Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aims to investigate the effects of microwave, combined microwave/hot air treatment and hot air-only roasting on the formation of heat-induced contaminants of carob powders. Moisture content, water activity and pH values of the product decreased with the increasing roasting time and microwave power, while browning index (BI) and ultraviolet absorbance (UV-A) values were increased. While L and b values of carob powders decreased with increasing the roasting time and microwave power, a and E values were increased. Varying roasting conditions also significantly affected the content of Maillard reaction products (MRPs): 5-hydroxymethylfurfural (HMF) (0.69-28.32 mg/kg dry matter), furfural (
Açıklama
Anahtar Kelimeler
Carob Powder, Roasting, Furfural, Furan, Acrylamide
Kaynak
Food Additives And Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
35
Sayı
12
