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Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
qualitative assessment hazelnut paste chopped kernels colorimeter panel test
2014/2/24
The influence of roasting temperature on the final quality of Piedmont hazelnut (cultivar Tonda Gentile delle Langhe) was evaluated. Sensory and colorimetric analyses were performed to define a qualit...
The effects of steaming and roasting treatments on lipase activity and nutritional components of “oat rice” (OR): the peeled naked oat (Avena nuda) kernels
Naked Oat (Avena Nuda) Oat Rice Peeling Treatment Lipase Activity Infrared Roasting
2013/3/4
Peeled naked oat kernels, named “oat rice” (OR) by Chinese food scientists and processors, are novel oat products in China. This study exam-ined the effects of steaming and roasting treat-ments on the...
Physical properties of Tylosemia esculentum and the effect of roasting on the functional properties of its flour
Morama bean physical properties functional properties lightness hue chroma
2010/9/14
The physical properties of two varieties of morama beans and the effect of roasting on the functional properties of their flours were studied. Majority (65, 92.5, 79%) of the seeds has medium dimensio...
Changes of Antioxidant Capacity of Robusta Coffee during Roasting
coffee antioxidant capacity trigonelline chlorogenic acid
2014/3/10
The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee....
Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu
Colour roasting sattu sensory evaluation soybean texture
2008/11/1
Effect of roasting on important physical properties and sensory acceptability of soybean for making sattu formulations was studied at three temperature (180, 200 and 220°C) and time (45, 60 and 75 sec...
Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa
Soybean soaking roasting daddawa Bacillus subtilis fermentation
2008/11/1
Soy-daddawa was prepared by fermenting soaked dehulled and roasted dehulled soybeans by a starter culture of Bacillus subtilis SDA3 (isolated previously from traditional fermented soy-daddawa) for 72 ...
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Volatile Compound Roast Lipid Spices
2016/4/8
The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at 150...