• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.217-223
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• 2014

This study was performed to determine the optimal roasting temperature of mung beans for enhancement of antioxidative activities. Mung beans were roasted various roasting temperatures ($90{\sim}120^{\circ}C$ for 20 minutes), after which physicochemical compositions were determined. Variations in pH from 6.1 to 6.3, and reducing sugar content was highest in raw mung beans. Moisture decreased with increasing roasting temperature, whereas crude fat, crude ash, crude protein and carbohydrate contents showed no significant differences according to roasting temperature. The highest total phenol and flavonoid contents were under roasting conditions of $110^{\circ}C$ for 20 minutes. The highest DPPH radical, ABTS radical, and xanthine oxidase inhibitory activities were under conditions of $110^{\circ}C$ for 20 minutes. From these results, optimal roasting temperature of mung beans as a functional food resource was 110.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.246-252
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• 1996

Changes in physicochemical properties of the defatted sesame meals at various roasting temperature and time have been studied. The roasting temperatures were $190^{\circ}C,\;210^{\circ}C,\;and\;230^{\circ}C,$ whereas roasting times were 5, 10, 20 and 30 minutes, The protein content of defatted sesame meals decreased during roasting and the oil content of the meals roasted at$210^{\circ}C$ for 10 minutes was 8.4%. The yields of sesame mea]s and oil, when roasted at $210^{\circ}C$ for 10 minutes, were 50.1% and 46.9%, respectively. The amino acids in sesame meals gradually decreased as roasting conditions became severe. Sucrose (162.6 mg%), glucose (37.7 mg%) and fructose (18.7 mg%) were detected in the raw sesame meals. The color of roasted sesame seeds and oils extracted from them became darker as the roasting temperature and time increased and the change in lightness greatly affected the total color change. The browning pigment of the sesame meal roasted at $190^{\circ}C$ was separated into a fraction I, II and III. When roasted at $230^{\circ}C$ for longer than 10 minutes, the soluble browning pigment decreased.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.374-378
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• 1996

The oxidative stabilities of perilla oil increased as roasting temperature and time increased. Induction period of the perilla oil from unroasted perilla seed was 3.9 days, but that of the oil from perilla seed roasted at $210^{\circ}C$ for 30 min was 55 days. The electron donating ability(EDA) on DPPH by perilla oils increased as the roasting temperature and time increased. EDA of the unroasted perilla oil was 24% but that of the perilla oil roasted at $210^{\circ}C$ for 30 min was 64%. These results indicated that the reducing compounds were formed during the roasting process. The fluorescence intensity in perilla oil increased as the roasting temperature and time were increased. This result indicated that Maillard reaction has occurred during the roasting process and the reaction products seemed to provide stability to perilla oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.831-837
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• 1997

Response surface methodology(RSM) was applied in roasting processes of Polygonatum odoratum roots in order to monitor Hunter color parameters and to optimize organoleptic properties of the tea. In roasting processing based on the central composite design with variations in roasting temperature (110~19$0^{\circ}C$) and roasting time(15~75min), coefficients of determinations($R^{2}$) of the models were above 0.9827(p<0.01) in Hunter color parameters and above 0.7748 in organoleptic properties. Hunter color L and $\Delta$E values of the powdered samples decreased with the roasting processes, whereas Hunter color a and b values increased up to around 59 min at 136$^{\circ}C$ and thereafter showed a decreased tendency. Organoleptic qualities on color, taste and aroma of Polygonatum odoratum tea were improved along with roasting processes, thereby estimating the optimum roasting conditions by RSM for the maximized qualities of organoleptic properties as a range from 127$^{\circ}C$ to 135$^{\circ}C$ and from 60min to 66 min. Hunter color a value(redness) was found to generate a similar response surface to that of organoleptic properties, showing the possibility of quality index in roasting processes of Polygonatum odoratum roots.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.121-133
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• 2011

Effects of roasting on vitamin E content, color, microstructure and moisture of peanuts, and vitamin E content in peanut oils prepared from the roasted peanuts were investigated. Runner-type peanuts were roasted at 140, 150, and $160^{\circ}C$ for 10-20 min. As roasting temperature and time increased, the CIELAB $L^*$ value of peanuts decreased while $a^*$ and $b^*$ values increased, resulting in formation of the golden brown color of roasted peanuts. Moisture ratio (M/Mo) and color $b^*$ value of peanuts roasted at 140 to $160^{\circ}C$ showed a correlation of $b^*=21.61\;(M/Mo)^2-40.62\;(M/Mo)+34.12$ ($R^2=0.9123$). Overall changes in the tocopherol contents of peanuts and peanut oils were significantly affected by roasting temperature and time (p<0.05). Roasting at $140^{\circ}C$ caused a slight increase in the levels of tocopherols of peanuts over roasting time up to 20 min (p<0.05). There was no significant change in the tocopherol levels of peanuts during roasting at $150^{\circ}C$ for 20 min (p>0.05). At $160^{\circ}C$, the levels of tocopherols significantly decreased during the initial 10 min of roasting (p<0.05) while there was no extended loss after 10 min, resulting in about 5, 12, 20, and 10% losses of ${\alpha}$-, ${\beta}$-, ${\gamma}$- and ${\delta}$-T, respectively. After 20 min, total tocopherols decreased by 18%. However, tocopherol contents of pressed peanut oils significantly decreased at all roasting temperatures (p<0.05). After roasting peanuts at $160^{\circ}C$ for 20 min, about 84% of initial ${\alpha}$-T in peanut oils was retained. ${\alpha}$-T was the most stable to roasting while ${\gamma}$-T was the least. Swollen epidermal cells on the inner surface and broken cell walls of parenchyma tissue of peanut cotyledon were observed in peanuts after roasting at $160^{\circ}C$ for 15 min. Severe changes in microstructure of peanut by roasting would contribute to vitamin E stability because of exposure of oil droplets in peanuts to oxygen.

