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THE EFFECT OF DIFFERENT ROASTING METHODS ON THE FORMATION OF HEAT-INDUCED CONTAMINANTS IN ROASTED CHICKPEA

Yıl 2022, Cilt 47, Sayı 2, 296 - 309, 25.02.2022
https://doi.org/10.15237/gida.GD21151

Öz

This study aims to investigate the formation of heat-induced contaminants such as furan, furfural, 5-hydroxymethylfurfural (HMF) and acrylamide in roasted chickpea samples using different roasting methods (microwave, microwave-hot air combination, hot air). In addition to heat-induced contaminants of roasted chickpea samples, browning index (BI), ultraviolet absorbance (UV-A) and Hunter L, a and b color values were also determined. While different roasting methods had a statistically significant (p<0.01) effect on BI, UV-A and color values of roasted chickpea samples, BI, UV-A and Hunter a values increased with increasing roasting temperature and time. In the study, the highest heat-induced contaminant formation was determined in the hot air roasting method, while the microwave roasting method gave the lowest results in all heat-induced contaminants. It was determined that the acrylamide content of the samples did not increase with the roasting process and remained below the limit of quantification (LOQ) value in all samples.

Kaynakça

  • Altaki, M. S., Santos, F. J., Galceran, M. T. (2011). Occurrence of furan in coffee from Spanish market: contribution of brewing and roasting. Food Chemistry, 126(4): 1527-1532.
  • Anese, M., Suman, M. (2013). Mitigation strategies of furan and 5-hydroxymethylfurfural in food. Food Research International, 51(1): 257-264.
  • Anonim (1995). [IARC] International Agency for Research on Cancer. Monographs on the evaluation of carcinogenic risks to humans. 63.393–407. France: IARC.
  • Benjakul, S., Lertittikul, W., Bauer, F. (2005). Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system. Food Chemistry, 93(2): 189-196.
  • Cengiz, M. F., Boyacı-Gündüz, C. P. (2013). Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples. Food and Chemical Toxicology, 60: 514-519.
  • Čepo, D. V., Mornar, A., Nigović, B., Kremer, D., Radanović, D., Dragojević, I. V. (2014). Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder. LWT-Food Science and Technology, 58(2): 578-586.
  • Cha, C. Y., Lee, K. G. (2020). Effect of roasting conditions on the formation and kinetics of furan in various nuts. Food Chemistry, 331: 127338.
  • Coşkuner, Y., Karababa, E. (2004). Leblebi: a roasted chickpea product as a traditional Turkish snack food. Food Reviews International, 20(3): 257-274.
  • Durmaz, G., Gökmen, V. (2010). Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment. Food Chemistry, 123(3): 912-916.
  • Eichner, K., Karel, M. (1972). Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions. Journal of Agricultural and Food Chemistry, 20(2): 218-223.
  • Fallico, B., Arena, E., Zappala, M. (2003). Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chemistry, 81(4): 569-573.
  • Farah, D. M. H., Zaibunnisa, A. H., Misnawi, J., Zainal, S. (2012). Effect of roasting process on the concentration of acrylamide and pyrizines in roasted cocoa beans from different origins. APCBEE Procedia, 4: 204-208.
  • Gökmen, V., Açar, Ö. Ç., Serpen, A., Morales, F. J. (2008). Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking. European Food Research and Technology, 226(5): 1031-1037.
  • Gunel, Z., Tontul, İ., Dincer, C., Topuz, A., Sahin-Nadeem, H. (2018). Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders. Food Additives & Contaminants: Part A, 35(12): 2332-2339.
  • Gunel, Z., Torun, M., Sahin‐Nadeem, H. (2020). Sugar, d‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air. Journal of Food Processing and Preservation, 44(4): e14371.
  • Jogihalli, P., Singh, L., Kumar, K., Sharanagat, V. S. (2017a). Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. LWT, 86: 456-464.
  • Jogihalli, P., Singh, L., Kumar, K., Sharanagat, V. S. (2017b). Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. LWT, 86: 456-464.
  • Kaur, M., Singh, N., Sodhi, N. S. (2005). Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering, 69(4): 511-517.
  • Ledl, F., Schleicher, E. (1990). New aspects of the Maillard reaction in foods and in the human body. Angewandte Chemie International Edition in English, 29(6): 565-594.
  • Małgorzata, W., Konrad, P. M., Zieliński, H. (2016). Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity. Food Chemistry, 196: 355-358.
  • Mogol, B. A., Gökmen, V. (2016). Thermal process contaminants: acrylamide, chloropropanols and furan. Current Opinion in Food Science, 7: 86-92.
  • Murkovic, M., Bornik, M. A. (2007). Formation of 5‐hydroxymethyl‐2‐furfural (HMF) and 5‐hydroxymethyl‐2‐furoic acid during roasting of coffee. Molecular Nutrition & Food Research, 51(4): 390-394.
  • Nicolotti, L., Cordero, C., Bicchi, C., Rubiolo, P., Sgorbini, B., Liberto, E. (2013). Volatile profiling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting. Food Chemistry, 138(2-3): 1723-1733.
  • Oğuz, A., Sayaslan, A. (2019). Antioxidant properties of roasted whole-grain, oilseed and nut snacks and effect of roasting process on these properties. Akademik Gıda, 17(2): 149-156.
  • Ölmez, H., Tuncay, F., Özcan, N., Demirel, S. (2008). A survey of acrylamide levels in foods from the Turkish market. Journal of Food Composition and Analysis, 21(7): 564-568.
  • Özbey, F. (2017). Effect of traditional processing steps on chemical and nutritional composition of leblebi. Acta Alimentaria, 46(3): 290-296.
  • Özdemir, M., Devres, O. (2000). Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering, 44(1): 31-38.
  • Park, H. S., Um, Y., Sim, S. J., Lee, S. Y., Woo, H. M. (2015). Transcriptomic analysis of Corynebacterium glutamicum in the response to the toxicity of furfural present in lignocellulosic hydrolysates. Process Biochemistry, 50(3): 347-356.
  • Pukkasorn, P., Ratphitagsanti, W., Haruthaitanasan, V. (2018). Effect of ultra‐superheated steam on aflatoxin reduction and roasted peanut properties. Journal of the Science of Food and Agriculture, 98(8): 2935-2941.
  • Rannou, C., Laroque, D., Renault, E., Prost, C., Sérot, T. (2016). Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Research International, 90: 154-176.
  • Raza, H., Zaaboul, F., Shoaib, M., Ashraf, W., Hussain, A., Zhang, L. (2019). Physicochemical and structural characterization of microwave-roasted chickpea. Journal of Global Innovations in Agricultural and Social Sciences, 7: 23-28.
  • Rufián-Henares, J. A., Delgado-Andrade, C., Morales, F. J. (2006). Application of a fast HPLC method for simultaneously determination of furanic compounds and glucosylisomaltol in breakfast cereals. Journal of AOAC International, 89(1): 161-165.
  • Sacchetti, G., Ioannone, F., De Gregorio, M., Di Mattia, C., Serafini, M., Mastrocola, D. (2016). Non enzymatic browning during cocoa roasting as affected by processing time and temperature. Journal of Food Engineering, 169: 44-52.
  • Sağlam, H., Seydim, A. C. (2017). Leblebi Üretiminde İkinci Kavurma Koşullarının Leblebi'nin Fizikokimyasal Özellikleri ve Duyusal Kalitesi Üzerine Etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 21(3): 279-292.
  • Simsek, S., Herken, E. N., Ovando‐Martinez, M. (2016). Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas. Journal of the Science of Food and Agriculture, 96(8): 2896-2905.
  • Şahin, H., Topuz, A., Pischetsrieder, M., Özdemir, F. (2009). Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. European Food Research and Technology, 230(1): 155-161.
  • Şenyuva, H. Z., Gökmen, V. (2005). Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting. Food Additives and Contaminants, 22(3): 214-220.
  • Zoller, O., Sager, F., Reinhard, H. (2007). Furan in food: headspace method and product survey. Food Additives and Contaminants, 24(sup1): 91-107.

FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ

Yıl 2022, Cilt 47, Sayı 2, 296 - 309, 25.02.2022
https://doi.org/10.15237/gida.GD21151

Öz

Bu çalışmanın amacı farklı kavurma yöntemleri (mikrodalga, mikrodalga-sıcak hava kombinasyonu, sıcak hava) ile kavrulan leblebi örneklerinde furan, furfural, 5-hidroksimetilfurfural (HMF) ve akrilamid gibi ısıl işlem kontaminantlarının oluşumunu incelemektir. Leblebi örneklerinin ısıl işlem kontaminantlarının yanı sıra esmerleşme indeksi (BI), ultraviyole absorbansı (UV-A) ve Hunter L, a ve b renk değerleri de belirlenmiştir. Farklı kavurma yöntemleri leblebi örneklerinin BI, UV-A ve renk değerleri üzerinde istatistiki açıdan önemli (p<0.01) etki gösterirken, artan kavurma sıcaklık ve süresiyle birlikte BI, UV-A ve Hunter a değerleri artış göstermiştir. Çalışmada en yüksek ısıl işlem kontaminantı oluşumu sıcak hava kavurma yönteminde belirlenirken, mikrodalga kavurma yöntemi tüm ısıl işlem kontaminantlarında en düşük sonuçları vermiştir. Örneklerin akrilamid içeriğinin, kavurma işlemi ile artış göstermediği ve tüm örneklerde tayin limiti (LOQ) değerinin altında kaldığı belirlenmiştir.

