Research ArticleOptimizing Physiochemical and Sensory Properties ofInfrared-Hot Air Roasted Sunflower Kernels Using ResponseSurface Methodology

Mahdis Mosayebi1 Mahdi Kashaninejad 2 and Leila Najafian1

1Department of Food Science and Technology Sari Branch Islamic Azad University Khazar Square7 KilometersFarah Abad Rd Sari Iran2Department of Food Process Engineering Gorgan University of Agricultural Sciences and Natural ResourcesGorgan Iran

Correspondence should be addressed to Mahdi Kashaninejad kashanigauacir

Received 14 May 2018 Accepted 25 July 2018 Published 12 September 2018

Academic Editor Giuseppe Zeppa

Copyright copy 2018 Mahdis Mosayebi et al is is an open access article distributed under the Creative Commons AttributionLicense which permits unrestricted use distribution and reproduction in any medium provided the original work isproperly cited

Roasting sunower kernels is a key process in production of nuts In this study the eect of roasting conditions including hot airtemperature (120ndash160degC) infrared (IR) power (400ndash600W) and roasting time (3ndash10min) on energy and specic energy con-sumption color parameters (Llowast alowast blowast ΔE BI SI WI and hdeg) texture moisture content chemical properties (pH and totalphenolic contents peroxide value (PV) and sensory properties of sunower kernel were investigated In addition the best modelsfor the responses were obtained and the proper roasting conditions were determined using response surface methodology (RSM)A quadratic model was proposed for color change (Llowast ΔE SI andWI) moisture and total phenol contents linear relation for alowastblowast hdeg and 2FI for BI texture PV and pH Roasting at 4257W IR power and 1243degC for 37min was found to be convenient orproper roasting conditions

1 Introduction

Sunower (Helianthus annuus L) an annual plant is grownin temperate and subtropical climate [1] e sunowerseeds are rich in unsaturated fatty acids proteins ber andvitamins (such as B1 B5 and B6) phosphorus coppermanganese folate iron zinc amino acids and low-carbohydrate diets ey are consumed as snack productseither alone or in the blends of dierent nuts and othercomponents [2]

Roasting is the key process in the production of value-added nuts having better taste aroma and a crunchy textureand exhibit enhanced crispiness One of the commontreatment methods is dry roasting In this process the nutsare heated applying the conventional thermal treatmentsuch as air convection and pan or sand roasting at 250ndash300degC for a short time [3ndash6] In dry roasting some novel

thermal treatments could be used applying irradiation ofmicrowave infrared (IR) and radiofrequency [7] In theconventional heating method the outer surface of the seedscan be overroasted whereas the core of them is not com-pletely processed is causes uneven roasting burnt sur-face and development of the undesirable aroma and avorRoasting of grains and legumes leads to the gelatinization ofstarch and denaturation of proteins too [8] On microwaveroasting the temperature on lower surface of the food ratherthan its inner parts causes over- or underroasted food [9]

IR heating has many advantages over the conventionalmethod such as (1) production of the high-quality food dueto consistent and uniform distribution of IR energy (2) highenergy ebrvbarciency as a result of direct radiation transferringfrom IR emitters to the surface of product without requiringany heating medium (3) short process time (4) precisecontrolling the IR heating process (5) compact design and

HindawiJournal of Food QualityVolume 2018 Article ID 4186050 14 pageshttpsdoiorg10115520184186050

difference in types of IR emitters and (6) environment-friendly energy [10]

Although IR heating is a new promising approach it islimited because of its low penetrating power Combinationof two convection (hot air (HA)) and radiation heat transfermechanisms is important to increase the thermal efficiencyof dryers [11 12]

IR heating was applied lonely or in combination with hotair in roasting of several products like almonds [13] pis-tachios coffee [14] tea [15 16] peanuts [17] pecans [18]hazelnuts [7 19] cereal grains [20] and sesame seeds[21 22] ere are only a few reports on the roasting sun-flower kernels Most of the previous studies on roastedsunflower kernels investigated the influence of variousfactors such as change of molecular species of tri-acylglycerols during microwave roasting [23] color texturefirmness moisture percentage of extracted oil acidityperoxide sensory properties and fatty acid compositionsunflower kernels were roasted under two different condi-tions ie by microwave and electrical oven [24]

e aim of this study was to investigate the effect ofpower temperature and time of combined IR-HA roastingmethod on some physicochemical properties of the sun-flower kernels e proper conditions for IR-HA roastingwere also determined using response surface method (RSM)

2 Materials and Methods

21 Sample Preparation Sunflower seeds (Slatki variety)were obtained from the agricultural farm (KhanBebin inGolestan Province) e seeds were manually cleaned anddeshelled e percent of kernel recovery was 393 eseeds were sorted to obtain the uniform size and defect-freeones en they were kept at 4degC until using in experimentsBefore roasting process sunflower kernels were soaked in25 (ww) salt solution for 30minen the excess water ofsieved seeds was removed using cloth

22 Experimental Design e results were analyzed usingRSM based on the performed pretests the independentvariables were IR power (A) (400ndash600W) temperature ofHA (B) (120ndash160degC) having constant velocity (1ms) androasting time (C) (4ndash10min) e roasted samples wereanalyzed according to a central composite design (CCD)e experimental design consisted of 20 treatments in-cluding 6 center points and 14 noncenter points as shown inTable 1

23 Combined IR-HA Roasting Process Roasting was per-formed in a combined IR-HA roaster equipped witha controller to adjust the air temperature and IR power ofroasting e apparatus consisted of heating elements (4electrical elements with power 750watts) scale pitot unita centrifugal fan infrared radiator (Far infrared lamp1500W) and a roasting chamber (Figure 1) A single layer ofthe seeds was spread on aluminum trays Finally the pro-cessed kernels were kept at room temperature to cool (25plusmn2degC) Until performing the experiments the samples were

kept in polyethylene Zip-pack bag at room temperature(25degC)

24 Physical Characteristics

241 Specific Energy Consumption e energy consump-tion in each period of roasting was calculated using thefollowing equation

E 1113946t

t0Pt (1)

where E is the energy consumption (kWmiddoth) P is the con-sumed power by the roaster system (W) and t presents theroasting time (min) Using (2) the specific energy con-sumption was calculated at different roasting conditions

Table 1 Experimental range levels of three independent variables(A) IR Power (W) (B) air temperature (degC) and (C) roasting time(min)

Run numberCoded variables Actual variables

A B C A B C

1 +1 +1 +1 598 1583 832 minus168 0 0 334 140 63 0 0 +168 500 140 984 0 0 0 500 140 65 0 0 0 500 140 66 minus1 minus1 +1 401 121 837 +1 minus1 minus1 598 121 368 0 0 minus168 500 140 29 0 0 0 500 140 610 0 0 0 500 140 611 0 +168 0 500 170 612 +1 minus1 +1 598 121 8313 0 0 0 500 140 614 +168 0 0 665 140 615 0 0 0 500 140 616 0 minus168 0 500 109 617 minus1 +1 minus1 401 1583 3618 minus1 minus1 minus1 401 121 3619 +1 +1 minus1 598 1583 3620 minus1 +1 +1 401 1583 83

Infrared radiator

Hot airScale

PC

Thermocouple

Heating elementsFan Pitot unit

Sunflowerseed kernels

Figure 1 Schematic of combined infrared-hot air apparatus usedfor roasting of sunflower kernels

2 Journal of Food Quality

Ekg E

W0 (2)

where Ekg and W0 are the specific energy (kWmiddothkg) andinitial weight of the sample (kg) respectively

242 Color Measurement Color measurement of sunflowerkernels was performed using image processing method 40gof processed kernels were put on the surface of a scannersystem (DCP8065DN brother) e taken images (600 dpi)were saved in the JPEG format Llowast alowast and blowast values werecalculated by ImageJ software (version 146r) e Llowast valuerepresents lightness and the +alowast and minusalowast values representredness and greenness respectively e +blowast and minusblowast valuesrepresent yellowness and blueness respectively e pa-rameter hue angle (hdeg) expresses the color tone and is de-fined as red-purple 0deg yellow 90deg bluish green 180deg andblue 270deg [25] Total color difference (ΔE) browning index(BI) saturation index (SI) hdeg and whiteness index (WI) werecalculated using Equations (3)ndash(8) [26]

ΔE Δllowast2 + Δalowast2 + Δblowast2

radic (3)

BI [100(Xminus 031)]

017 (4)

X alowast + 175Llowast

5645Llowast + alowast minus 3012blowast (5)

SI alowast2 + blowast2

radic (6)

Hue arctanblowast

alowast1113888 1113889 (7)

WI 100minus

100minus llowast( )2 + alowast2 + blowast2

1113969

(8)

where Llowast alowast and blowast refers to the difference between thecolor parameters of the fresh sunflower kernel and thetreated one

243 Texture Analysis According to definition texturehardness is the required force over compression test etextural analysis of the sunflower kernels was performedusing a TAXT Plus Texture Analyzer (Texture TechnologiesCorp Surrey UK TA-XT Plus Stable England) In textureprofile analysis (TPA) 10 sunflower kernels were placed onthe platform of the texture on the following settings asdescribed by Soleimanieh et al [24]

Probe P36R used a load cell 250 N a diameter of 32mma speed of 5 mmmin and a penetration index of the probewas 50 of the kernel thickness Textural properties werederived from the force time curves To study the texturalproperties of the samples hardness (maximum peak of firstcompression) measured

244 Moisture Content Moisture content of roasted kernels(10 g) was measured according to ISO665 [27] in oven

drying method (103plusmn 2degC) until a constant weight wasreached and results are expressed as db

25 Chemical Characteristics

251 Composition of Sunflower Kernels Moisture proteinfat and ash contents of fresh kernels were determinedaccording to AOAC [28]

252 pH Powdered samples (25 g) of sunflower kernel asdescribed by Bagheri et al [29] were mixed with 50mL ofdistilled water for 2 h at 80degC e extract was filteredthrough filter paper (Whatman no 40) and used for analysisof pHe pH of the extract was measured using a pHmeter(pH-lab model 827 metrohm Germany) with a glasselectrode

253 Total Phenolic Content (TPC) e TPC was de-termined based on the FolinndashCiocalteu colorimetric methodwith slight modification as described by Bagheri et al [29]1 g of powdered samples of sunflower kernel was mixed with10mL hexane and the phenolic compounds were extractedby 12mL methanolwater (6040 vv) for 30min emixture was filtered through a filter paper and the extracts(both phases) were separated by centrifugation (at 3500 rpmfor 10min) An aliquot (02mL) of the methanolic phase wasdiluted using water to a total volume of 25mL followed bythe addition of 025mL FolinndashCiocalteu reagent After3min 05mL sodium carbonate solution (35 wv) wasadded to the reaction mixture which was finally mixed anddiluted with distilled water to 5ml e absorbance of thesolution was measured after 2 h against a blank sample(methanol) by a spectrophotometer (UV1601 ShimadzuKyoto Japan) at a wavelength of 760 nm e concentrationof total phenolic compounds was determined by comparisonwith the absorbance of gallic acid at different concentrationas standard

254 Peroxide Value (PV) Peroxide value (PV) was de-termined by the iodometric assay according to ISO3960 [30]

26 Sensory Analysis Sensory attributes of roasted kernelsincluding appearance hardness taste aroma and totalacceptance were assessed by using a five-point hedonic scale(5 point the best 1 point the worst) A panel consisting of10 members (all food experts of the Golestan StandardOffice) with sensory evaluation experience was trained indescriptive evaluation of sunflower kernels Mean valueswere calculated and used to determine the sensory attributesof the roasted sunflower kernels

27 Statistical Analysis and Optimization Design-ExpertSoftware (Version 10010 2016 Stat-Ease Inc Minneap-olis MN) was employed to find the mathematical model forany response and to present the relationship between thedependent and independent variables as three dimensionsrsquo

Journal of Food Quality 3

curves e analysis was performed individually for all theresponses Also optimization of the process conditions wassimultaneously performed using numerical and graphicaloptimization tool of Design-Expert software

3 Results and Discussion

31 Energy Consumption and Specific Energy Consumptione energy efficiency of the process and quality of roastedproduct are two key factors in food roasting Figures 2(a) and2(b) show the energy and specific energy consumptionduring roasting of sunflower kernels e minimum andmaximum values of specific energy consumption forroasting of sunflower kernels were 037 kWmiddothkg in treat-ment 500W 140degC 2min and 150 kWmiddothkg in treatment500W 140degC 10min Regression analysis indicated that thequadratic model (R2 09915) sufficiently described the heatconsumption (Equations (9) and (10)) Energy consumptionincreased with increasing power and time (plt 005)whereas no statistical difference in heat consumption wasobserved due to the temperature (pgt 005)

E(kWmiddoth) minus019317 + 294066Aminus 237940C

+ 191899(9)

Ekg(kWmiddothkg) minus096586 + 147033Aminus 011897C

+ 959495C2

(10)

Heat consumption of dried barley was compared underfar infrared (FIR)ndashconvection and convection alone It wasreported that the use of FIR radiation enhances the dryingrate and the energy consumption was reduced considerably[31] In another research it evaluated the energy con-sumption during IR-HA roasting of peanut kernels andreduced the energy consumption up to 31 in the HAmethod [17] Also it was observed that in drying mushroomand pomegranate using the combination of HA and IRdecreased energy consumption relative to IR drying aloneand increased it relative to HA drying [32 33] e use of IRmethod in drying persimmon sheet drying time at threelevels of 50 60 and 70 degrees respectively decreased by4639 3066 and 2238 [34]

32 Color Measurement Visual color is an important qualitycriterion for roasted foods and may be assessed in terms ofquantitative parameters such as Llowast alowast blowast color differences(ΔElowast) hue angle (hdeg) and saturation or chroma (SI) valuesColor also is an important quality indicator in the case of roastedfoods and optimized color parameters may be used as qualitycontrol indicators during the roasting processes [25 26]

Figures 3(a) and 3(b) show the degree of lightness change(Llowast) during roasting of sunflower kernels e result showedthat the highest value for Llowast was observed in raw kernels(6655) (Table 2) and power temperature and time ofthermal processing had significant effect (plt 005) on Llowastbut temperature and time had no interaction effect on it(pgt 005) A quadratic model (R2 09733) was appliedbetween different parameters as

Llowast value +4990091 + 019814Aminus 042057B + 119482C

+ 509717ABminus 655813ACminus 266228C2

(11)As shown in Figures 4(a) 4(b) and 5 there was a linear

relation (plt 005) between used power time and temper-ature and the changes in alowast and blowast

alowast value minus1036174 + 0011369A + 0032051B + 048566C

R2

07669

blowast value +2334206minus 0011465A + 031727C

R2

05594

(12)e value Llowast alowast and blowast of roasted kernels were

4375ndash6134 minus056ndash561 1344ndash208 respectively alowast valueor the amount of redness of treatments increased by in-creasing the roasting variables (plt 005) Also according toFigure 5 unlike the temperature of heating that had notsignificant effect (pgt 005) the different amounts of powerand time of roasting had significant effects (plt 005) on blowast

value or degree of yellowness of treatmentse result of model fitting for ΔE compared with fresh

samples (Table 2) SI BI hdeg and WI of roasted kernels byRSM are given in Figures 6ndash10 ΔE SI and WI changes weredescribed by a quadratic model and BI by two factor in-teraction (2FI) model and hdeg by a linear relation (Equations(13)ndash(17)) e values ΔE SI BI hdeg and WI of roastedsunflower kernels were in the range of 638ndash2320 1393ndash2120 2867ndash51937217ndash8984 and 4229ndash5795 respectively

