文章基本信息

标题：Influence of Different Microwave Seed Roasting Processes on the Color Values of Tehina
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作者：Feramuz Özdemir ; Muharrem Gölükçü
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2007
卷号：32
期号：3
出版社：Association of Food Technology, Turkey
摘要：The moisture content and L, a, b color values of tehina prepared by roasting the sesame seed for different exposure periods (3-50 min) and seed depth (1-2 cm) at different powers (399, 665, 931, 1330 W) of a domestic microwave oven (2450 MHz) were determined. Results were compared with those obtained for sesame roasted by the conventional method. The color of sesame seeds changes gradually during microwave processing. L color values decreased for all power levels with increasing exposure time, a and b values increased. L color values of tehina obtained from microwaved seeds at different power levels and exposure times and seeds depths were between 40.78-61.37 . Similarly, a color values were between 1.00 - 12.31 and b color values between 16.41 and 24.86. Results showed that microwave oven roasting markedly reduced the roasting time in tehina production with respect to conventional method.
关键词：Sesamum indicum ; tehina ; microwave; roasting; color