• Korean Journal of Medicinal Crop Science
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• v.8 no.3
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• pp.194-200
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• 2000

The main objective of this study was to characterize physico-chemical properties, sensory property and oxidative stability of safflower seed obtained by various roasting temperature and time. The contents of water soluble solids decreased in the higher roasting temperature and time. Sensory evaluation of safflower seed roasted in various conditions showed significant differences in taste, color, flavor and palatability. The safflower seed roasted at $190^{\circ}C$ for 20min had the best palatability. At the change of Hunter's values, L values were decreased, and a, b and ${\Delta}E$ values were increased in the higher roasting temperature and time. The content of free sugars such as sucrose and raffinose were reduced significantly in higher roasting time of $190^{\circ}C$ and $210^{\circ}C$. During the storage period after roasting treatment, peroxide values (POV) were highly increased after eight months at the all treatment except for $150^{\circ}C$. Therefore, it is inadequate over eight months after roasting treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.675-681
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• 2014

This study was conducted to determine the optimal roasting temperature (90, 100, 110, and 120; fixed time of 20 minutes) of small black coffee beans under various roasting conditions. The roasting temperature range and fixed time were the same as our preceding study. After roasting, the general composition, isoflavone contents, and antioxidant activities were measured. As the results of the proximate composition analysis of small black beans according to roasting conditions, only moisture decreased among them, whereas other general compositions were not affected. The DPPH and ABTS radical scavenging activities were the highest at a roasting temperature of $120^{\circ}C$. Total polyphenol and total flavonoid contents were also highest at $120^{\circ}C$. Isoflavone contents showed a positive correlation with DPPH and ABTS radical scavenging activities, as well as total phenol and flavonoid contents. These results suggest that the optimal roasting conditions of small black beans were determined to be $120^{\circ}C$ for 20 minutes.

• Applied Biological Chemistry
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• v.39 no.2
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• pp.118-122
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• 1996

The main objectives of this study was to characterize physicochemical properties, oxidative stability and sensory property of perilla oil obtained by various roasting temperature and time. Roasting temperature of perilla seed was conducted from $150^{\circ}C\;to\;210^{\circ}C$ at the increment of $20^{\circ}C$, and roasting time was 10, 20 and 30 min. Yield of perilla oil was increased as the roasting temperature and time were increased. The content of linolenic acid, a major fatty acid in perilla oil, was 60%. There was no differences in fatty acid composition upon the roasting conditions. Unsaturated fatty acid was contained more than 88% of the total fatty acids. Contents of phosphorus in perilla oils were decreased as the roasting temperature and time were increased. Phosphorus contents were significantly decreased at $190^{\circ}C$ for 30 min and $210^{\circ}C\;for\;20{\sim}30$ min. Tocopherol contents were unchanged at the roasting conditions of present study and gamma-tocopherol was shown to be the major tocopherol. Sensory evaluation of perilla oil roasted in various conditions showed significant differences in taste, color, flavor and palatability. The perilla oil roasted at $190^{\circ}C$ for 20 min had the best palatability.

• The Korean Journal of Food And Nutrition
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• v.1 no.1
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• pp.7-12
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• 1988

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring methionine compound of raw material stored under the condition of 5$^{\circ}C$, 1$0^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in methionine compound of roasting were decreased than raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at 5$^{\circ}C$ 3. When the boiling in the water, methionine compound was decreased than roasting to compare with raw material 4. By the results of this study, one of the best cooking method is roasting, because of the change in methionine compound of roasting is slightly decrease.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.47-52
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• 1981

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring Methionine compound of Raw material stored under the condition of $5^{\circ}C$, $10^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in Methionine compound of Roasting were deceased than Raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at $5^{\circ}C$. 3. when the Boiling in the water, Methoinine compound was decreased than Roasting to compare with Raw material 4. By the results of this study, one of the best cooking method is Roasting, Because of the change I Methionine compound of Roasting is slightly decrease.