INVESTIGATION OF CONVENTIONAL AND MICROWAVE COMBINED ROASTING EFFECT ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF SUNFLOWER SEED

Authors : Ahsen Rayman Ergün

Pages : 891-902

Doi:10.15237/gida.GD24066

View : 77 | Download : 98

Publication Date : 2024-10-10

Article Type : Research Paper

Abstract :In this study, conventional, microwave, and also a combination of these two methods were applied to compare the quality properties of sunflower seeds. Alternative to conventional roasting at 160°C, microwave roasting at two different powers (300W and 600W) and also microwave with conventional roasting treatment (300 W+160°C, 600 W+160°C) were applied to raw sunflower seeds during 5 and 10 min. for each group. The moisture content of roasted seeds was found to be lower than 6%. The results show that the highest protein and fat content were found in the group of combined methods as 21.09±6.64 and 40.55±0.345% respectively. Additionally, the color values were found to be higher, and hardness and sensory characteristics were protected better after roasting compared to the control (unroasted) group. Roasting of microwave at 600W power for 5 min at 160°C was found to be advantageous for the roasting process of sunflower seed via these properties.
Keywords : Kavurma, mikrodalgada kavurma, ayçiçeği çekirdeği, kalite, sertlik

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