Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds

Yıl 2016, Cilt: 14 Sayı: 1, 8 - 14, 01.03.2016

Ahmet Ünver

Öz

In this study, the effect of roasting temperature 130, 155 and 180°C , roasting time 5, 25 and 45 minutes and storage 0., 6. and 12. month on the acrylamide content of almonds was determined, and the relation between acrylamide formation and changes in colour CIE L*, a* and b* was investigated. Acrylamide contents of roasted almonds determined by liquid chromatography coupled to diode array detector LC–DAD ranged from 24.61 to 882.10 ppb. Acrylamide formation increased by an increase in roasting temperature and time; however, acrylamide contents of roasted almonds reduced during storage up to 12 months. The degree of this reduction in the first 6 months of storage was higher than that the second 6 months of storage. At high roasting temperatures and for long roasting times, the lightness values of almonds L* decreased while colour values of a* and b* increased. Colour L* value lower than 50 and a* value higher than 12 were found in roasted almonds while acrylamide contents of almonds were higher than 200 ppb. Colour L* and a* values may be recommended as rapid quality control parameters for the estimation of the adequate roasting time and temperature during roasting processing of almonds

Anahtar Kelimeler

Acrylamide, Almond, Heat treatment, Storage, Colour

Kavurma Şartları ve Depolamanın Bademlerin Akrilamid İçeriği ve Rengi Üzerine Etkisi

Öz

Bademe uygulanan kavurma sıcaklığı 130, 155 ve 180°C , kavurma süresi 5, 25 ve 45 dakika ve kavrulmuş bademlerin depolama süresinin 0., 6. ve 12. ay akrilamid içeriğine etkisi incelenmiş ve renk değişimi ile akrilamid oluşumu arasındaki ilişki de belirlenmiştir. Kavrulmuş bademlerin akrilamid içeriği sıvı kromatografisi LC-DAD ile tespit edilmiş ve örneklerin akrilamid içeriğinin 24.61 ile 882.10 ppb aralığında olduğu bulunmuştur. Bademlerin akrilamid içeriğinin kavurma sıcaklığı ve süresinin artışı ile arttığı, fakat 12 aylık depolama süresinde ise düştüğü belirlenmiştir. Altı aya kadar olan depolama süresinde akrilamid içeriğindeki düşüşün kalan zaman aralığına göre daha fazla olduğu gözlenmiştir. Yüksek kavurma sıcaklıkları ve uzun sürelerde düşük parlaklık L* değerleri elde edilmiştir. Yüksek sıcaklık ve süre uygulamalarında daha yüksek a* ve b* değerleri elde edilmiştir. L* değeri 50’den düşük ve a* değeri 12’den yüksekken, bademlerin akrilamid içerikleri 200 ppb’den yüksek bulunmuştur. L* ve a* değerleri bademlerin kavrulması esnasında, kavurma sıcaklık ve sürelerinin sınırlandırılmasının öngörülmesi amacı ile hızlı kontrol parametreleri olarak önerilebilir

Anahtar Kelimeler

Akrilamid, Badem, Isıl işlem, Depolama, Renk

Kaynakça

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