ΔE() +2296943minus 015342A + 020253Bminus 116329C

minus 598460AB + 487283AC + 240754A2

R2

097061113872 1113873

(13)

SI minus317090 + 0084435A + 0084435B R2

081571113872 1113873

(14)

BI +1667685 + 0059942Aminus 014282Bminus 0010352AC

+ 0053792BC R2

081541113872 1113873

(15)

hdeg +12469235minus 0043578Aminus 010471Bminus 121931C

R2

084911113872 1113873

(16)

WI +8975183minus 027457A + 0029266B + 240837C

+ 676245ABminus 461709AC + 238087A2

R2

097241113872 1113873

(17)

Llowast blowast and alowast values of roasted sunflower kernels byelectrical oven and microwave method for both treatments

4 Journal of Food Quality

as the time of roasting increased Llowast value decreasedwhereas alowast value increased with the electrical oven Alsoprolonged roasting time by microwave increased blowast valuewhereas it reduced blowast value for oven-roasted samples In

general prolonged roasting time by both methods (oven andmicrowave) increased ΔE [24]

e results showed that increasing temperature androasting time reduced blowast Llowast hdeg and WI and increased ΔE

Llowast v

alue

C time (m

in)

A power (W)

430

466

502

538

574

610

42984579 4860

51405421 5702

5983 37

48

60

72

83

(a)

B temperature (degC)

A power (W)

Llowast v

alue

43

466

502

574

61

1583

1492

1400

1308

12174017

42984579

48605140

54215702

5983

(b)

Figure 3 e effect of IR power and time (a) and IR power and temperature (b) of roasting on the Llowast value of sunflower seed kernels

Table 2 Composition of raw sunflower seed kernels

Average ofheightseeds(mm)

Average ofwidthseeds(mm)

Weight of1000 ofseeds (g)

Moisturecontent()

Ash()

Protein()

Fat() pH

Totalphenolic

compounds(ppm)

Peroxidevalue (meqO2kg oil)

Llowast alowast blowast

1167plusmn102

5048plusmn043

17217plusmn1229

545plusmn003

309plusmn004

2861plusmn120

4104plusmn128

558plusmn008 4560plusmn 01 30plusmn 009 6673plusmn

079minus0504plusmn009

1445plusmn111

Mean value is the average of three replications

Ener

gy (k

Wh)

C time (min) A power (W)

005

01

015

02

025

7260

4837 4017

42984579

48605140

54215702

5983

(a)

Spec

ific e

nerg

yco

nsum

ed (k

Wh

kg)

C time (min) A power (W)

0204060810121416

8372

6048

37 40174298

45794860

51405421

57025983

(b)

Figure 2e effect of IR power and time of roasting on energy (a) and specific energy consumption (b) during IR-HA roasting of sunflowerseed kernels

Journal of Food Quality 5

and BI roasted peanut kernels by HA [29] but Sharma andGujral [8] reported a decrease in ΔE during roasting ofbarley

Also it was reported that increases in roasting tem-perature (90ndash190degC) and time (5ndash65min) caused a decreasein Llowast blowast and yellow index except for alowast value of groundstate-roasted pistachio kernels with HA e quadraticmodel sufficiently described the changes in color [35] eseresults are in agreement with those found by Soleimaniehet al [24] for oven and microwave-roasted sunflower seedWani et al [36] for pan and microwave roasting arrowheadtubers Gujral et al [37] for sand and microwave roasting ofoats Uysal et al [19] for roasted hazelnut by usingmicrowave-infrared combination

e values of Llowast and hdeg color parameters coffee roastedusing HA were evaluated With increasing temperature Llowast

value and hdeg decreased A second-order correlation wasfound between Llowast and roasting time [38] Change in color isdue to formation of brown pigments with low and highmolecular weight through nonenzymatic browning (NEB)reactions such as Millard reaction and caramelization andphospholipids degradation during roasting [26 36 39 40]

33 Texture Analysis Texture is one of the most importantcriteria in consumer acceptance of roasted sunflower ker-nels In general the roasting process is responsible for thecrunchy texture of nuts resulting from structural andchemical changes such as the Millard reaction decrease inmoisture content or lipid modifications reaction [41] eresults of hardness of kernels during roasting process wereshown in Figure 11 Regression analysis indicated that two-factor interaction (2FI) model (R2 07256) was the best toexplain the effects of the three independent parameters ontexture as following

Hardness of texture(NmiddotS) +2187449716minus 2870636A

minus 12836302Bminus 97446144C

+ 016857AB

(18)

e result showed that used power temperature andtime had significant effect (plt 005) on texture but powerand time or temperature and time had no interaction effecton it (pgt 005) e minimum and maximum values ofhardness of texture were 2569NS in treatment 401W158degC 36min and 1962NS in treatment 401W 121degC36min During the roasting moisture content of kernelsdecreased and they became crispier and fragile that requiredforce to break was less therefore hardness decreased

C time (min)A power (W)

blowast va

lue

120

140

160

180

200

220

8372

6048

37 40174298457948605140542157025983

Figure 5 e effect of IR power and time of roasting on colorparameter (blowast value) of sunflower seeds kernels

alowast v

alue

A power (W)

ndash10

B temperature (degC)

00

10

20

30

40

50

50

15831492

1400

13081217 4017

429845794860

514054215702

5983

(a)

C time (min)

alowast v

alue

A power (W)

ndash10

00

10

20

30

40

50

50

831821715911

6484089

368179 40174298

45794860

51405421

57025983

(b)

Figure 4 Response surface of color parameter (alowast value) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and IR power and time (b)

6 Journal of Food Quality

Similar results were reported for roasting roasted sunflowerkernels by HA and microwave oven [24] peanut kernels byIR-HA roasting [17] roasted hazelnut by usingmicrowavendashIR [19] and roasted pistachio by HA oven[35 42]

34 Moisture Content e changes in the moisture contentof kernels during roasting were presented in Figure 12 Aquadratic model (R2 07948) was applied to describe thechanges of moisture during roasting process as following(Equation (19)) Power significantly (plt 0001) affected themoisture removal during roasting Effect of other roastingparameters (temperature and time) on moisture content wasnot significant (pgt 005) e moisture contents of samples

were in the range of 01 in treatment 500W 109degC 6minand 49 in treatment 334W 140degC 6 min

moisture content() +1280062minus 0070874A

+ 731726A2

(19)

Moisture content of IR-HA roasted peanut kernels de-creased significantly by increasing IR power from 130W to200W and led to decrease 224 in the moisture content[17] Also by increasing upper and lower lamp powers of themicrowave-IR combination oven for roasting of hazelnutmoisture content decreased [19]

ese results are in agreement with those found bySoleimanieh et al [24] for roasted sunflower kernels and

∆ E

()

B temperature (degC) A power (W)

50

100

150

200

250

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

C time (min) A power (W)

∆ E

()

50

100

150

200

250

8372

6048

37 401742984579

48605140

542157025983

(b)

Figure 6 Response surfaces of ∆E value of sunflower seeds kernels during IR-hot air roasting in relation to IR power and temperature (a)and IR power and time (b)

A power (W)

SI

120

1583

1492

1400

1308

1217 4017 4298 4579 4860 51405421 5702 5983

140

160

180

200

220

(a)

B temperature (degC)

C time (min)

SI

120

140

160

180

200

220

831821

715911

6

484089

368179 12171308

14001492

1583

(b)

Figure 7 Response surfaces of color parameters (SI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and temperature and time (b)

Journal of Food Quality 7

Nikzade et al [42] and Shakerardekani et al [35] for roastedpistachio

35 pH In this study regression analysis indicated that 2FImodel (R2 06141) was the best to explain the effects of thethree independent parameters on pH as following (Equation(20)) Temperature and time had significant effect (plt 005)on pH (Figure 13)

pH +594minus 0057B + 0054C (20)

e pH of sunflower kernels before roasting was 552 Ingeneral the pH increased with an increase in temperatureand time of roasting Bagheri et al [29] conversely reported

that a decrease in pH of peanut kernels during roasting dueto Millard reaction products and conversion of sugars toacidic compounds during roastinge effect of pH has beenevaluated in model studies finding a close relationship withthe formation of volatile compounds low pH (le5) favors theformation of pyrazines and higher pH favors the methylpyrazines and Strecker aldehydes [43]

36 Total Phenolic Content (TPC) Roasting treatment in-fluences TPC as well as antioxidant activities for nuts in-cluding cashew hazelnut and peanut [44] ANOVA showedthat the model developed for the TPC was quadratic(R2 07893) as in Equation (21) and Figure 14 e min-imum andmaximum values of TPCwere 1287 and 6489mggallic acid equivalent (GAE)g in treatment 401W 158degC36min and 665W 140degC 6min respectively InterestinglyTPC increased compared with fresh samples (Table 2) byroasting erefore IR-HA roasting can produce high-quality roasted sunflower kernels

TPC(mgmiddotGAEg) +572697minus 0674A + 23170C

+ 6620A2

(21)

ere are few works in the literature reporting data onthe TPC of IR-roasted sunflower kernelse TPC in roastedhazelnuts using IR and HA at two differenttimetemperature conditions ranged from 048 to069mgmiddotGAEg e TPC increased during roasting com-pared with fresh samples (042plusmn 001) e TPC in roastedsamples by using HA was greater than the TPC roastedsamples by using IR probably because IR caused a higherheating in the hazelnut than HA and higher degradation ofphenolic compounds [7]

Lin et al [44] reported that the levels of total phenolssubstantially decreased in the initial roasting phase (5min)

BI (

)

A power (w)B temperature (degC)

250

300

350

400

450

500

550

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

BI (

)

C time (min)

250

300

350

400

450

500

550

8372

6048

37 12171308

14081492

1583

(b)

Figure 8 Response surfaces of color parameters (BI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and air temperature and time (b)

Hue

angl

e

A power (W)

700

401681

B temperature (degC)

750

800

850

900

429772457863

485954514045

542136570227

598318 121682130841

140149159

158318

Figure 9 e effect of IR power and air temperature of roasting onhue angle of sunflower seed kernels

8 Journal of Food Quality

and then increased gradually with roasting duration inroasted almond kernel into air convection oven

Other authors have observed the same behavior in otherproducts [17 25 45] e reason for increasing the TPCupon roasting could be because of increasing in heat inducedand extractable phenolic compounds after roasting to theformation of Millard products complex physical andchemical reactions on phenolic including leaching of watersoluble phenolic freeing phenolic from bond forms deg-radation of polyphenols and breakdown and trans-formation of phenolic such as formation of complex

products from phenolic and proteins and formation ofMillard reaction products having antioxidative activity suchas pyrroles and furans that react with FolinndashCiocalteu re-agent [46 47] Lin et al [44] indicated that Millard reactionproducts produced during thermal treatments may increasethe antioxidant effects of processed foods

37 Peroxide Value of Oil Extracted from Processed SunflowerKernels e peroxide value is a primary lipid oxidationindex Treatment 401W 121degC 368min showed the lowestperoxide value 3meqmiddotO2kg of sunflower oil e greatestPV was 106meqmiddotO2kg of sunflower oil in treatment 500W170degC 6min which indicates that the sunflower kernels

A power (W)

B temperature (degC) 40174298

45794860

51405421

57025983

12171308

14001492

1533

400

450

500

550

600

WI

(a)

A power (W)

C time (min)4017

42984579

48605140

54215702

5983

3748

6072

83

400

450

500

550

600

WI

(b)

Figure 10 e effect of IR power and air temperature (a) and IR power and time (b) of roasting on WI of sunflower seed kernels

4298

4579

4860

5140

5421

5702

59831217

13081400

14921533

Text

ure (

NS)

B temperature (degC)

A power (W)

4017

98

579

7

00

5000

10000

15000

20000

Figure 11 Response surface of texture in sunflower seeds kernelsduring IR-hot air roasting process

1217B te

mperature

(degC)

A power (W)

Moi

sture

cont

ent (

)

4579 48605140

54215702 5983

4017

0

1

2

3

4

5

4298

1308

1400

1492

1533

Figure 12 e effect of air temperature and IR power of roastingon moisture content of sunflower seeds kernels

Journal of Food Quality 9

show primary oxidative rancidity ANOVA showed that themodel developed for the PV was linear (R2 06220) as inEquation (22) and Figure 15 It can be concluded thatroasting temperature had a more pronounced effect onsunflower kernels oxidation than power Peroxide values upto 10meq O2kg oil in sunflower kernels can be consideredsafe according to ISIRI14615 [48] ese results were inagreement with Nikzade et al [42] Yang et al [13] Sol-eimanieh et al [24] and Belviso et al [7]

PV meq O2kg of sunflower oil( 1113857 minus219136 + 0257A

+ 0765B

(22)

38 Sensory Analysis e desired aroma and flavor ofsunflower kernels are developed during roasting e

1217

1492

B temperature (degC)1400

1308

1583

C time (min)

37

48

60

72

83

56

57

58

59

60

61

62

pH

Figure 13 e effect of air temperature and time of roasting on pH of sunflower seeds kernels

0

10

20

30

40

50

60

70

0

C time (m

in)

A power (W)368

484

600

716

832

Tota

l phe

nol (

ppm

)

5983257023

5421451404

4859545786

4297740168

Figure 14 e effect of IR power and time of roasting on total phenol content of sunflower seeds kernels

10 Journal of Food Quality

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

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International Journal of

Volume 2018

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Volume 2018

Submit your manuscripts atwwwhindawicom

Ekg E

W0 (2)

where Ekg and W0 are the specific energy (kWmiddothkg) andinitial weight of the sample (kg) respectively

242 Color Measurement Color measurement of sunflowerkernels was performed using image processing method 40gof processed kernels were put on the surface of a scannersystem (DCP8065DN brother) e taken images (600 dpi)were saved in the JPEG format Llowast alowast and blowast values werecalculated by ImageJ software (version 146r) e Llowast valuerepresents lightness and the +alowast and minusalowast values representredness and greenness respectively e +blowast and minusblowast valuesrepresent yellowness and blueness respectively e pa-rameter hue angle (hdeg) expresses the color tone and is de-fined as red-purple 0deg yellow 90deg bluish green 180deg andblue 270deg [25] Total color difference (ΔE) browning index(BI) saturation index (SI) hdeg and whiteness index (WI) werecalculated using Equations (3)ndash(8) [26]

ΔE Δllowast2 + Δalowast2 + Δblowast2

radic (3)

BI [100(Xminus 031)]

017 (4)

X alowast + 175Llowast

5645Llowast + alowast minus 3012blowast (5)

SI alowast2 + blowast2

radic (6)

Hue arctanblowast

alowast1113888 1113889 (7)

WI 100minus

100minus llowast( )2 + alowast2 + blowast2

1113969

(8)

where Llowast alowast and blowast refers to the difference between thecolor parameters of the fresh sunflower kernel and thetreated one

243 Texture Analysis According to definition texturehardness is the required force over compression test etextural analysis of the sunflower kernels was performedusing a TAXT Plus Texture Analyzer (Texture TechnologiesCorp Surrey UK TA-XT Plus Stable England) In textureprofile analysis (TPA) 10 sunflower kernels were placed onthe platform of the texture on the following settings asdescribed by Soleimanieh et al [24]

Probe P36R used a load cell 250 N a diameter of 32mma speed of 5 mmmin and a penetration index of the probewas 50 of the kernel thickness Textural properties werederived from the force time curves To study the texturalproperties of the samples hardness (maximum peak of firstcompression) measured

