Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders

dc.contributor.authorGunel Z.
dc.contributor.authorTontul İ.
dc.contributor.authorDincer C.
dc.contributor.authorTopuz A.
dc.contributor.authorSahin-Nadeem H.
dc.date.accessioned2020-03-26T20:11:47Z
dc.date.available2020-03-26T20:11:47Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis study aims to investigate the effects of microwave, combined microwave/hot air treatment and hot air-only roasting on the formation of heat-induced contaminants of carob powders. Moisture content, water activity and pH values of the product decreased with the increasing roasting time and microwave power, while browning index (BI) and ultraviolet absorbance (UV-A) values were increased. While L and b values of carob powders decreased with increasing the roasting time and microwave power, a and ?E values were increased. Varying roasting conditions also significantly affected the content of Maillard reaction products (MRPs): 5-hydroxymethylfurfural (HMF) (0.69–28.32 mg/kg dry matter), furfural (<LOD-10.44 mg/kg dm), furan (6.65–10.26 mg/kg dm) and acrylamide (78.69–122.87 µg/kg dm). MRPs contents increased with increasing the roasting time and microwave power. The highest MRPs were found in the samples roasted at 140°C for 20 min by hot air. Significant correlations between the amount of MRPs and colour values were found, especially with a and b values. © 2018, © 2018 Taylor & Francis Group, LLC.en_US
dc.description.sponsorship2013.01.0102.016 Firat University Scientific Research Projects Management Unit British Association for Psychopharmacology Akdeniz Üniversitesien_US
dc.description.sponsorshipThe authors are thankful to the Scientific Research Projects Coordination Unit (BAP) of the Akdeniz University (Project: 2013.01.0102.016) for financial support and Dr. Said Nadeem (Muğla Sıtkı Koçman University) for proofreading.en_US
dc.description.sponsorshipThis work was supported by the Akdeniz Üniversitesi [2013.01.0102.016]en_US
dc.identifier.doi10.1080/19440049.2018.1544720en_US
dc.identifier.endpage2339en_US
dc.identifier.issn1944-0049en_US
dc.identifier.issue12en_US
dc.identifier.pmid30475683en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2332en_US
dc.identifier.urihttps://dx.doi.org/10.1080/19440049.2018.1544720
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37206
dc.identifier.volume35en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor and Francis Ltd.en_US
dc.relation.ispartofFood Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectacrylamideen_US
dc.subjectCarob powderen_US
dc.subjectfuranen_US
dc.subjectfurfuralen_US
dc.subjectroastingen_US
dc.titleInfluence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powdersen_US
dc.typeArticleen_US

Dosyalar