Effect of Roasting Conditions on Beany Odor Retention and Chemical Properties of Sacha Inchi Flour
Article Sidebar
Main Article Content
Abstract
Beany odor is a unique flavor of bean products, which is not desired by consumers. The objective of this research was to investigate the effect of roasting conditions on the retention of beany odor and chemical properties of Sacha Inchi flour. Varied roasting temperature at70°C, 90°C and 120°C combined with 15 and 30 minutes of roasting were carried out. The result showed that the conditions used could reduce the beany odor. Both roasting temperature and time had an effect on lipoxygenase activity and beany odor intensity (p < 0.05). Additionally roasting temperature had a significant impact on the moisture content (p < 0.05). The flour with heat treatment at 120°C for 15 minutes was found to be an optimum condition. The comparison result of chemical qualities of Sacha inchi flour with and without roasting was significantly difference (p < 0.05). Roasted Sacha inchi flour that had undergone 120°C heat treatment for 15 minutes contained less moisture, protein, fat, crude fiber, ash, total dietary fiber and total phenolic compounds than its counterpart without roasting treatment (p < 0.05).
Article Details
The articles published are the opinion of the author only. The author is responsible for any legal consequences. That may arise from that article.
References
[2] T. G. Kudre and S. Benjakul, “Effects of binary organic solvents and heating on lipid removal and the reduction of beany odour in Bambara groundnut (Vigna subterranean) flour,” Food Chemistry, vol. 141, no. 2, pp. 1390–1397, 2013.
[3] D. J. Shin, W. Kim, and Y. Kim, “Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour,” Food Chemistry, vol. 141, no. 1, pp. 517–523, 2013.
[4] Official method of analysis, AOAC USA. Methods 925.10, 65.17, 974.24, 992.16., 2000.
[5] Y. Hu, J. Xu, and Q. Hu, “Evaluation of antioxidant potential of Aloe vera (Aloe barbadensis Miller) extracts,” Journal of Agricultural and Food Chemistry, vol. 51, no. 26, pp. 7788–7791, 2003.
[6] X. Kong, X. Li, H. Wang, Y. Hua, and Y. Huang, “Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate,” Food Chemistry, vol. 106, no. 3, pp. 1093–1099, 2008.
[7] J. R. Runyon, B. A. Sunilkumar, L. Nilsson, A. Rascon, and B. Bergenståhl, “The effect of heat treatment on the soluble protein content of oats,” Journal of Cereal Science, vol. 65, pp. 119–124, September 2015.
[8] J. N. Nwosu, C. N. Ubbaonu, E. O. I. Banigo, and A. Uzomah, “The effects of processing on the amino acid profile of Oze (Bosqueia angolensis) seed flour,” Life Science Journal, vol. 5, no. 4, 2008.
[9] P. B. Ayoola and A. Adeyeye, “Effect of heating on the chemical composition and physicochemical properties of Arachis hypogea (Groundnut) seed flour and oil,” Pakistan Journal of Nutrition, vol. 9, no. 8, pp. 751–754, 2010.
[10] K. Vongsumran, W. Ratphitagsanti, P. Chompreeda, and V. Haruthaitanasan, “Effect of cooking conditions on black bean flour properties and its utilization in donut cake,” Kasetsart Journal, vol. 48, pp. 970–979, 2014.
[11] Q. Li, X. Shi, Q. Zhao, Y. Cui, J. Ouyang, and F. Xu, “Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume),” Food Chemistry, vol. 201, pp. 80–86, 2016.
[12] M. Johansson, “Dietary fibre composition and sensory analysisof heat treated wheat and rye bran,” M.S. thesis, Department of Food Science, Faculty of Natural Resources and Agricultural Sciences, Swedish University of Agricultural Sciences, 2012.
[13] H. P. Hanssen and M. Schmitz-Hubsch, “Sacha Inchi (Plukenetia volubilis L.) Nut Oil and Its Therapeutic and Nutritional Uses,” Nuts and Seeds in Health and Disease Prevention, pp. 991–994, 2011.
[14] U. E. Inyang, E. O. Akpan, and F. A. Bello, “Effect of boiling and roasting on the nutrient and anti-nutrient contents in conophor nuts flour,” International Journal of Information Research and Review, vol. 2, no. 6, pp. 769–772, 2015.
[15] I. A. Blessing and I. O. Gregory, “Effect of processing on the proximate composition of the dehulled and undehulled mungbean [Vigna radiata (L.) Wilczek] Flours,” Pakistan Journal of Nutrition, vol. 9, no. 10, pp. 1006-1016, 2010.
[16] A. H. Azizah and H. Zainon, “Effect of processing on dietary fiber contents of selected legumes and cereals,” Journal of Nutrition, vol. 3, pp. 131–136, 1997.
[17] M. R. B. Lemos, E. M. A. Siqueira, and S. F. Arruda, “The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.],” Food Research International, vol. 48, no. 2, pp. 592–597, 2012.