244 Moisture Content Moisture content of roasted kernels(10 g) was measured according to ISO665 [27] in oven

drying method (103plusmn 2degC) until a constant weight wasreached and results are expressed as db

25 Chemical Characteristics

251 Composition of Sunflower Kernels Moisture proteinfat and ash contents of fresh kernels were determinedaccording to AOAC [28]

252 pH Powdered samples (25 g) of sunflower kernel asdescribed by Bagheri et al [29] were mixed with 50mL ofdistilled water for 2 h at 80degC e extract was filteredthrough filter paper (Whatman no 40) and used for analysisof pHe pH of the extract was measured using a pHmeter(pH-lab model 827 metrohm Germany) with a glasselectrode

253 Total Phenolic Content (TPC) e TPC was de-termined based on the FolinndashCiocalteu colorimetric methodwith slight modification as described by Bagheri et al [29]1 g of powdered samples of sunflower kernel was mixed with10mL hexane and the phenolic compounds were extractedby 12mL methanolwater (6040 vv) for 30min emixture was filtered through a filter paper and the extracts(both phases) were separated by centrifugation (at 3500 rpmfor 10min) An aliquot (02mL) of the methanolic phase wasdiluted using water to a total volume of 25mL followed bythe addition of 025mL FolinndashCiocalteu reagent After3min 05mL sodium carbonate solution (35 wv) wasadded to the reaction mixture which was finally mixed anddiluted with distilled water to 5ml e absorbance of thesolution was measured after 2 h against a blank sample(methanol) by a spectrophotometer (UV1601 ShimadzuKyoto Japan) at a wavelength of 760 nm e concentrationof total phenolic compounds was determined by comparisonwith the absorbance of gallic acid at different concentrationas standard

254 Peroxide Value (PV) Peroxide value (PV) was de-termined by the iodometric assay according to ISO3960 [30]

26 Sensory Analysis Sensory attributes of roasted kernelsincluding appearance hardness taste aroma and totalacceptance were assessed by using a five-point hedonic scale(5 point the best 1 point the worst) A panel consisting of10 members (all food experts of the Golestan StandardOffice) with sensory evaluation experience was trained indescriptive evaluation of sunflower kernels Mean valueswere calculated and used to determine the sensory attributesof the roasted sunflower kernels

27 Statistical Analysis and Optimization Design-ExpertSoftware (Version 10010 2016 Stat-Ease Inc Minneap-olis MN) was employed to find the mathematical model forany response and to present the relationship between thedependent and independent variables as three dimensionsrsquo

Journal of Food Quality 3

curves e analysis was performed individually for all theresponses Also optimization of the process conditions wassimultaneously performed using numerical and graphicaloptimization tool of Design-Expert software

3 Results and Discussion

31 Energy Consumption and Specific Energy Consumptione energy efficiency of the process and quality of roastedproduct are two key factors in food roasting Figures 2(a) and2(b) show the energy and specific energy consumptionduring roasting of sunflower kernels e minimum andmaximum values of specific energy consumption forroasting of sunflower kernels were 037 kWmiddothkg in treat-ment 500W 140degC 2min and 150 kWmiddothkg in treatment500W 140degC 10min Regression analysis indicated that thequadratic model (R2 09915) sufficiently described the heatconsumption (Equations (9) and (10)) Energy consumptionincreased with increasing power and time (plt 005)whereas no statistical difference in heat consumption wasobserved due to the temperature (pgt 005)

E(kWmiddoth) minus019317 + 294066Aminus 237940C

+ 191899(9)

Ekg(kWmiddothkg) minus096586 + 147033Aminus 011897C

+ 959495C2

(10)

Heat consumption of dried barley was compared underfar infrared (FIR)ndashconvection and convection alone It wasreported that the use of FIR radiation enhances the dryingrate and the energy consumption was reduced considerably[31] In another research it evaluated the energy con-sumption during IR-HA roasting of peanut kernels andreduced the energy consumption up to 31 in the HAmethod [17] Also it was observed that in drying mushroomand pomegranate using the combination of HA and IRdecreased energy consumption relative to IR drying aloneand increased it relative to HA drying [32 33] e use of IRmethod in drying persimmon sheet drying time at threelevels of 50 60 and 70 degrees respectively decreased by4639 3066 and 2238 [34]

32 Color Measurement Visual color is an important qualitycriterion for roasted foods and may be assessed in terms ofquantitative parameters such as Llowast alowast blowast color differences(ΔElowast) hue angle (hdeg) and saturation or chroma (SI) valuesColor also is an important quality indicator in the case of roastedfoods and optimized color parameters may be used as qualitycontrol indicators during the roasting processes [25 26]

Figures 3(a) and 3(b) show the degree of lightness change(Llowast) during roasting of sunflower kernels e result showedthat the highest value for Llowast was observed in raw kernels(6655) (Table 2) and power temperature and time ofthermal processing had significant effect (plt 005) on Llowastbut temperature and time had no interaction effect on it(pgt 005) A quadratic model (R2 09733) was appliedbetween different parameters as

Llowast value +4990091 + 019814Aminus 042057B + 119482C

+ 509717ABminus 655813ACminus 266228C2

(11)As shown in Figures 4(a) 4(b) and 5 there was a linear

relation (plt 005) between used power time and temper-ature and the changes in alowast and blowast

alowast value minus1036174 + 0011369A + 0032051B + 048566C

R2

07669

blowast value +2334206minus 0011465A + 031727C

R2

05594

(12)e value Llowast alowast and blowast of roasted kernels were

4375ndash6134 minus056ndash561 1344ndash208 respectively alowast valueor the amount of redness of treatments increased by in-creasing the roasting variables (plt 005) Also according toFigure 5 unlike the temperature of heating that had notsignificant effect (pgt 005) the different amounts of powerand time of roasting had significant effects (plt 005) on blowast

value or degree of yellowness of treatmentse result of model fitting for ΔE compared with fresh

samples (Table 2) SI BI hdeg and WI of roasted kernels byRSM are given in Figures 6ndash10 ΔE SI and WI changes weredescribed by a quadratic model and BI by two factor in-teraction (2FI) model and hdeg by a linear relation (Equations(13)ndash(17)) e values ΔE SI BI hdeg and WI of roastedsunflower kernels were in the range of 638ndash2320 1393ndash2120 2867ndash51937217ndash8984 and 4229ndash5795 respectively

ΔE() +2296943minus 015342A + 020253Bminus 116329C

minus 598460AB + 487283AC + 240754A2

R2

097061113872 1113873

(13)

SI minus317090 + 0084435A + 0084435B R2

081571113872 1113873

(14)

BI +1667685 + 0059942Aminus 014282Bminus 0010352AC

+ 0053792BC R2

081541113872 1113873

(15)

hdeg +12469235minus 0043578Aminus 010471Bminus 121931C

R2

084911113872 1113873

(16)

WI +8975183minus 027457A + 0029266B + 240837C

+ 676245ABminus 461709AC + 238087A2

R2

097241113872 1113873

(17)

Llowast blowast and alowast values of roasted sunflower kernels byelectrical oven and microwave method for both treatments

4 Journal of Food Quality

as the time of roasting increased Llowast value decreasedwhereas alowast value increased with the electrical oven Alsoprolonged roasting time by microwave increased blowast valuewhereas it reduced blowast value for oven-roasted samples In

general prolonged roasting time by both methods (oven andmicrowave) increased ΔE [24]

e results showed that increasing temperature androasting time reduced blowast Llowast hdeg and WI and increased ΔE

Llowast v

alue

C time (m

in)

A power (W)

430

466

502

538

574

610

42984579 4860

51405421 5702

5983 37

48

60

72

83

(a)

B temperature (degC)

A power (W)

Llowast v

alue

43

466

502

574

61

1583

1492

1400

1308

12174017

42984579

48605140

54215702

5983

(b)

Figure 3 e effect of IR power and time (a) and IR power and temperature (b) of roasting on the Llowast value of sunflower seed kernels

Table 2 Composition of raw sunflower seed kernels

Average ofheightseeds(mm)

Average ofwidthseeds(mm)

Weight of1000 ofseeds (g)

Moisturecontent()

Ash()

Protein()

Fat() pH

Totalphenolic

compounds(ppm)

Peroxidevalue (meqO2kg oil)

Llowast alowast blowast

1167plusmn102

5048plusmn043

17217plusmn1229

545plusmn003

309plusmn004

2861plusmn120

4104plusmn128

558plusmn008 4560plusmn 01 30plusmn 009 6673plusmn

079minus0504plusmn009

1445plusmn111

Mean value is the average of three replications

Ener

gy (k

Wh)

C time (min) A power (W)

005

01

015

02

025

7260

4837 4017

42984579

48605140

54215702

5983

(a)

Spec

ific e

nerg

yco

nsum

ed (k

Wh

kg)

C time (min) A power (W)

0204060810121416

8372

6048

37 40174298

45794860

51405421

57025983

(b)

Figure 2e effect of IR power and time of roasting on energy (a) and specific energy consumption (b) during IR-HA roasting of sunflowerseed kernels

Journal of Food Quality 5

and BI roasted peanut kernels by HA [29] but Sharma andGujral [8] reported a decrease in ΔE during roasting ofbarley

Also it was reported that increases in roasting tem-perature (90ndash190degC) and time (5ndash65min) caused a decreasein Llowast blowast and yellow index except for alowast value of groundstate-roasted pistachio kernels with HA e quadraticmodel sufficiently described the changes in color [35] eseresults are in agreement with those found by Soleimaniehet al [24] for oven and microwave-roasted sunflower seedWani et al [36] for pan and microwave roasting arrowheadtubers Gujral et al [37] for sand and microwave roasting ofoats Uysal et al [19] for roasted hazelnut by usingmicrowave-infrared combination

e values of Llowast and hdeg color parameters coffee roastedusing HA were evaluated With increasing temperature Llowast

value and hdeg decreased A second-order correlation wasfound between Llowast and roasting time [38] Change in color isdue to formation of brown pigments with low and highmolecular weight through nonenzymatic browning (NEB)reactions such as Millard reaction and caramelization andphospholipids degradation during roasting [26 36 39 40]

33 Texture Analysis Texture is one of the most importantcriteria in consumer acceptance of roasted sunflower ker-nels In general the roasting process is responsible for thecrunchy texture of nuts resulting from structural andchemical changes such as the Millard reaction decrease inmoisture content or lipid modifications reaction [41] eresults of hardness of kernels during roasting process wereshown in Figure 11 Regression analysis indicated that two-factor interaction (2FI) model (R2 07256) was the best toexplain the effects of the three independent parameters ontexture as following

Hardness of texture(NmiddotS) +2187449716minus 2870636A

minus 12836302Bminus 97446144C

+ 016857AB

(18)

e result showed that used power temperature andtime had significant effect (plt 005) on texture but powerand time or temperature and time had no interaction effecton it (pgt 005) e minimum and maximum values ofhardness of texture were 2569NS in treatment 401W158degC 36min and 1962NS in treatment 401W 121degC36min During the roasting moisture content of kernelsdecreased and they became crispier and fragile that requiredforce to break was less therefore hardness decreased

C time (min)A power (W)

blowast va

lue

120

140

160

180

200

220

8372

6048

37 40174298457948605140542157025983

Figure 5 e effect of IR power and time of roasting on colorparameter (blowast value) of sunflower seeds kernels

alowast v

alue

A power (W)

ndash10

B temperature (degC)

00

10

20

30

40

50

50

15831492

1400

13081217 4017

429845794860

514054215702

5983

(a)

C time (min)

alowast v

alue

A power (W)

ndash10

00

10

20

30

40

50

50

831821715911

6484089

368179 40174298

45794860

51405421

57025983

(b)

Figure 4 Response surface of color parameter (alowast value) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and IR power and time (b)

6 Journal of Food Quality

Similar results were reported for roasting roasted sunflowerkernels by HA and microwave oven [24] peanut kernels byIR-HA roasting [17] roasted hazelnut by usingmicrowavendashIR [19] and roasted pistachio by HA oven[35 42]

34 Moisture Content e changes in the moisture contentof kernels during roasting were presented in Figure 12 Aquadratic model (R2 07948) was applied to describe thechanges of moisture during roasting process as following(Equation (19)) Power significantly (plt 0001) affected themoisture removal during roasting Effect of other roastingparameters (temperature and time) on moisture content wasnot significant (pgt 005) e moisture contents of samples

were in the range of 01 in treatment 500W 109degC 6minand 49 in treatment 334W 140degC 6 min

moisture content() +1280062minus 0070874A

+ 731726A2

(19)

Moisture content of IR-HA roasted peanut kernels de-creased significantly by increasing IR power from 130W to200W and led to decrease 224 in the moisture content[17] Also by increasing upper and lower lamp powers of themicrowave-IR combination oven for roasting of hazelnutmoisture content decreased [19]

ese results are in agreement with those found bySoleimanieh et al [24] for roasted sunflower kernels and

∆ E

()

B temperature (degC) A power (W)

50

100

150

200

250

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

C time (min) A power (W)

∆ E

()

50

100

150

200

250

8372

6048

37 401742984579

48605140

542157025983

(b)

Figure 6 Response surfaces of ∆E value of sunflower seeds kernels during IR-hot air roasting in relation to IR power and temperature (a)and IR power and time (b)

A power (W)

SI

120

1583

1492

1400

1308

1217 4017 4298 4579 4860 51405421 5702 5983

140

160

180

200

220

(a)

B temperature (degC)

C time (min)

SI

120

140

160

180

200

220

831821

715911

6

484089

368179 12171308

14001492

1583

(b)

Figure 7 Response surfaces of color parameters (SI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and temperature and time (b)

Journal of Food Quality 7

Nikzade et al [42] and Shakerardekani et al [35] for roastedpistachio

35 pH In this study regression analysis indicated that 2FImodel (R2 06141) was the best to explain the effects of thethree independent parameters on pH as following (Equation(20)) Temperature and time had significant effect (plt 005)on pH (Figure 13)

pH +594minus 0057B + 0054C (20)

e pH of sunflower kernels before roasting was 552 Ingeneral the pH increased with an increase in temperatureand time of roasting Bagheri et al [29] conversely reported

that a decrease in pH of peanut kernels during roasting dueto Millard reaction products and conversion of sugars toacidic compounds during roastinge effect of pH has beenevaluated in model studies finding a close relationship withthe formation of volatile compounds low pH (le5) favors theformation of pyrazines and higher pH favors the methylpyrazines and Strecker aldehydes [43]

36 Total Phenolic Content (TPC) Roasting treatment in-fluences TPC as well as antioxidant activities for nuts in-cluding cashew hazelnut and peanut [44] ANOVA showedthat the model developed for the TPC was quadratic(R2 07893) as in Equation (21) and Figure 14 e min-imum andmaximum values of TPCwere 1287 and 6489mggallic acid equivalent (GAE)g in treatment 401W 158degC36min and 665W 140degC 6min respectively InterestinglyTPC increased compared with fresh samples (Table 2) byroasting erefore IR-HA roasting can produce high-quality roasted sunflower kernels

TPC(mgmiddotGAEg) +572697minus 0674A + 23170C

+ 6620A2

(21)

ere are few works in the literature reporting data onthe TPC of IR-roasted sunflower kernelse TPC in roastedhazelnuts using IR and HA at two differenttimetemperature conditions ranged from 048 to069mgmiddotGAEg e TPC increased during roasting com-pared with fresh samples (042plusmn 001) e TPC in roastedsamples by using HA was greater than the TPC roastedsamples by using IR probably because IR caused a higherheating in the hazelnut than HA and higher degradation ofphenolic compounds [7]