Kaynakça

  • Altaki, M. S., Santos, F. J., Galceran, M. T. (2011). Occurrence of furan in coffee from Spanish market: contribution of brewing and roasting. Food Chemistry, 126(4): 1527-1532.
  • Anese, M., Suman, M. (2013). Mitigation strategies of furan and 5-hydroxymethylfurfural in food. Food Research International, 51(1): 257-264.
  • Anonim (1995). [IARC] International Agency for Research on Cancer. Monographs on the evaluation of carcinogenic risks to humans. 63.393–407. France: IARC.
  • Benjakul, S., Lertittikul, W., Bauer, F. (2005). Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system. Food Chemistry, 93(2): 189-196.
  • Cengiz, M. F., Boyacı-Gündüz, C. P. (2013). Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples. Food and Chemical Toxicology, 60: 514-519.
  • Čepo, D. V., Mornar, A., Nigović, B., Kremer, D., Radanović, D., Dragojević, I. V. (2014). Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder. LWT-Food Science and Technology, 58(2): 578-586.
  • Cha, C. Y., Lee, K. G. (2020). Effect of roasting conditions on the formation and kinetics of furan in various nuts. Food Chemistry, 331: 127338.
  • Coşkuner, Y., Karababa, E. (2004). Leblebi: a roasted chickpea product as a traditional Turkish snack food. Food Reviews International, 20(3): 257-274.
  • Durmaz, G., Gökmen, V. (2010). Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment. Food Chemistry, 123(3): 912-916.
  • Eichner, K., Karel, M. (1972). Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions. Journal of Agricultural and Food Chemistry, 20(2): 218-223.
  • Fallico, B., Arena, E., Zappala, M. (2003). Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chemistry, 81(4): 569-573.
  • Farah, D. M. H., Zaibunnisa, A. H., Misnawi, J., Zainal, S. (2012). Effect of roasting process on the concentration of acrylamide and pyrizines in roasted cocoa beans from different origins. APCBEE Procedia, 4: 204-208.
  • Gökmen, V., Açar, Ö. Ç., Serpen, A., Morales, F. J. (2008). Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking. European Food Research and Technology, 226(5): 1031-1037.
  • Gunel, Z., Tontul, İ., Dincer, C., Topuz, A., Sahin-Nadeem, H. (2018). Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders. Food Additives & Contaminants: Part A, 35(12): 2332-2339.
  • Gunel, Z., Torun, M., Sahin‐Nadeem, H. (2020). Sugar, d‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air. Journal of Food Processing and Preservation, 44(4): e14371.
  • Jogihalli, P., Singh, L., Kumar, K., Sharanagat, V. S. (2017a). Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. LWT, 86: 456-464.
  • Jogihalli, P., Singh, L., Kumar, K., Sharanagat, V. S. (2017b). Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. LWT, 86: 456-464.
  • Kaur, M., Singh, N., Sodhi, N. S. (2005). Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering, 69(4): 511-517.
  • Ledl, F., Schleicher, E. (1990). New aspects of the Maillard reaction in foods and in the human body. Angewandte Chemie International Edition in English, 29(6): 565-594.
  • Małgorzata, W., Konrad, P. M., Zieliński, H. (2016). Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity. Food Chemistry, 196: 355-358.
  • Mogol, B. A., Gökmen, V. (2016). Thermal process contaminants: acrylamide, chloropropanols and furan. Current Opinion in Food Science, 7: 86-92.
  • Murkovic, M., Bornik, M. A. (2007). Formation of 5‐hydroxymethyl‐2‐furfural (HMF) and 5‐hydroxymethyl‐2‐furoic acid during roasting of coffee. Molecular Nutrition & Food Research, 51(4): 390-394.
  • Nicolotti, L., Cordero, C., Bicchi, C., Rubiolo, P., Sgorbini, B., Liberto, E. (2013). Volatile profiling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting. Food Chemistry, 138(2-3): 1723-1733.
  • Oğuz, A., Sayaslan, A. (2019). Antioxidant properties of roasted whole-grain, oilseed and nut snacks and effect of roasting process on these properties. Akademik Gıda, 17(2): 149-156.
  • Ölmez, H., Tuncay, F., Özcan, N., Demirel, S. (2008). A survey of acrylamide levels in foods from the Turkish market. Journal of Food Composition and Analysis, 21(7): 564-568.
  • Özbey, F. (2017). Effect of traditional processing steps on chemical and nutritional composition of leblebi. Acta Alimentaria, 46(3): 290-296.
  • Özdemir, M., Devres, O. (2000). Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering, 44(1): 31-38.
  • Park, H. S., Um, Y., Sim, S. J., Lee, S. Y., Woo, H. M. (2015). Transcriptomic analysis of Corynebacterium glutamicum in the response to the toxicity of furfural present in lignocellulosic hydrolysates. Process Biochemistry, 50(3): 347-356.
  • Pukkasorn, P., Ratphitagsanti, W., Haruthaitanasan, V. (2018). Effect of ultra‐superheated steam on aflatoxin reduction and roasted peanut properties. Journal of the Science of Food and Agriculture, 98(8): 2935-2941.
  • Rannou, C., Laroque, D., Renault, E., Prost, C., Sérot, T. (2016). Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Research International, 90: 154-176.
  • Raza, H., Zaaboul, F., