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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of roasting on properties of walnuts

100%
Kita A., Figiel A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
89-94
The objective of this study was to compare properties of walnuts roasted at different technological parameters. Effects of roasting temperature (100-180oC), the roasting time (5-30 min) as well as the type of heating medium (hot air or boiled vegetable oil) on sensory and physical characteristics were determined. Experiment was conducted according to Response Surface Methodology. Nuts were analyzed for moisture content, colour, texture parameters, FFA and PV and sensory attributes. It has been stated that properties of walnuts were dependent on temperature and time of roasting. As roasting temperature and time increased nuts moisture decreased. Nuts roasted in oil showed darker colour than the samples treated in hot air. The colour changed and was getting darker together with higher roasting temperature and longer roasting time. Nuts roasted in oil exhibited harder texture than those roasted in hot air. As roasting temperature and time increased nuts texture was more crispy and delicate, independently on type of roasting. Roasting influenced the quality of nuts oil fraction – in all analysed samples FFA content increased, however PV increased mainly in nuts roasted in oil. Samples roasted at 130-150oC for 15-20 min exhibited the best sensory properties in both methods. Nuts roasted at lower temperatures showed too hard texture, light colour and taste and flavour typical of fresh nuts. Nuts roasted at the highest temperatures and for longer time were too dark and exhibited burned taste and flavour.
2

Comparison of antioxidant properties and polyphenol composition of special purpose coffees roasted in Poland

86%
Pilipczuk T., Kusznierewicz B., Zielinska D., Bartoszek A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Roasting conditions and cocoa bean quality

86%
Krysiak W.
Acta Agrophysica
|
2002
|
tom 77
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effects of convective roasting conditions on microbial safety of cocoa beans

86%
Stobinska H., Krysiak W., Nebesny E., Kozanecka E.
Acta Agrophysica
|
2006
|
tom 07
|
nr 1[132]
5

Roasting affects quality and safety of hazelnuts: acrylamide, HMF and computer vision image analysis for their monitoring

72%
Arlorio M., Coisson J. D., Travaglia F., Rinaldi M., Fiore A., Ferracane R., Fogliano V.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Stability of iodinated salts during roasting and storage of pork meatballs

72%
Szymandera-Buszka K., Waszkowiak K.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3
335-338
The objective of the study was to determine the effect of table salt iodinated with potassium iodide or iodate added to chopped pork on the stability of iodine during roasting and chilled or frozen storage. During thermal processing (roasting), and chilled or frozen storage of meatballs, better stability was found for iodine introduced along with salt iodinated with potassium iodate. Roasting of meatballs for 15 min resulted in a 5% loss of iodine. Extension of thermal treatment to 30 min resulted in an increase, almost threefold, of iodine loss. Along with the extension of chilled or frozen storage of meatballs a disadvantageous effect of a longer thermal processing was observed on the stability of iodine introduced along with iodinated salt. However, in the case of table salt iodinated with potassium iodide, better iodine retention was observed during storage of samples heated with an applied longer thermal treatment time in comparison to table salt iodinated with potassium iodate.
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Comparative study of nitrosamine in roasted food base on the roasting methods

72%
Ogunmodede T. T., Ojo A. A., Jegede O.
International Letters of Natural Sciences
|
2016
|
tom 50
The present study examined the interrelationships of roasting methods and nitrosamine compounds (NA) content in eleven food sample investigated. The total level of NA in examined food ranged from 1.1x10-3 μg per g in oven roasted white maize to 5.0x10-3 μg per g in wood roasted pig meat that is lower than the legal level in WHO (0.001 μg per kg ). The significant increase of NA concentration in all food samples on roasting was observed. Methods of roasting have significant effects on the level of nitrosamine in each of the material used.
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of parameters of thermal process on the properties of peanuts

72%
Kita A., Figiel A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4[B]
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of roasting on the texture of walnuts

72%
Kita A., Figiel A.
Acta Agrophysica
|
2006
|
tom 07
|
nr 1[132]
10
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effects of air parameters on changes in temperature inside roasted cocoa beans

72%
Krysiak W., Motyl-Patelska L.
Acta Agrophysica
|
2006
|
tom 07
|
nr 1[132]
11

A note on the nutritive value of roasted velvet bean [Mucuna pruriens] in broiler diets

72%
Osei S. A., Derkyi A. B.
Journal of Animal and Feed Sciences
|
2001
|
tom 10
|
nr 3
12

Roasting-induced changes in texture and fibre microstructure of bovine m.semitendinosus muscle

58%
Palka K.
Polish Journal of Food and Nutrition Sciences
|
2000
|
tom 09/50
|
nr 2
The objective of the study was to determine the roasting-induced changes in texture, muscle fibre microstructure, and cooking losses for the bovine m.semitendinosus (ST) muscle. The muscle slices were roasted at 170°C until they reached the internal temperatures of 50, 60, 70, 80, 90 and 95°C. The texture profile analysis of the samples was carried out using a texture analyser. The changes in microstructure were evaluated by scanning electron microscopy and by measuring the length of sarcomeres and diameter of muscle fibres. The cooking losses were calculated by difference between the sample masses before and after roasting. Roasting was found to have a significant effect on the analysed texture parameters. The values for hardness and chewiness increased with internal temperature of the meat, whereas those for springiness, cohesiveness and resilience decreased above the temperature of the muscle collagen shrinkage. The length of sarcomeres did not change up to the meat internal temperature of 50°C and then decreased with temperature. The fibre diameter decreased in meat roasted to 60°C and remained stable after heating to the higher internal temperatures. The cooking losses increased with temperature. The largest increases in the losses occurred in the range of 50 to 60°C and 60 to 70°C.
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