Lin et al [44] reported that the levels of total phenolssubstantially decreased in the initial roasting phase (5min)

BI (

)

A power (w)B temperature (degC)

250

300

350

400

450

500

550

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

BI (

)

C time (min)

250

300

350

400

450

500

550

8372

6048

37 12171308

14081492

1583

(b)

Figure 8 Response surfaces of color parameters (BI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and air temperature and time (b)

Hue

angl

e

A power (W)

700

401681

B temperature (degC)

750

800

850

900

429772457863

485954514045

542136570227

598318 121682130841

140149159

158318

Figure 9 e effect of IR power and air temperature of roasting onhue angle of sunflower seed kernels

8 Journal of Food Quality

and then increased gradually with roasting duration inroasted almond kernel into air convection oven

Other authors have observed the same behavior in otherproducts [17 25 45] e reason for increasing the TPCupon roasting could be because of increasing in heat inducedand extractable phenolic compounds after roasting to theformation of Millard products complex physical andchemical reactions on phenolic including leaching of watersoluble phenolic freeing phenolic from bond forms deg-radation of polyphenols and breakdown and trans-formation of phenolic such as formation of complex

products from phenolic and proteins and formation ofMillard reaction products having antioxidative activity suchas pyrroles and furans that react with FolinndashCiocalteu re-agent [46 47] Lin et al [44] indicated that Millard reactionproducts produced during thermal treatments may increasethe antioxidant effects of processed foods

37 Peroxide Value of Oil Extracted from Processed SunflowerKernels e peroxide value is a primary lipid oxidationindex Treatment 401W 121degC 368min showed the lowestperoxide value 3meqmiddotO2kg of sunflower oil e greatestPV was 106meqmiddotO2kg of sunflower oil in treatment 500W170degC 6min which indicates that the sunflower kernels

A power (W)

B temperature (degC) 40174298

45794860

51405421

57025983

12171308

14001492

1533

400

450

500

550

600

WI

(a)

A power (W)

C time (min)4017

42984579

48605140

54215702

5983

3748

6072

83

400

450

500

550

600

WI

(b)

Figure 10 e effect of IR power and air temperature (a) and IR power and time (b) of roasting on WI of sunflower seed kernels

4298

4579

4860

5140

5421

5702

59831217

13081400

14921533

Text

ure (

NS)

B temperature (degC)

A power (W)

4017

98

579

7

00

5000

10000

15000

20000

Figure 11 Response surface of texture in sunflower seeds kernelsduring IR-hot air roasting process

1217B te

mperature

(degC)

A power (W)

Moi

sture

cont

ent (

)

4579 48605140

54215702 5983

4017

0

1

2

3

4

5

4298

1308

1400

1492

1533

Figure 12 e effect of air temperature and IR power of roastingon moisture content of sunflower seeds kernels

Journal of Food Quality 9

show primary oxidative rancidity ANOVA showed that themodel developed for the PV was linear (R2 06220) as inEquation (22) and Figure 15 It can be concluded thatroasting temperature had a more pronounced effect onsunflower kernels oxidation than power Peroxide values upto 10meq O2kg oil in sunflower kernels can be consideredsafe according to ISIRI14615 [48] ese results were inagreement with Nikzade et al [42] Yang et al [13] Sol-eimanieh et al [24] and Belviso et al [7]

PV meq O2kg of sunflower oil( 1113857 minus219136 + 0257A

+ 0765B

(22)

38 Sensory Analysis e desired aroma and flavor ofsunflower kernels are developed during roasting e

1217

1492

B temperature (degC)1400

1308

1583

C time (min)

37

48

60

72

83

56

57

58

59

60

61

62

pH

Figure 13 e effect of air temperature and time of roasting on pH of sunflower seeds kernels

0

10

20

30

40

50

60

70

0

C time (m

in)

A power (W)368

484

600

716

832

Tota

l phe

nol (

ppm

)

5983257023

5421451404

4859545786

4297740168

Figure 14 e effect of IR power and time of roasting on total phenol content of sunflower seeds kernels

10 Journal of Food Quality

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

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Nucleic AcidsJournal of

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Submit your manuscripts atwwwhindawicom

curves e analysis was performed individually for all theresponses Also optimization of the process conditions wassimultaneously performed using numerical and graphicaloptimization tool of Design-Expert software

3 Results and Discussion

31 Energy Consumption and Specific Energy Consumptione energy efficiency of the process and quality of roastedproduct are two key factors in food roasting Figures 2(a) and2(b) show the energy and specific energy consumptionduring roasting of sunflower kernels e minimum andmaximum values of specific energy consumption forroasting of sunflower kernels were 037 kWmiddothkg in treat-ment 500W 140degC 2min and 150 kWmiddothkg in treatment500W 140degC 10min Regression analysis indicated that thequadratic model (R2 09915) sufficiently described the heatconsumption (Equations (9) and (10)) Energy consumptionincreased with increasing power and time (plt 005)whereas no statistical difference in heat consumption wasobserved due to the temperature (pgt 005)

E(kWmiddoth) minus019317 + 294066Aminus 237940C

+ 191899(9)

Ekg(kWmiddothkg) minus096586 + 147033Aminus 011897C

+ 959495C2

(10)

Heat consumption of dried barley was compared underfar infrared (FIR)ndashconvection and convection alone It wasreported that the use of FIR radiation enhances the dryingrate and the energy consumption was reduced considerably[31] In another research it evaluated the energy con-sumption during IR-HA roasting of peanut kernels andreduced the energy consumption up to 31 in the HAmethod [17] Also it was observed that in drying mushroomand pomegranate using the combination of HA and IRdecreased energy consumption relative to IR drying aloneand increased it relative to HA drying [32 33] e use of IRmethod in drying persimmon sheet drying time at threelevels of 50 60 and 70 degrees respectively decreased by4639 3066 and 2238 [34]

32 Color Measurement Visual color is an important qualitycriterion for roasted foods and may be assessed in terms ofquantitative parameters such as Llowast alowast blowast color differences(ΔElowast) hue angle (hdeg) and saturation or chroma (SI) valuesColor also is an important quality indicator in the case of roastedfoods and optimized color parameters may be used as qualitycontrol indicators during the roasting processes [25 26]

Figures 3(a) and 3(b) show the degree of lightness change(Llowast) during roasting of sunflower kernels e result showedthat the highest value for Llowast was observed in raw kernels(6655) (Table 2) and power temperature and time ofthermal processing had significant effect (plt 005) on Llowastbut temperature and time had no interaction effect on it(pgt 005) A quadratic model (R2 09733) was appliedbetween different parameters as

Llowast value +4990091 + 019814Aminus 042057B + 119482C

+ 509717ABminus 655813ACminus 266228C2

(11)As shown in Figures 4(a) 4(b) and 5 there was a linear

relation (plt 005) between used power time and temper-ature and the changes in alowast and blowast

alowast value minus1036174 + 0011369A + 0032051B + 048566C

R2

07669

blowast value +2334206minus 0011465A + 031727C

R2

05594

(12)e value Llowast alowast and blowast of roasted kernels were

4375ndash6134 minus056ndash561 1344ndash208 respectively alowast valueor the amount of redness of treatments increased by in-creasing the roasting variables (plt 005) Also according toFigure 5 unlike the temperature of heating that had notsignificant effect (pgt 005) the different amounts of powerand time of roasting had significant effects (plt 005) on blowast

value or degree of yellowness of treatmentse result of model fitting for ΔE compared with fresh

samples (Table 2) SI BI hdeg and WI of roasted kernels byRSM are given in Figures 6ndash10 ΔE SI and WI changes weredescribed by a quadratic model and BI by two factor in-teraction (2FI) model and hdeg by a linear relation (Equations(13)ndash(17)) e values ΔE SI BI hdeg and WI of roastedsunflower kernels were in the range of 638ndash2320 1393ndash2120 2867ndash51937217ndash8984 and 4229ndash5795 respectively

ΔE() +2296943minus 015342A + 020253Bminus 116329C

minus 598460AB + 487283AC + 240754A2

R2

097061113872 1113873

(13)

SI minus317090 + 0084435A + 0084435B R2

081571113872 1113873

(14)

BI +1667685 + 0059942Aminus 014282Bminus 0010352AC

+ 0053792BC R2

081541113872 1113873

(15)

hdeg +12469235minus 0043578Aminus 010471Bminus 121931C

R2

084911113872 1113873

(16)

WI +8975183minus 027457A + 0029266B + 240837C

+ 676245ABminus 461709AC + 238087A2

R2

097241113872 1113873

(17)

Llowast blowast and alowast values of roasted sunflower kernels byelectrical oven and microwave method for both treatments

4 Journal of Food Quality

as the time of roasting increased Llowast value decreasedwhereas alowast value increased with the electrical oven Alsoprolonged roasting time by microwave increased blowast valuewhereas it reduced blowast value for oven-roasted samples In

general prolonged roasting time by both methods (oven andmicrowave) increased ΔE [24]

e results showed that increasing temperature androasting time reduced blowast Llowast hdeg and WI and increased ΔE

Llowast v

alue

C time (m

in)

A power (W)

430

466

502

538

574

610

42984579 4860

51405421 5702

5983 37

48

60

72

83

(a)

B temperature (degC)

A power (W)

Llowast v

alue

43

466

502

574

61

1583

1492

1400

1308

12174017

42984579

48605140

54215702

5983

(b)

Figure 3 e effect of IR power and time (a) and IR power and temperature (b) of roasting on the Llowast value of sunflower seed kernels

Table 2 Composition of raw sunflower seed kernels

Average ofheightseeds(mm)

Average ofwidthseeds(mm)

Weight of1000 ofseeds (g)

Moisturecontent()

Ash()

Protein()

Fat() pH

Totalphenolic

compounds(ppm)

Peroxidevalue (meqO2kg oil)

Llowast alowast blowast

1167plusmn102

5048plusmn043

17217plusmn1229

545plusmn003

309plusmn004

2861plusmn120

4104plusmn128

558plusmn008 4560plusmn 01 30plusmn 009 6673plusmn

079minus0504plusmn009

1445plusmn111

Mean value is the average of three replications

Ener

gy (k

Wh)

C time (min) A power (W)

005

01

015

02

025

7260

4837 4017

42984579

48605140

54215702

5983

(a)

Spec

ific e

nerg

yco

nsum

ed (k

Wh

kg)

C time (min) A power (W)

0204060810121416

8372

6048

37 40174298

45794860

51405421

57025983

(b)

Figure 2e effect of IR power and time of roasting on energy (a) and specific energy consumption (b) during IR-HA roasting of sunflowerseed kernels

Journal of Food Quality 5

and BI roasted peanut kernels by HA [29] but Sharma andGujral [8] reported a decrease in ΔE during roasting ofbarley

Also it was reported that increases in roasting tem-perature (90ndash190degC) and time (5ndash65min) caused a decreasein Llowast blowast and yellow index except for alowast value of groundstate-roasted pistachio kernels with HA e quadraticmodel sufficiently described the changes in color [35] eseresults are in agreement with those found by Soleimaniehet al [24] for oven and microwave-roasted sunflower seedWani et al [36] for pan and microwave roasting arrowheadtubers Gujral et al [37] for sand and microwave roasting ofoats Uysal et al [19] for roasted hazelnut by usingmicrowave-infrared combination

e values of Llowast and hdeg color parameters coffee roastedusing HA were evaluated With increasing temperature Llowast

value and hdeg decreased A second-order correlation wasfound between Llowast and roasting time [38] Change in color isdue to formation of brown pigments with low and highmolecular weight through nonenzymatic browning (NEB)reactions such as Millard reaction and caramelization andphospholipids degradation during roasting [26 36 39 40]

33 Texture Analysis Texture is one of the most importantcriteria in consumer acceptance of roasted sunflower ker-nels In general the roasting process is responsible for thecrunchy texture of nuts resulting from structural andchemical changes such as the Millard reaction decrease inmoisture content or lipid modifications reaction [41] eresults of hardness of kernels during roasting process wereshown in Figure 11 Regression analysis indicated that two-factor interaction (2FI) model (R2 07256) was the best toexplain the effects of the three independent parameters ontexture as following

Hardness of texture(NmiddotS) +2187449716minus 2870636A

minus 12836302Bminus 97446144C

+ 016857AB

(18)

e result showed that used power temperature andtime had significant effect (plt 005) on texture but powerand time or temperature and time had no interaction effecton it (pgt 005) e minimum and maximum values ofhardness of texture were 2569NS in treatment 401W158degC 36min and 1962NS in treatment 401W 121degC36min During the roasting moisture content of kernelsdecreased and they became crispier and fragile that requiredforce to break was less therefore hardness decreased

C time (min)A power (W)

blowast va

lue

120

140

160

180

200

220

8372

6048

37 40174298457948605140542157025983

Figure 5 e effect of IR power and time of roasting on colorparameter (blowast value) of sunflower seeds kernels

alowast v

alue

A power (W)

ndash10

B temperature (degC)

00

10

20

30

40

50

50

15831492

1400

13081217 4017

429845794860

514054215702

5983

(a)

C time (min)

alowast v

alue

A power (W)

ndash10

00

10

20

30

40

50

50

831821715911

6484089

368179 40174298

45794860

51405421

57025983

(b)

Figure 4 Response surface of color parameter (alowast value) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and IR power and time (b)

6 Journal of Food Quality

Similar results were reported for roasting roasted sunflowerkernels by HA and microwave oven [24] peanut kernels byIR-HA roasting [17] roasted hazelnut by usingmicrowavendashIR [19] and roasted pistachio by HA oven[35 42]

34 Moisture Content e changes in the moisture contentof kernels during roasting were presented in Figure 12 Aquadratic model (R2 07948) was applied to describe thechanges of moisture during roasting process as following(Equation (19)) Power significantly (plt 0001) affected themoisture removal during roasting Effect of other roastingparameters (temperature and time) on moisture content wasnot significant (pgt 005) e moisture contents of samples

were in the range of 01 in treatment 500W 109degC 6minand 49 in treatment 334W 140degC 6 min

moisture content() +1280062minus 0070874A

+ 731726A2

(19)

Moisture content of IR-HA roasted peanut kernels de-creased significantly by increasing IR power from 130W to200W and led to decrease 224 in the moisture content[17] Also by increasing upper and lower lamp powers of themicrowave-IR combination oven for roasting of hazelnutmoisture content decreased [19]

ese results are in agreement with those found bySoleimanieh et al [24] for roasted sunflower kernels and

∆ E

()

B temperature (degC) A power (W)

50

100

150

200

250

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

C time (min) A power (W)

∆ E

()

50

100

150

200

250

8372

6048

37 401742984579

48605140

542157025983

(b)

Figure 6 Response surfaces of ∆E value of sunflower seeds kernels during IR-hot air roasting in relation to IR power and temperature (a)and IR power and time (b)

A power (W)

SI

120

1583

1492

1400

1308

1217 4017 4298 4579 4860 51405421 5702 5983

140

160

180

200

220

(a)

B temperature (degC)

C time (min)

SI

120

140

160

180

200

220

831821

715911

6

484089

368179 12171308

14001492

1583

(b)

Figure 7 Response surfaces of color parameters (SI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and temperature and time (b)

