Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions
- Authors
- Yoon, Sojeong; Jeong, Hyangyeon; Jo, Seong Min; Hong, Seong Jun; Park, Hyeonjin; Ban, Younglan; Youn, Moon Yeon; Shin, Eui-Cheol
- Issue Date
- Jul-2024
- Publisher
- Elsevier Ltd
- Keywords
- Electronic sensors; Maillard reaction; Multivariate analysis; Optimal roasting condition; Partial least squares-discriminant analysis; Pomegranate seed
- Citation
- Food Chemistry, v.446
- Indexed
- SCIE
SCOPUS
- Journal Title
- Food Chemistry
- Volume
- 446
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/70031
- DOI
- 10.1016/j.foodchem.2024.138907
- ISSN
- 0308-8146
1873-7072
- Abstract
- This study investigated the effects of oven-roasting temperature (160, 180, and 200 ℃) 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 ℃ and, 5–10 min at 180 ℃. This study is expected to be used as a primary reference for selecting the optimal oven-roasting conditions in which positive effects appear and for developing products utilizing pomegranate seeds. © 2024 Elsevier Ltd
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 농업생명과학대학 > 식품공학부 > Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.