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Effect of pilot scale roasting on color and textural attributes of soybean kernels
Author(s) -
Raigar Rakesh Kumar,
Dalbhagat Chandrakant Genu,
Mishra Hari Niwas
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14883
Subject(s) - roasting , browning , organoleptic , food science , toughness , chemistry , mathematics , materials science , metallurgy
Roasting is an important unit operation in the cereal and oilseed processing industries. It improves the organoleptic properties and digestibility of roasted grains. In present study, pilot scale roasting of soybean was conducted at 160–190°C for 10–35 min to evaluate the changes in color ( L *, a *, b *, and browning index) and textural parameters (hardness and toughness). The significant reduction in L * value from 80.62 to 49.30 while an increase in a *, b *, and browning index from 3.18 to 12.43, 24.11 to 29.49, and 38.46 to 93.82, respectively, were observed for roasted soybean. The hardness and toughness of roasted soybean were varied between 6.75 to 25.65 N and 2.46 to 8.91 N, respectively. The kinetic study analysis showed the activation energy for L *, BI, hardness, and toughness 36.81, 20.8, 9.44, and 17.96 kJ/mol at first‐order reaction, respectively, while for a * and b * are 18.7 and 4.94 kJ/mol at zero‐order reaction. Practical applications The findings of this study shall be helpful in determining the roasting condition for soybean and such other food grains to achieve desired characteristics. This research findings suggested that the color parameters ( L * and BI) could be used as pilot‐scale roasting controlling factors for soybean kernels and help in designing the commercial‐scale roaster.