Journal of Food Quality 7

Nikzade et al [42] and Shakerardekani et al [35] for roastedpistachio

35 pH In this study regression analysis indicated that 2FImodel (R2 06141) was the best to explain the effects of thethree independent parameters on pH as following (Equation(20)) Temperature and time had significant effect (plt 005)on pH (Figure 13)

pH +594minus 0057B + 0054C (20)

e pH of sunflower kernels before roasting was 552 Ingeneral the pH increased with an increase in temperatureand time of roasting Bagheri et al [29] conversely reported

that a decrease in pH of peanut kernels during roasting dueto Millard reaction products and conversion of sugars toacidic compounds during roastinge effect of pH has beenevaluated in model studies finding a close relationship withthe formation of volatile compounds low pH (le5) favors theformation of pyrazines and higher pH favors the methylpyrazines and Strecker aldehydes [43]

36 Total Phenolic Content (TPC) Roasting treatment in-fluences TPC as well as antioxidant activities for nuts in-cluding cashew hazelnut and peanut [44] ANOVA showedthat the model developed for the TPC was quadratic(R2 07893) as in Equation (21) and Figure 14 e min-imum andmaximum values of TPCwere 1287 and 6489mggallic acid equivalent (GAE)g in treatment 401W 158degC36min and 665W 140degC 6min respectively InterestinglyTPC increased compared with fresh samples (Table 2) byroasting erefore IR-HA roasting can produce high-quality roasted sunflower kernels

TPC(mgmiddotGAEg) +572697minus 0674A + 23170C

+ 6620A2

(21)

ere are few works in the literature reporting data onthe TPC of IR-roasted sunflower kernelse TPC in roastedhazelnuts using IR and HA at two differenttimetemperature conditions ranged from 048 to069mgmiddotGAEg e TPC increased during roasting com-pared with fresh samples (042plusmn 001) e TPC in roastedsamples by using HA was greater than the TPC roastedsamples by using IR probably because IR caused a higherheating in the hazelnut than HA and higher degradation ofphenolic compounds [7]

Lin et al [44] reported that the levels of total phenolssubstantially decreased in the initial roasting phase (5min)

BI (

)

A power (w)B temperature (degC)

250

300

350

400

450

500

550

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

BI (

)

C time (min)

250

300

350

400

450

500

550

8372

6048

37 12171308

14081492

1583

(b)

Figure 8 Response surfaces of color parameters (BI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and air temperature and time (b)

Hue

angl

e

A power (W)

700

401681

B temperature (degC)

750

800

850

900

429772457863

485954514045

542136570227

598318 121682130841

140149159

158318

Figure 9 e effect of IR power and air temperature of roasting onhue angle of sunflower seed kernels

8 Journal of Food Quality

and then increased gradually with roasting duration inroasted almond kernel into air convection oven

Other authors have observed the same behavior in otherproducts [17 25 45] e reason for increasing the TPCupon roasting could be because of increasing in heat inducedand extractable phenolic compounds after roasting to theformation of Millard products complex physical andchemical reactions on phenolic including leaching of watersoluble phenolic freeing phenolic from bond forms deg-radation of polyphenols and breakdown and trans-formation of phenolic such as formation of complex

products from phenolic and proteins and formation ofMillard reaction products having antioxidative activity suchas pyrroles and furans that react with FolinndashCiocalteu re-agent [46 47] Lin et al [44] indicated that Millard reactionproducts produced during thermal treatments may increasethe antioxidant effects of processed foods

37 Peroxide Value of Oil Extracted from Processed SunflowerKernels e peroxide value is a primary lipid oxidationindex Treatment 401W 121degC 368min showed the lowestperoxide value 3meqmiddotO2kg of sunflower oil e greatestPV was 106meqmiddotO2kg of sunflower oil in treatment 500W170degC 6min which indicates that the sunflower kernels

A power (W)

B temperature (degC) 40174298

45794860

51405421

57025983

12171308

14001492

1533

400

450

500

550

600

WI

(a)

A power (W)

C time (min)4017

42984579

48605140

54215702

5983

3748

6072

83

400

450

500

550

600

WI

(b)

Figure 10 e effect of IR power and air temperature (a) and IR power and time (b) of roasting on WI of sunflower seed kernels

4298

4579

4860

5140

5421

5702

59831217

13081400

14921533

Text

ure (

NS)

B temperature (degC)

A power (W)

4017

98

579

7

00

5000

10000

15000

20000

Figure 11 Response surface of texture in sunflower seeds kernelsduring IR-hot air roasting process

1217B te

mperature

(degC)

A power (W)

Moi

sture

cont

ent (

)

4579 48605140

54215702 5983

4017

0

1

2

3

4

5

4298

1308

1400

1492

1533

Figure 12 e effect of air temperature and IR power of roastingon moisture content of sunflower seeds kernels

Journal of Food Quality 9

show primary oxidative rancidity ANOVA showed that themodel developed for the PV was linear (R2 06220) as inEquation (22) and Figure 15 It can be concluded thatroasting temperature had a more pronounced effect onsunflower kernels oxidation than power Peroxide values upto 10meq O2kg oil in sunflower kernels can be consideredsafe according to ISIRI14615 [48] ese results were inagreement with Nikzade et al [42] Yang et al [13] Sol-eimanieh et al [24] and Belviso et al [7]

PV meq O2kg of sunflower oil( 1113857 minus219136 + 0257A

+ 0765B

(22)

38 Sensory Analysis e desired aroma and flavor ofsunflower kernels are developed during roasting e

1217

1492

B temperature (degC)1400

1308

1583

C time (min)

37

48

60

72

83

56

57

58

59

60

61

62

pH

Figure 13 e effect of air temperature and time of roasting on pH of sunflower seeds kernels

0

10

20

30

40

50

60

70

0

C time (m

in)

A power (W)368

484

600

716

832

Tota

l phe

nol (

ppm

)

5983257023

5421451404

4859545786

4297740168

Figure 14 e effect of IR power and time of roasting on total phenol content of sunflower seeds kernels

10 Journal of Food Quality

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

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International Journal of

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Submit your manuscripts atwwwhindawicom

as the time of roasting increased Llowast value decreasedwhereas alowast value increased with the electrical oven Alsoprolonged roasting time by microwave increased blowast valuewhereas it reduced blowast value for oven-roasted samples In

general prolonged roasting time by both methods (oven andmicrowave) increased ΔE [24]

e results showed that increasing temperature androasting time reduced blowast Llowast hdeg and WI and increased ΔE

Llowast v

alue

C time (m

in)

A power (W)

430

466

502

538

574

610

42984579 4860

51405421 5702

5983 37

48

60

72

83

(a)

B temperature (degC)

A power (W)

Llowast v

alue

43

466

502

574

61

1583

1492

1400

1308

12174017

42984579

48605140

54215702

5983

(b)

Figure 3 e effect of IR power and time (a) and IR power and temperature (b) of roasting on the Llowast value of sunflower seed kernels

Table 2 Composition of raw sunflower seed kernels

Average ofheightseeds(mm)

Average ofwidthseeds(mm)

Weight of1000 ofseeds (g)

Moisturecontent()

Ash()

Protein()

Fat() pH

Totalphenolic

compounds(ppm)

Peroxidevalue (meqO2kg oil)

Llowast alowast blowast

1167plusmn102

5048plusmn043

17217plusmn1229

545plusmn003

309plusmn004

2861plusmn120

4104plusmn128

558plusmn008 4560plusmn 01 30plusmn 009 6673plusmn

079minus0504plusmn009

1445plusmn111

Mean value is the average of three replications

Ener

gy (k

Wh)

C time (min) A power (W)

005

01

015

02

025

7260

4837 4017

42984579

48605140

54215702

5983

(a)

Spec

ific e

nerg

yco

nsum

ed (k

Wh

kg)

C time (min) A power (W)

0204060810121416

8372

6048

37 40174298

45794860

51405421

57025983

(b)

Figure 2e effect of IR power and time of roasting on energy (a) and specific energy consumption (b) during IR-HA roasting of sunflowerseed kernels

Journal of Food Quality 5

and BI roasted peanut kernels by HA [29] but Sharma andGujral [8] reported a decrease in ΔE during roasting ofbarley

Also it was reported that increases in roasting tem-perature (90ndash190degC) and time (5ndash65min) caused a decreasein Llowast blowast and yellow index except for alowast value of groundstate-roasted pistachio kernels with HA e quadraticmodel sufficiently described the changes in color [35] eseresults are in agreement with those found by Soleimaniehet al [24] for oven and microwave-roasted sunflower seedWani et al [36] for pan and microwave roasting arrowheadtubers Gujral et al [37] for sand and microwave roasting ofoats Uysal et al [19] for roasted hazelnut by usingmicrowave-infrared combination

e values of Llowast and hdeg color parameters coffee roastedusing HA were evaluated With increasing temperature Llowast

value and hdeg decreased A second-order correlation wasfound between Llowast and roasting time [38] Change in color isdue to formation of brown pigments with low and highmolecular weight through nonenzymatic browning (NEB)reactions such as Millard reaction and caramelization andphospholipids degradation during roasting [26 36 39 40]

33 Texture Analysis Texture is one of the most importantcriteria in consumer acceptance of roasted sunflower ker-nels In general the roasting process is responsible for thecrunchy texture of nuts resulting from structural andchemical changes such as the Millard reaction decrease inmoisture content or lipid modifications reaction [41] eresults of hardness of kernels during roasting process wereshown in Figure 11 Regression analysis indicated that two-factor interaction (2FI) model (R2 07256) was the best toexplain the effects of the three independent parameters ontexture as following

Hardness of texture(NmiddotS) +2187449716minus 2870636A

minus 12836302Bminus 97446144C

+ 016857AB

(18)

e result showed that used power temperature andtime had significant effect (plt 005) on texture but powerand time or temperature and time had no interaction effecton it (pgt 005) e minimum and maximum values ofhardness of texture were 2569NS in treatment 401W158degC 36min and 1962NS in treatment 401W 121degC36min During the roasting moisture content of kernelsdecreased and they became crispier and fragile that requiredforce to break was less therefore hardness decreased

C time (min)A power (W)

blowast va

lue

120

140

160

180

200

220

8372

6048

37 40174298457948605140542157025983

Figure 5 e effect of IR power and time of roasting on colorparameter (blowast value) of sunflower seeds kernels

alowast v

alue

A power (W)

ndash10

B temperature (degC)

00

10

20

30

40

50

50

15831492

1400

13081217 4017

429845794860

514054215702

5983

(a)

C time (min)

alowast v

alue

A power (W)

ndash10

00

10

20

30

40

50

50

831821715911

6484089

368179 40174298

45794860

51405421

57025983

(b)

Figure 4 Response surface of color parameter (alowast value) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and IR power and time (b)

6 Journal of Food Quality

Similar results were reported for roasting roasted sunflowerkernels by HA and microwave oven [24] peanut kernels byIR-HA roasting [17] roasted hazelnut by usingmicrowavendashIR [19] and roasted pistachio by HA oven[35 42]

34 Moisture Content e changes in the moisture contentof kernels during roasting were presented in Figure 12 Aquadratic model (R2 07948) was applied to describe thechanges of moisture during roasting process as following(Equation (19)) Power significantly (plt 0001) affected themoisture removal during roasting Effect of other roastingparameters (temperature and time) on moisture content wasnot significant (pgt 005) e moisture contents of samples

were in the range of 01 in treatment 500W 109degC 6minand 49 in treatment 334W 140degC 6 min

moisture content() +1280062minus 0070874A

+ 731726A2

(19)

Moisture content of IR-HA roasted peanut kernels de-creased significantly by increasing IR power from 130W to200W and led to decrease 224 in the moisture content[17] Also by increasing upper and lower lamp powers of themicrowave-IR combination oven for roasting of hazelnutmoisture content decreased [19]

ese results are in agreement with those found bySoleimanieh et al [24] for roasted sunflower kernels and

∆ E

()

B temperature (degC) A power (W)

50

100

150

200

250

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

C time (min) A power (W)

∆ E

()

50

100

150

200

250

8372

6048

37 401742984579

48605140

542157025983

(b)

Figure 6 Response surfaces of ∆E value of sunflower seeds kernels during IR-hot air roasting in relation to IR power and temperature (a)and IR power and time (b)

A power (W)

SI

120

1583

1492

1400

1308

1217 4017 4298 4579 4860 51405421 5702 5983

140

160

180

200

220

(a)

B temperature (degC)

C time (min)

SI

120

140

160

180

200

220

831821

715911

6

484089

368179 12171308

14001492

1583

(b)

Figure 7 Response surfaces of color parameters (SI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and temperature and time (b)

Journal of Food Quality 7

Nikzade et al [42] and Shakerardekani et al [35] for roastedpistachio

35 pH In this study regression analysis indicated that 2FImodel (R2 06141) was the best to explain the effects of thethree independent parameters on pH as following (Equation(20)) Temperature and time had significant effect (plt 005)on pH (Figure 13)

pH +594minus 0057B + 0054C (20)

e pH of sunflower kernels before roasting was 552 Ingeneral the pH increased with an increase in temperatureand time of roasting Bagheri et al [29] conversely reported

that a decrease in pH of peanut kernels during roasting dueto Millard reaction products and conversion of sugars toacidic compounds during roastinge effect of pH has beenevaluated in model studies finding a close relationship withthe formation of volatile compounds low pH (le5) favors theformation of pyrazines and higher pH favors the methylpyrazines and Strecker aldehydes [43]

36 Total Phenolic Content (TPC) Roasting treatment in-fluences TPC as well as antioxidant activities for nuts in-cluding cashew hazelnut and peanut [44] ANOVA showedthat the model developed for the TPC was quadratic(R2 07893) as in Equation (21) and Figure 14 e min-imum andmaximum values of TPCwere 1287 and 6489mggallic acid equivalent (GAE)g in treatment 401W 158degC36min and 665W 140degC 6min respectively InterestinglyTPC increased compared with fresh samples (Table 2) byroasting erefore IR-HA roasting can produce high-quality roasted sunflower kernels

TPC(mgmiddotGAEg) +572697minus 0674A + 23170C

+ 6620A2

(21)

ere are few works in the literature reporting data onthe TPC of IR-roasted sunflower kernelse TPC in roastedhazelnuts using IR and HA at two differenttimetemperature conditions ranged from 048 to069mgmiddotGAEg e TPC increased during roasting com-pared with fresh samples (042plusmn 001) e TPC in roastedsamples by using HA was greater than the TPC roastedsamples by using IR probably because IR caused a higherheating in the hazelnut than HA and higher degradation ofphenolic compounds [7]

Lin et al [44] reported that the levels of total phenolssubstantially decreased in the initial roasting phase (5min)

BI (

)

A power (w)B temperature (degC)

250

300

350

400

450

500

550

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

BI (

)

C time (min)

250

300

350

400

450

500

550

8372

6048

37 12171308

14081492

1583

(b)

Figure 8 Response surfaces of color parameters (BI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and air temperature and time (b)

Hue

angl

e

A power (W)

700

401681

B temperature (degC)

750

800

850

900

429772457863

485954514045

542136570227

598318 121682130841

140149159

158318

Figure 9 e effect of IR power and air temperature of roasting onhue angle of sunflower seed kernels

8 Journal of Food Quality

and then increased gradually with roasting duration inroasted almond kernel into air convection oven

Other authors have observed the same behavior in otherproducts [17 25 45] e reason for increasing the TPCupon roasting could be because of increasing in heat inducedand extractable phenolic compounds after roasting to theformation of Millard products complex physical andchemical reactions on phenolic including leaching of watersoluble phenolic freeing phenolic from bond forms deg-radation of polyphenols and breakdown and trans-formation of phenolic such as formation of complex

products from phenolic and proteins and formation ofMillard reaction products having antioxidative activity suchas pyrroles and furans that react with FolinndashCiocalteu re-agent [46 47] Lin et al [44] indicated that Millard reactionproducts produced during thermal treatments may increasethe antioxidant effects of processed foods

