Physicochemical and chemosensory properties of pomegranate ( Punica granatum L.) seeds under various oven-roasting conditions

被引:12
作者
Yoon, Sojeong [1 ]
Jeong, Hyangyeon [1 ]
Jo, Seong Min [1 ]
Hong, Seong Jun [1 ]
Park, Hyeonjin [1 ]
Ban, Younglan [1 ]
Youn, Moon Yeon [1 ]
Shin, Eui-Cheol [1 ]
机构
[1] Gyeongsang Natl Univ, Dept GreenBio Sci Food Sci & Technol, Jinju 52725, South Korea
基金
新加坡国家研究基金会;
关键词
Pomegranate seed; Maillard reaction; Electronic sensors; Multivariate analysis; Partial least squares-discriminant analysis; Optimal roasting condition; CHEMICAL-COMPOSITION; OIL; COLOR; ACID;
D O I
10.1016/j.foodchem.2024.138907
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This study investigated the effects of oven-roasting temperature (160, 180, and 200 degrees C) and time (5, 10, 15, and 20 min) on pomegranate seeds. Physicochemical properties, such as color (L*, a*, and b* values), browning index (BI), total phenolic and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, and chemosensory properties, including taste and volatile compounds, were analyzed. The L* and a* values, and level of sourness, umami, sweetness, and terpenes decreased, whereas the b* value, BI, and level of saltiness, bitterness, furan derivatives, pyrazines, and sulfur-containing compounds, increased with roasting time. The findings of this study showed that the positive roasting conditions for pomegranate seeds were 10 - 20 min at 160 degrees C and, 5 - 10 min at 180 degrees C. This study is expected to be used as a primary reference for selecting the optimal ovenroasting conditions in which positive effects appear and for developing products utilizing pomegranate seeds.
引用
收藏
页数:20
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