolytic rancidity and deterioration of primary oxidation compounds, which strongly affect shelf life of the product introducing off-flavour and odour.
Published Version
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