37 Peroxide Value of Oil Extracted from Processed SunflowerKernels e peroxide value is a primary lipid oxidationindex Treatment 401W 121degC 368min showed the lowestperoxide value 3meqmiddotO2kg of sunflower oil e greatestPV was 106meqmiddotO2kg of sunflower oil in treatment 500W170degC 6min which indicates that the sunflower kernels

A power (W)

B temperature (degC) 40174298

45794860

51405421

57025983

12171308

14001492

1533

400

450

500

550

600

WI

(a)

A power (W)

C time (min)4017

42984579

48605140

54215702

5983

3748

6072

83

400

450

500

550

600

WI

(b)

Figure 10 e effect of IR power and air temperature (a) and IR power and time (b) of roasting on WI of sunflower seed kernels

4298

4579

4860

5140

5421

5702

59831217

13081400

14921533

Text

ure (

NS)

B temperature (degC)

A power (W)

4017

98

579

7

00

5000

10000

15000

20000

Figure 11 Response surface of texture in sunflower seeds kernelsduring IR-hot air roasting process

1217B te

mperature

(degC)

A power (W)

Moi

sture

cont

ent (

)

4579 48605140

54215702 5983

4017

0

1

2

3

4

5

4298

1308

1400

1492

1533

Figure 12 e effect of air temperature and IR power of roastingon moisture content of sunflower seeds kernels

Journal of Food Quality 9

show primary oxidative rancidity ANOVA showed that themodel developed for the PV was linear (R2 06220) as inEquation (22) and Figure 15 It can be concluded thatroasting temperature had a more pronounced effect onsunflower kernels oxidation than power Peroxide values upto 10meq O2kg oil in sunflower kernels can be consideredsafe according to ISIRI14615 [48] ese results were inagreement with Nikzade et al [42] Yang et al [13] Sol-eimanieh et al [24] and Belviso et al [7]

PV meq O2kg of sunflower oil( 1113857 minus219136 + 0257A

+ 0765B

(22)

38 Sensory Analysis e desired aroma and flavor ofsunflower kernels are developed during roasting e

1217

1492

B temperature (degC)1400

1308

1583

C time (min)

37

48

60

72

83

56

57

58

59

60

61

62

pH

Figure 13 e effect of air temperature and time of roasting on pH of sunflower seeds kernels

0

10

20

30

40

50

60

70

0

C time (m

in)

A power (W)368

484

600

716

832

Tota

l phe

nol (

ppm

)

5983257023

5421451404

4859545786

4297740168

Figure 14 e effect of IR power and time of roasting on total phenol content of sunflower seeds kernels

10 Journal of Food Quality

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

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MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

and BI roasted peanut kernels by HA [29] but Sharma andGujral [8] reported a decrease in ΔE during roasting ofbarley

Also it was reported that increases in roasting tem-perature (90ndash190degC) and time (5ndash65min) caused a decreasein Llowast blowast and yellow index except for alowast value of groundstate-roasted pistachio kernels with HA e quadraticmodel sufficiently described the changes in color [35] eseresults are in agreement with those found by Soleimaniehet al [24] for oven and microwave-roasted sunflower seedWani et al [36] for pan and microwave roasting arrowheadtubers Gujral et al [37] for sand and microwave roasting ofoats Uysal et al [19] for roasted hazelnut by usingmicrowave-infrared combination

e values of Llowast and hdeg color parameters coffee roastedusing HA were evaluated With increasing temperature Llowast

value and hdeg decreased A second-order correlation wasfound between Llowast and roasting time [38] Change in color isdue to formation of brown pigments with low and highmolecular weight through nonenzymatic browning (NEB)reactions such as Millard reaction and caramelization andphospholipids degradation during roasting [26 36 39 40]

33 Texture Analysis Texture is one of the most importantcriteria in consumer acceptance of roasted sunflower ker-nels In general the roasting process is responsible for thecrunchy texture of nuts resulting from structural andchemical changes such as the Millard reaction decrease inmoisture content or lipid modifications reaction [41] eresults of hardness of kernels during roasting process wereshown in Figure 11 Regression analysis indicated that two-factor interaction (2FI) model (R2 07256) was the best toexplain the effects of the three independent parameters ontexture as following

Hardness of texture(NmiddotS) +2187449716minus 2870636A

minus 12836302Bminus 97446144C

+ 016857AB

(18)

e result showed that used power temperature andtime had significant effect (plt 005) on texture but powerand time or temperature and time had no interaction effecton it (pgt 005) e minimum and maximum values ofhardness of texture were 2569NS in treatment 401W158degC 36min and 1962NS in treatment 401W 121degC36min During the roasting moisture content of kernelsdecreased and they became crispier and fragile that requiredforce to break was less therefore hardness decreased

C time (min)A power (W)

blowast va

lue

120

140

160

180

200

220

8372

6048

37 40174298457948605140542157025983

Figure 5 e effect of IR power and time of roasting on colorparameter (blowast value) of sunflower seeds kernels

alowast v

alue

A power (W)

ndash10

B temperature (degC)

00

10

20

30

40

50

50

15831492

1400

13081217 4017

429845794860

514054215702

5983

(a)

C time (min)

alowast v

alue

A power (W)

ndash10

00

10

20

30

40

50

50

831821715911

6484089

368179 40174298

45794860

51405421

57025983

(b)

Figure 4 Response surface of color parameter (alowast value) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and IR power and time (b)

6 Journal of Food Quality

Similar results were reported for roasting roasted sunflowerkernels by HA and microwave oven [24] peanut kernels byIR-HA roasting [17] roasted hazelnut by usingmicrowavendashIR [19] and roasted pistachio by HA oven[35 42]

34 Moisture Content e changes in the moisture contentof kernels during roasting were presented in Figure 12 Aquadratic model (R2 07948) was applied to describe thechanges of moisture during roasting process as following(Equation (19)) Power significantly (plt 0001) affected themoisture removal during roasting Effect of other roastingparameters (temperature and time) on moisture content wasnot significant (pgt 005) e moisture contents of samples

were in the range of 01 in treatment 500W 109degC 6minand 49 in treatment 334W 140degC 6 min

moisture content() +1280062minus 0070874A

+ 731726A2

(19)

Moisture content of IR-HA roasted peanut kernels de-creased significantly by increasing IR power from 130W to200W and led to decrease 224 in the moisture content[17] Also by increasing upper and lower lamp powers of themicrowave-IR combination oven for roasting of hazelnutmoisture content decreased [19]

ese results are in agreement with those found bySoleimanieh et al [24] for roasted sunflower kernels and

∆ E

()

B temperature (degC) A power (W)

50

100

150

200

250

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

C time (min) A power (W)

∆ E

()

50

100

150

200

250

8372

6048

37 401742984579

48605140

542157025983

(b)

Figure 6 Response surfaces of ∆E value of sunflower seeds kernels during IR-hot air roasting in relation to IR power and temperature (a)and IR power and time (b)

A power (W)

SI

120

1583

1492

1400

1308

1217 4017 4298 4579 4860 51405421 5702 5983

140

160

180

200

220

(a)

B temperature (degC)

C time (min)

SI

120

140

160

180

200

220

831821

715911

6

484089

368179 12171308

14001492

1583

(b)

Figure 7 Response surfaces of color parameters (SI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and temperature and time (b)

Journal of Food Quality 7

Nikzade et al [42] and Shakerardekani et al [35] for roastedpistachio

35 pH In this study regression analysis indicated that 2FImodel (R2 06141) was the best to explain the effects of thethree independent parameters on pH as following (Equation(20)) Temperature and time had significant effect (plt 005)on pH (Figure 13)

pH +594minus 0057B + 0054C (20)

e pH of sunflower kernels before roasting was 552 Ingeneral the pH increased with an increase in temperatureand time of roasting Bagheri et al [29] conversely reported

that a decrease in pH of peanut kernels during roasting dueto Millard reaction products and conversion of sugars toacidic compounds during roastinge effect of pH has beenevaluated in model studies finding a close relationship withthe formation of volatile compounds low pH (le5) favors theformation of pyrazines and higher pH favors the methylpyrazines and Strecker aldehydes [43]

36 Total Phenolic Content (TPC) Roasting treatment in-fluences TPC as well as antioxidant activities for nuts in-cluding cashew hazelnut and peanut [44] ANOVA showedthat the model developed for the TPC was quadratic(R2 07893) as in Equation (21) and Figure 14 e min-imum andmaximum values of TPCwere 1287 and 6489mggallic acid equivalent (GAE)g in treatment 401W 158degC36min and 665W 140degC 6min respectively InterestinglyTPC increased compared with fresh samples (Table 2) byroasting erefore IR-HA roasting can produce high-quality roasted sunflower kernels

TPC(mgmiddotGAEg) +572697minus 0674A + 23170C

+ 6620A2

(21)

ere are few works in the literature reporting data onthe TPC of IR-roasted sunflower kernelse TPC in roastedhazelnuts using IR and HA at two differenttimetemperature conditions ranged from 048 to069mgmiddotGAEg e TPC increased during roasting com-pared with fresh samples (042plusmn 001) e TPC in roastedsamples by using HA was greater than the TPC roastedsamples by using IR probably because IR caused a higherheating in the hazelnut than HA and higher degradation ofphenolic compounds [7]

Lin et al [44] reported that the levels of total phenolssubstantially decreased in the initial roasting phase (5min)

BI (

)

A power (w)B temperature (degC)

250

300

350

400

450

500

550

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

BI (

)

C time (min)

250

300

350

400

450

500

550

8372

6048

37 12171308

14081492

1583

(b)

Figure 8 Response surfaces of color parameters (BI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and air temperature and time (b)

Hue

angl

e

A power (W)

700

401681

B temperature (degC)

750

800

850

900

429772457863

485954514045

542136570227

598318 121682130841

140149159

158318

Figure 9 e effect of IR power and air temperature of roasting onhue angle of sunflower seed kernels

8 Journal of Food Quality

and then increased gradually with roasting duration inroasted almond kernel into air convection oven

Other authors have observed the same behavior in otherproducts [17 25 45] e reason for increasing the TPCupon roasting could be because of increasing in heat inducedand extractable phenolic compounds after roasting to theformation of Millard products complex physical andchemical reactions on phenolic including leaching of watersoluble phenolic freeing phenolic from bond forms deg-radation of polyphenols and breakdown and trans-formation of phenolic such as formation of complex

products from phenolic and proteins and formation ofMillard reaction products having antioxidative activity suchas pyrroles and furans that react with FolinndashCiocalteu re-agent [46 47] Lin et al [44] indicated that Millard reactionproducts produced during thermal treatments may increasethe antioxidant effects of processed foods

37 Peroxide Value of Oil Extracted from Processed SunflowerKernels e peroxide value is a primary lipid oxidationindex Treatment 401W 121degC 368min showed the lowestperoxide value 3meqmiddotO2kg of sunflower oil e greatestPV was 106meqmiddotO2kg of sunflower oil in treatment 500W170degC 6min which indicates that the sunflower kernels

A power (W)

B temperature (degC) 40174298

45794860

51405421

57025983

12171308

14001492

1533

400

450

500

550

600

WI

(a)

A power (W)

C time (min)4017

42984579

48605140

54215702

5983

3748

6072

83

400

450

500

550

600

WI

(b)

Figure 10 e effect of IR power and air temperature (a) and IR power and time (b) of roasting on WI of sunflower seed kernels

4298

4579

4860

5140

5421

5702

59831217

13081400

14921533

Text

ure (

NS)

B temperature (degC)

A power (W)

4017

98

579

7

00

5000

10000

15000

20000

Figure 11 Response surface of texture in sunflower seeds kernelsduring IR-hot air roasting process

1217B te

mperature

(degC)

A power (W)

Moi

sture

cont

ent (

)

4579 48605140

54215702 5983

4017

0

1

2

3

4

5

4298

1308

1400

1492

1533

Figure 12 e effect of air temperature and IR power of roastingon moisture content of sunflower seeds kernels

Journal of Food Quality 9

show primary oxidative rancidity ANOVA showed that themodel developed for the PV was linear (R2 06220) as inEquation (22) and Figure 15 It can be concluded thatroasting temperature had a more pronounced effect onsunflower kernels oxidation than power Peroxide values upto 10meq O2kg oil in sunflower kernels can be consideredsafe according to ISIRI14615 [48] ese results were inagreement with Nikzade et al [42] Yang et al [13] Sol-eimanieh et al [24] and Belviso et al [7]

PV meq O2kg of sunflower oil( 1113857 minus219136 + 0257A

+ 0765B

(22)

38 Sensory Analysis e desired aroma and flavor ofsunflower kernels are developed during roasting e

1217

1492

B temperature (degC)1400

1308

1583

C time (min)

37

48

60

72

83

56

57

58

59

60

61

62

pH

Figure 13 e effect of air temperature and time of roasting on pH of sunflower seeds kernels

0

10

20

30

40

50

60

70

0

C time (m

in)

A power (W)368

484

600

716

832

Tota

l phe

nol (

ppm

)

5983257023

5421451404

4859545786

4297740168

Figure 14 e effect of IR power and time of roasting on total phenol content of sunflower seeds kernels

10 Journal of Food Quality

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

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Hindawiwwwhindawicom Volume 2018

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Hindawiwwwhindawicom Volume 2018

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ArchaeaHindawiwwwhindawicom Volume 2018

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Enzyme Research

Hindawiwwwhindawicom Volume 2018

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MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

Similar results were reported for roasting roasted sunflowerkernels by HA and microwave oven [24] peanut kernels byIR-HA roasting [17] roasted hazelnut by usingmicrowavendashIR [19] and roasted pistachio by HA oven[35 42]

34 Moisture Content e changes in the moisture contentof kernels during roasting were presented in Figure 12 Aquadratic model (R2 07948) was applied to describe thechanges of moisture during roasting process as following(Equation (19)) Power significantly (plt 0001) affected themoisture removal during roasting Effect of other roastingparameters (temperature and time) on moisture content wasnot significant (pgt 005) e moisture contents of samples

were in the range of 01 in treatment 500W 109degC 6minand 49 in treatment 334W 140degC 6 min

moisture content() +1280062minus 0070874A

+ 731726A2

(19)

Moisture content of IR-HA roasted peanut kernels de-creased significantly by increasing IR power from 130W to200W and led to decrease 224 in the moisture content[17] Also by increasing upper and lower lamp powers of themicrowave-IR combination oven for roasting of hazelnutmoisture content decreased [19]

ese results are in agreement with those found bySoleimanieh et al [24] for roasted sunflower kernels and

∆ E

()

B temperature (degC) A power (W)

50

100

150

200

250

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

C time (min) A power (W)

∆ E

()

50

100

150

200

250

8372

6048

37 401742984579

48605140

542157025983

(b)

Figure 6 Response surfaces of ∆E value of sunflower seeds kernels during IR-hot air roasting in relation to IR power and temperature (a)and IR power and time (b)

A power (W)

SI

120

1583

1492

1400

1308

1217 4017 4298 4579 4860 51405421 5702 5983

140

160

180

200

220

(a)

B temperature (degC)

C time (min)

SI

120

140

160

180

200

220

831821

715911

6

484089

368179 12171308

14001492

1583

(b)

Figure 7 Response surfaces of color parameters (SI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and temperature and time (b)

Journal of Food Quality 7

Nikzade et al [42] and Shakerardekani et al [35] for roastedpistachio

35 pH In this study regression analysis indicated that 2FImodel (R2 06141) was the best to explain the effects of thethree independent parameters on pH as following (Equation(20)) Temperature and time had significant effect (plt 005)on pH (Figure 13)

pH +594minus 0057B + 0054C (20)

e pH of sunflower kernels before roasting was 552 Ingeneral the pH increased with an increase in temperatureand time of roasting Bagheri et al [29] conversely reported

that a decrease in pH of peanut kernels during roasting dueto Millard reaction products and conversion of sugars toacidic compounds during roastinge effect of pH has beenevaluated in model studies finding a close relationship withthe formation of volatile compounds low pH (le5) favors theformation of pyrazines and higher pH favors the methylpyrazines and Strecker aldehydes [43]

36 Total Phenolic Content (TPC) Roasting treatment in-fluences TPC as well as antioxidant activities for nuts in-cluding cashew hazelnut and peanut [44] ANOVA showedthat the model developed for the TPC was quadratic(R2 07893) as in Equation (21) and Figure 14 e min-imum andmaximum values of TPCwere 1287 and 6489mggallic acid equivalent (GAE)g in treatment 401W 158degC36min and 665W 140degC 6min respectively InterestinglyTPC increased compared with fresh samples (Table 2) byroasting erefore IR-HA roasting can produce high-quality roasted sunflower kernels

TPC(mgmiddotGAEg) +572697minus 0674A + 23170C

+ 6620A2

(21)

ere are few works in the literature reporting data onthe TPC of IR-roasted sunflower kernelse TPC in roastedhazelnuts using IR and HA at two differenttimetemperature conditions ranged from 048 to069mgmiddotGAEg e TPC increased during roasting com-pared with fresh samples (042plusmn 001) e TPC in roastedsamples by using HA was greater than the TPC roastedsamples by using IR probably because IR caused a higherheating in the hazelnut than HA and higher degradation ofphenolic compounds [7]

Lin et al [44] reported that the levels of total phenolssubstantially decreased in the initial roasting phase (5min)

BI (

)

A power (w)B temperature (degC)

250

300

350

400

450

500

550

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

BI (

)

C time (min)

250

300

350

400

450

500

550

8372

6048

37 12171308

14081492

1583

(b)

Figure 8 Response surfaces of color parameters (BI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and air temperature and time (b)

Hue

angl

e

A power (W)

700

401681

B temperature (degC)

750

800

850

900

429772457863

485954514045

542136570227

598318 121682130841

140149159

158318

Figure 9 e effect of IR power and air temperature of roasting onhue angle of sunflower seed kernels

8 Journal of Food Quality

and then increased gradually with roasting duration inroasted almond kernel into air convection oven

Other authors have observed the same behavior in otherproducts [17 25 45] e reason for increasing the TPCupon roasting could be because of increasing in heat inducedand extractable phenolic compounds after roasting to theformation of Millard products complex physical andchemical reactions on phenolic including leaching of watersoluble phenolic freeing phenolic from bond forms deg-radation of polyphenols and breakdown and trans-formation of phenolic such as formation of complex

products from phenolic and proteins and formation ofMillard reaction products having antioxidative activity suchas pyrroles and furans that react with FolinndashCiocalteu re-agent [46 47] Lin et al [44] indicated that Millard reactionproducts produced during thermal treatments may increasethe antioxidant effects of processed foods

37 Peroxide Value of Oil Extracted from Processed SunflowerKernels e peroxide value is a primary lipid oxidationindex Treatment 401W 121degC 368min showed the lowestperoxide value 3meqmiddotO2kg of sunflower oil e greatestPV was 106meqmiddotO2kg of sunflower oil in treatment 500W170degC 6min which indicates that the sunflower kernels

A power (W)

B temperature (degC) 40174298

45794860

51405421

57025983

12171308

14001492

1533

400

450

500

550

600

WI

(a)

A power (W)

C time (min)4017

42984579

48605140

54215702

5983

3748

6072

83

400

450

500

550

600

WI

(b)

Figure 10 e effect of IR power and air temperature (a) and IR power and time (b) of roasting on WI of sunflower seed kernels

4298

4579

4860

5140

5421

5702

59831217

13081400

14921533

Text

ure (

NS)

B temperature (degC)

A power (W)

4017

98

579

7

00

5000

10000

15000

20000

Figure 11 Response surface of texture in sunflower seeds kernelsduring IR-hot air roasting process

1217B te

mperature

(degC)

A power (W)

Moi

sture

cont

ent (

)

4579 48605140

54215702 5983

4017

0

1

2

3

4

5

4298

1308

1400

1492

1533

Figure 12 e effect of air temperature and IR power of roastingon moisture content of sunflower seeds kernels

Journal of Food Quality 9

show primary oxidative rancidity ANOVA showed that themodel developed for the PV was linear (R2 06220) as inEquation (22) and Figure 15 It can be concluded thatroasting temperature had a more pronounced effect onsunflower kernels oxidation than power Peroxide values upto 10meq O2kg oil in sunflower kernels can be consideredsafe according to ISIRI14615 [48] ese results were inagreement with Nikzade et al [42] Yang et al [13] Sol-eimanieh et al [24] and Belviso et al [7]

PV meq O2kg of sunflower oil( 1113857 minus219136 + 0257A

+ 0765B

(22)

38 Sensory Analysis e desired aroma and flavor ofsunflower kernels are developed during roasting e

1217

1492

B temperature (degC)1400

1308

1583

C time (min)

37

48

60

72

83

56

57

58

59

60

61

62

pH

Figure 13 e effect of air temperature and time of roasting on pH of sunflower seeds kernels

0

10

20

30

40

50

60

70

0

C time (m

in)

A power (W)368

484

600

716

832

Tota

l phe

nol (

ppm

)

5983257023

5421451404

4859545786

4297740168

Figure 14 e effect of IR power and time of roasting on total phenol content of sunflower seeds kernels

10 Journal of Food Quality

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

Nikzade et al [42] and Shakerardekani et al [35] for roastedpistachio

35 pH In this study regression analysis indicated that 2FImodel (R2 06141) was the best to explain the effects of thethree independent parameters on pH as following (Equation(20)) Temperature and time had significant effect (plt 005)on pH (Figure 13)

pH +594minus 0057B + 0054C (20)

e pH of sunflower kernels before roasting was 552 Ingeneral the pH increased with an increase in temperatureand time of roasting Bagheri et al [29] conversely reported

that a decrease in pH of peanut kernels during roasting dueto Millard reaction products and conversion of sugars toacidic compounds during roastinge effect of pH has beenevaluated in model studies finding a close relationship withthe formation of volatile compounds low pH (le5) favors theformation of pyrazines and higher pH favors the methylpyrazines and Strecker aldehydes [43]

36 Total Phenolic Content (TPC) Roasting treatment in-fluences TPC as well as antioxidant activities for nuts in-cluding cashew hazelnut and peanut [44] ANOVA showedthat the model developed for the TPC was quadratic(R2 07893) as in Equation (21) and Figure 14 e min-imum andmaximum values of TPCwere 1287 and 6489mggallic acid equivalent (GAE)g in treatment 401W 158degC36min and 665W 140degC 6min respectively InterestinglyTPC increased compared with fresh samples (Table 2) byroasting erefore IR-HA roasting can produce high-quality roasted sunflower kernels

TPC(mgmiddotGAEg) +572697minus 0674A + 23170C

+ 6620A2

(21)

ere are few works in the literature reporting data onthe TPC of IR-roasted sunflower kernelse TPC in roastedhazelnuts using IR and HA at two differenttimetemperature conditions ranged from 048 to069mgmiddotGAEg e TPC increased during roasting com-pared with fresh samples (042plusmn 001) e TPC in roastedsamples by using HA was greater than the TPC roastedsamples by using IR probably because IR caused a higherheating in the hazelnut than HA and higher degradation ofphenolic compounds [7]

Lin et al [44] reported that the levels of total phenolssubstantially decreased in the initial roasting phase (5min)

BI (

)

A power (w)B temperature (degC)

250

300

350

400

450

500

550

15831492

14001308

1217 40174298

45794860

51405421

57025983

(a)

BI (

)

C time (min)

250

300

350

400

450

500

550

8372

6048

37 12171308

14081492

1583

(b)

Figure 8 Response surfaces of color parameters (BI) of sunflower seeds kernels during IR-hot air roasting in relation to IR power andtemperature (a) and air temperature and time (b)

Hue

angl

e

A power (W)

700

401681

B temperature (degC)

750

800

850

900

429772457863

485954514045

542136570227

598318 121682130841

140149159

158318

Figure 9 e effect of IR power and air temperature of roasting onhue angle of sunflower seed kernels

8 Journal of Food Quality

and then increased gradually with roasting duration inroasted almond kernel into air convection oven

Other authors have observed the same behavior in otherproducts [17 25 45] e reason for increasing the TPCupon roasting could be because of increasing in heat inducedand extractable phenolic compounds after roasting to theformation of Millard products complex physical andchemical reactions on phenolic including leaching of watersoluble phenolic freeing phenolic from bond forms deg-radation of polyphenols and breakdown and trans-formation of phenolic such as formation of complex

products from phenolic and proteins and formation ofMillard reaction products having antioxidative activity suchas pyrroles and furans that react with FolinndashCiocalteu re-agent [46 47] Lin et al [44] indicated that Millard reactionproducts produced during thermal treatments may increasethe antioxidant effects of processed foods

37 Peroxide Value of Oil Extracted from Processed SunflowerKernels e peroxide value is a primary lipid oxidationindex Treatment 401W 121degC 368min showed the lowestperoxide value 3meqmiddotO2kg of sunflower oil e greatestPV was 106meqmiddotO2kg of sunflower oil in treatment 500W170degC 6min which indicates that the sunflower kernels

A power (W)

B temperature (degC) 40174298

45794860

51405421

57025983

12171308

14001492

1533

400

450

500

550

600

WI

(a)

A power (W)

C time (min)4017

42984579

48605140

54215702

5983

3748

6072

83

400

450

500

550

600

WI

(b)

Figure 10 e effect of IR power and air temperature (a) and IR power and time (b) of roasting on WI of sunflower seed kernels

4298

4579

4860

5140

5421

5702

59831217

13081400

14921533

Text

ure (

NS)

B temperature (degC)

A power (W)

4017

98

579

7

00

5000

10000

15000

20000

Figure 11 Response surface of texture in sunflower seeds kernelsduring IR-hot air roasting process

1217B te

mperature

(degC)

A power (W)

Moi

sture

cont

ent (

)

4579 48605140

54215702 5983

4017

0

1

2

3

4

5

4298

1308

1400

1492

1533

Figure 12 e effect of air temperature and IR power of roastingon moisture content of sunflower seeds kernels

Journal of Food Quality 9

show primary oxidative rancidity ANOVA showed that themodel developed for the PV was linear (R2 06220) as inEquation (22) and Figure 15 It can be concluded thatroasting temperature had a more pronounced effect onsunflower kernels oxidation than power Peroxide values upto 10meq O2kg oil in sunflower kernels can be consideredsafe according to ISIRI14615 [48] ese results were inagreement with Nikzade et al [42] Yang et al [13] Sol-eimanieh et al [24] and Belviso et al [7]

PV meq O2kg of sunflower oil( 1113857 minus219136 + 0257A

+ 0765B

(22)

38 Sensory Analysis e desired aroma and flavor ofsunflower kernels are developed during roasting e

1217

1492

B temperature (degC)1400

1308

1583

C time (min)

37

48

60

72

83

56

57

58

59

60

61

62

pH

Figure 13 e effect of air temperature and time of roasting on pH of sunflower seeds kernels

0

10

20

30

40

50

60

70

0

C time (m

in)

A power (W)368

484

600

716

832

Tota

l phe

nol (

ppm

)

5983257023

5421451404

4859545786

4297740168

Figure 14 e effect of IR power and time of roasting on total phenol content of sunflower seeds kernels

10 Journal of Food Quality

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

and then increased gradually with roasting duration inroasted almond kernel into air convection oven

Other authors have observed the same behavior in otherproducts [17 25 45] e reason for increasing the TPCupon roasting could be because of increasing in heat inducedand extractable phenolic compounds after roasting to theformation of Millard products complex physical andchemical reactions on phenolic including leaching of watersoluble phenolic freeing phenolic from bond forms deg-radation of polyphenols and breakdown and trans-formation of phenolic such as formation of complex

products from phenolic and proteins and formation ofMillard reaction products having antioxidative activity suchas pyrroles and furans that react with FolinndashCiocalteu re-agent [46 47] Lin et al [44] indicated that Millard reactionproducts produced during thermal treatments may increasethe antioxidant effects of processed foods

37 Peroxide Value of Oil Extracted from Processed SunflowerKernels e peroxide value is a primary lipid oxidationindex Treatment 401W 121degC 368min showed the lowestperoxide value 3meqmiddotO2kg of sunflower oil e greatestPV was 106meqmiddotO2kg of sunflower oil in treatment 500W170degC 6min which indicates that the sunflower kernels

A power (W)

B temperature (degC) 40174298

45794860

51405421

57025983

12171308

14001492

1533

400

450

500

550

600

WI

(a)

A power (W)

C time (min)4017

42984579

48605140

54215702

5983

3748

6072

83

400

450

500

550

600

WI

(b)

Figure 10 e effect of IR power and air temperature (a) and IR power and time (b) of roasting on WI of sunflower seed kernels

4298

4579

4860

5140

5421

5702

59831217

13081400

14921533

Text

ure (

NS)

B temperature (degC)

A power (W)

4017

98

579

7

00

5000

10000

15000

20000

Figure 11 Response surface of texture in sunflower seeds kernelsduring IR-hot air roasting process

1217B te

mperature

(degC)

A power (W)

Moi

sture

cont

ent (

)

4579 48605140

54215702 5983

4017

0

1

2

3

4

5

4298

1308

1400

1492

1533

Figure 12 e effect of air temperature and IR power of roastingon moisture content of sunflower seeds kernels

Journal of Food Quality 9

show primary oxidative rancidity ANOVA showed that themodel developed for the PV was linear (R2 06220) as inEquation (22) and Figure 15 It can be concluded thatroasting temperature had a more pronounced effect onsunflower kernels oxidation than power Peroxide values upto 10meq O2kg oil in sunflower kernels can be consideredsafe according to ISIRI14615 [48] ese results were inagreement with Nikzade et al [42] Yang et al [13] Sol-eimanieh et al [24] and Belviso et al [7]

PV meq O2kg of sunflower oil( 1113857 minus219136 + 0257A

+ 0765B

(22)

38 Sensory Analysis e desired aroma and flavor ofsunflower kernels are developed during roasting e

1217

1492

B temperature (degC)1400

1308

1583

C time (min)

37

48

60

72

83

56

57

58

59

60

61

62

pH

Figure 13 e effect of air temperature and time of roasting on pH of sunflower seeds kernels

0

10

20

30

40

50

60

70

0

C time (m

in)

A power (W)368

484

600

716

832

Tota

l phe

nol (

ppm

)

5983257023

5421451404

4859545786

4297740168

Figure 14 e effect of IR power and time of roasting on total phenol content of sunflower seeds kernels

10 Journal of Food Quality

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

show primary oxidative rancidity ANOVA showed that themodel developed for the PV was linear (R2 06220) as inEquation (22) and Figure 15 It can be concluded thatroasting temperature had a more pronounced effect onsunflower kernels oxidation than power Peroxide values upto 10meq O2kg oil in sunflower kernels can be consideredsafe according to ISIRI14615 [48] ese results were inagreement with Nikzade et al [42] Yang et al [13] Sol-eimanieh et al [24] and Belviso et al [7]

PV meq O2kg of sunflower oil( 1113857 minus219136 + 0257A

+ 0765B

(22)

38 Sensory Analysis e desired aroma and flavor ofsunflower kernels are developed during roasting e

1217

1492

B temperature (degC)1400

1308

1583

C time (min)

37

48

60

72

83

56

57

58

59

60

61

62

pH

Figure 13 e effect of air temperature and time of roasting on pH of sunflower seeds kernels

0

10

20

30

40

50

60

70

0

C time (m

in)

A power (W)368

484

600

716

832

Tota

l phe

nol (

ppm

)

5983257023

5421451404

4859545786

4297740168

Figure 14 e effect of IR power and time of roasting on total phenol content of sunflower seeds kernels

10 Journal of Food Quality

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

roasted kernel composition will vary with the processingconditions which is reflected on the external color of thekernels (varying from light to dark brown) and develop-ment of typical taste and flavor [49] Sensory attributes forroasted kernel were evaluated using 5-hedonic scale and arepresented in Figure 16 e sensory evaluation of roastedkernel with IR-HA method indicates that IR technology didnot affect any undesired taste and flavor texture or ap-pearance to the kernels that could be detected by panelists

4 Determination of the OptimumRoasting Condition

Optimal roasting conditions were investigated based on thelowest energy consumption which is important in de-termining the optimal conditions e best suggestedcondition by the software was 4257W of power andheating at 1243degC for 37min (Figures 17(a)ndash17(c)) whichresults in moisture content 197 hardness 14373 NS

A power (W)

40174298

45794860

51405421

57025983

00

400

600

800

1000

Pero

xide

val

ue (m

eq o

xyge

nKg

fat)

200

1200

B temperature (degC)

12171308

14001492

1533

Figure 15 e effect of IR power and temperature of roasting on peroxide value of sunflower seeds kernels

0

1

2

3

4

5334P-140T-6t

401P-121T-368t

401P-121T-832t

401P-158T-368t

401P-158T-83t

500P-109T-6t

500P-140T-29t

500P-140T-6t

500P-140T-6t

500P-140T-6t500P-140T-6t

500P-140T-6t

500P-140T-6t

500P-140T-12t

500P-170T-6t

598P-121T-368t

598P-121T-832t

598P-158T-36t

598P-1940T-832t

665P-140T-6t

AppearanceColorTaste

OdorHardnessTotal acceptance

Figure 16 Effects of different roasting conditions on the sensory analysis of roasted sunflower kernels

Journal of Food Quality 11

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

energy consumption 0084 kWmiddoth specific energyconsumption 0421 kWmiddothkg Llowast 61340 alowast 0249blowast 17830 ΔE 6538 SI 18023 BI 34196hdeg 89418deg WI 42420 pH 6012 total phe-nol 197 ppm and PV 3837 (desirability 0879) Tovalidate the optimization results additional experimentswith three replications were carried out at the optimumsituation It was observed that the moisture content

(1835 plusmn 0038) hardness (14261 plusmn 7288) energyconsumption 0091 plusmn 0008 kWmiddoth Llowast 58930 plusmn 045alowast 0248 plusmn 0013 blowast 16756plusmn 1450 ΔE 8419plusmn 013SI 16757plusmn 1183 hdeg 89150degplusmn 00001 WI 44374plusmn0107 pH 6010 plusmn 003 total phenol 24482 ppm andPV 3680plusmn 0008 were very close to the predicted values(plt 005) which indicated the high accuracy of the pre-sented models

A power (W)B temperature (degC)

Des

irabi

lity

0890

40174298

45794860

51405421

57025983

12171308

14001492

1533

0200

0400

0600

0800

1000

0000

(a)

A power (W)

40174298

45794860

51405421

57025983

C time (m

in)

37

48

60

72

83

0890

Des

irabi

lity

0200

0400

0600

0800

1000

0000

(b)

C time (min)

B temperature (degC)

Des

irabi

lity

37

0200

0400

0600

0800

1000

0000

48

60

72

83 1583

1492

1400

1308

1217

0890

(c)

Figure 17 e optimum values of the operating conditions of roasting of sunflower seed kernels in the IR-hot air roaster

12 Journal of Food Quality

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

5 Conclusion

Roasting is one of the methods of improving color flavorand taste in seeds and the conditions of roasting play animportant role in the appearance of tissue and sensory re-sponse procedure in optimizing the IR-HA roasting processIn conclusion this study showed that energy consumptionincreased with increasing power and time TPC in mosttreatments increased compared with fresh samples duringroasting ese may provide inexpensive sources of naturalantioxidants for use as functional food ingredients andnutraceuticals A quadratic model was proposed for colorchange (Llowast ΔE SI WI moisture content total phenolcontents) and linear relation for (alowast blowast hdeg) and 2FI for BItexture pH and PV For sunflower kernels roasting at4257W IR power and 1243degC for 37min was found to beproper roasting conditions

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

e authors are grateful the Iranian National StandardsOrganization (INSO)-Golestan Standard Office for technicalsupport and providing the facilities that made this projectpossible

References

[1] C W Wrigley H Corke K Seetharaman and J FaubionEncyclopedia of Food Grains Academic Press CambridgeMA USA 2015

[2] V R Preedy R R Watson and V B Patel Nuts and Seeds inHealth and Disease Prevention Academic Press CambridgeMA USA 2011

[3] A D Demir J M Frıas Celayeta K Cronin andK Abodayeh ldquoModelling of the kinetics of colour change inhazelnuts during air roastingrdquo Journal of Food Engineeringvol 55 no 4 pp 283ndash292 2002

[4] A D Demir and K Cronin ldquoModelling the kinetics of tex-tural changes in hazelnuts during roastingrdquo SimulationModelling Practice andlteory vol 13 no 2 pp 97ndash107 2005

[5] W Schlormann M Birringer V Bohm et al ldquoInfluence ofroasting conditions on health-related compounds in differentnutsrdquo Food Chemistry vol 180 pp 77ndash85 2015

[6] P Sharma and H S Gujral ldquoEffect of sand roasting andmicrowave cooking on antioxidant activity of barleyrdquo FoodResearch International vol 44 no 1 pp 235ndash240 2011

[7] S Belviso B Dal Bello S Giacosa et al ldquoChemical me-chanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L) during nine months ofstoragerdquo Food Chemistry vol 217 pp 398ndash408 2017

[8] P Sharma and H S Gujral ldquoAntioxidant potential of wheatflour chapattis as affected by incorporating barley flourrdquo

LWT-Food Science and Technology vol 56 no 1 pp 118ndash1232011

[9] S Bolek and M Ozdemir ldquoOptimization of roasting condi-tions of Pistacia terebinthus in a fluidized bed roasterrdquo LWT-Food Science and Technology vol 80 pp 67ndash75 2017

[10] Z Pan C Venkitasamy and X Li Infrared Processing of FoodsReference Module in Food Science Elsevier New York NYUSA 2016

[11] T Abe and T M Afzal ldquoin-layer infrared radiation dryingof rough ricerdquo Journal of Agricultural Engineering Researchvol 67 no 4 pp 289ndash297 1997

[12] R Sadin G R Chegini and M Khodadadi ldquoDevelopmentand performance evaluation of a combined infrared and hotair dryerrdquo Journal of Biological and Environmental Sciencesvol 8 no 22 2014

[13] J Yang G Bingol Z Pan M T Brandl T H McHugh andH Wang ldquoInfrared heating for dry-roasting and pasteuri-zation of almondsrdquo Journal of Food Engineering vol 101no 3 pp 273ndash280 2010

[14] Y Tamaki T Kino T Ito and A Nakamura ldquoCoffee beansroasting devicerdquo Google Patents EP0328791A2 1989

[15] S Y Kim S M Jeong S C Jo and S C Lee ldquoApplication offar-infrared irradiation in the manufacturing process of greenteardquo Journal of Agricultural and Food Chemistry vol 54no 26 pp 9943ndash9947 2006

[16] S C Lee and H G Yuk Effect of Far-Infrared Irradiation onCatechin Contents of Green Tea A2-Preedy Victor R Tea inHealth and Disease Prevention Academic Press CambridgeMA USA 2013

[17] H Bagheri M Kashaninejad A M Ziaiifar and M AalamildquoNovel hybridized infrared-hot air method for roasting ofpeanut kernelsrdquo Innovative Food Science and EmergingTechnologies vol 37 pp 106ndash114 2016

[18] A J F W ldquoInfrared roasting of coated nutmeatsrdquo GooglePatents US3383220A 1968

[19] N Uysal S Gulum and S Serpil ldquoOptimization ofmicrowavendashinfrared roasting of hazelnutrdquo Journal of FoodEngineering vol 90 no 2 pp 255ndash261 2009

[20] R B Brown T M Rothwell and V J Davidson ldquoA fuzzycontroller for infrared roasting of cereal grainrdquo CanadianBiosystems Engineering vol 43 pp 39ndash316 2001

[21] C M Kumar A G AppuRao and S A Singh ldquoEffect ofinfrared heating on the formation of sesamol and quality ofdefatted flours from Sesamum indicum Lrdquo Journal of FoodScience vol 74 no 4 pp H105ndashH111 2009

[22] M Namiki ldquoNutraceutical functions of sesame a reviewrdquoCritical Reviews in Food Science and Nutrition vol 47 no 7pp 651ndash673 2007

[23] H Yoshida Y Hirakawa and S Abe ldquoRoasting influences onmolecular species of triacylglycerols in sunflower seeds(Helianthus annuus L)rdquo Food Research International vol 34no 7 pp 613ndash619 2001

[24] S M Soleimanieh M Eshaghi and Z P Vanak ldquoe effect ofroasting method and conditions on physic chemicals andsensory properties of sunflower seed kernelsrdquo InternationalJournal of Biosciences vol 6 no 7 pp 7ndash17 2015

[25] H S Chung J K Kim K D Moon and K S Youn ldquoChangesin color parameters of corn kernels during roastingrdquo FoodScience and Biotechnology vol 23 no 6 pp 1829ndash1835 2014

[26] T Kahyaoglu and S Kaya ldquoModeling of moisture color andtexture changes in sesame seeds during the conventionalroastingrdquo Journal of Food Engineering vol 75 no 2pp 167ndash177 2006

Journal of Food Quality 13

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

[27] ISO665 Oilseeds-Determination of Moisture and VolatileMatter Content International Organisation for Stand-ardisation Geneva Switzerland 2000

[28] AOAC Official Methods of Analysis Association of OfficialAnalytical Chemists Washington DCUSA 15th edition1990

[29] H Bagheri M Kashninejad A M Ziaiifar and M AalamildquoEvaluation of color parameters humidity and energy con-sumption during roasting of peanut butter using hot airrdquoInnovative Food Technologies vol 3 no 11 pp 59ndash71 2016

[30] ISO3960Animal and Vegetable Fats and OilsmdashDeterminationof Peroxide ValuemdashIodometric (Visual) Endpoint De-termination International Organisation for StandardisationGeneva Switzerland 2017

[31] T M Afzal T Abe and Y Hikida ldquoEnergy and qualityaspects during combined FIR-convection drying of barleyrdquoJournal of Food Engineering vol 42 no 4 pp 177ndash182 1999

[32] AMotevali S Minaei andMH Khoshtagaza ldquoEvaluation ofenergy consumption in different drying methodsrdquo EnergyConversion and Management vol 52 no 2 pp 1192ndash11992011

[33] A Motevali S Minaei M H Khoshtaghaza andH Amirnejat ldquoComparison of energy consumption andspecific energy requirements of different methods for dryingmushroom slicesrdquo Energy vol 36 no 11 pp 6433ndash64412011

[34] A Farahmand F Mousavi M Taghizadeh andA Ziaforoughi ldquoQuality characteristics of persimmon slicesduring infrared and hot-air dryingrdquo Iranian Food Science andTechnology Research Journal vol 11 no 5 pp 654ndash664 2014

[35] A Shakerardekani R Karim H Mohd Ghazali andN L Chin ldquoEffect of roasting conditions on hardnessmoisture content and colour of pistachio kernelsrdquo In-ternational Food Research Journal vol 18 pp 723ndash729 2011

[36] I A Wani A Gani A Tariq P Sharma F A Masoodi andH M Wani ldquoEffect of roasting on physicochemical func-tional and antioxidant properties of arrowhead (Sagittariasagittifolia L) flourrdquo Food Chemistry vol 197 pp 345ndash3522016

[37] H S Gujral P Sharma and S Rachna ldquoEffect of sandroasting on beta glucan extractability physicochemical andantioxidant properties of oatsrdquo LWT-Food Science andTechnology vol 44 no 10 pp 2223ndash2230 2011

[38] G Sacchetti C Di Mattia P Pittia and D Mastrocola ldquoEffectof roasting degree equivalent thermal effect and coffee typeon the radical scavenging activity of coffee brews and theirphenolic fractionrdquo Journal of Food Engineering vol 90 no 1pp 74ndash80 2009

[39] A S Franca L S Oliveira J C F Mendonccedila and X A SilvaldquoPhysical and chemical attributes of defective crude androasted coffee beansrdquo Food Chemistry vol 90 no 1-2pp 89ndash94 2005

[40] P Sharma and H S Gujral ldquoEffects of roasting on barleyb-glucan thermal textural and pasting properties effect ofsand roasting and microwave cooking on antioxidant activityof barleyrdquo Journal of Cereal Science vol 53 no 1 pp 25ndash302011

[41] C Alamprese S Ratti and M Rossi ldquoEffects of roastingconditions on hazelnut characteristics in a two-step processrdquoJournal of Food Engineering vol 95 no 2 pp 272ndash279 2009

[42] V Nikzade N Sedaghat and F Shahidi ldquoMoisture textureand sensory changes in pistachio nuts as affected by roastingtemperature and storage timerdquo Iranian Journal of Food Sci-ence and Technology vol 8 no 1 pp 101ndash109 2010

[43] LWang and Y JWang ldquoComparison of protease digestion atneutral pH with alkaline steeping method for rice starchisolationrdquo Cereal Chemistry vol 78 no 6 pp 690ndash692 2001

[44] J T Lin S C Liu C C Hu Y S Shyu C Y Hsu andD J Yang ldquoEffects of roasting temperature and duration onfatty acid composition phenolic composition Maillard re-action degree and antioxidant attribute of almond (Prunusdulcis) kernelrdquo Food Chemistry vol 190 pp 520ndash528 2016

[45] L J Harris Improving the Safety and Quality of Nuts ElsevierNew York NY USA 2013

[46] I Irina and G Mohamed ldquoBiological activities and effects offood processing on flavonoids as phenolic antioxidantsrdquo inAdvances in Applied Biotechnology InTech London UK2012

[47] B Xu and S K C Chang ldquoTotal phenolics phenolic acidsisoflavones and anthocyanins and antioxidant properties ofyellow and black soybeans as affected by thermal processingrdquoJournal of Agricultural and Food Chemistry vol 56 no 16pp 7165ndash7175 2008

[48] ISIRI14615 Roasted Sunflower Seed Kernels-Specifications andTest Methods Institute of Standards and Industrial Researchof Iran Tehran Iran 2012

[49] R J Clarke ldquoRoasting and grindingrdquo in Coffee TechnologyR J Clarke and R Macrae Eds vol 2 pp 83ndash133 ElsevierApplied Science London UK 1987

14 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom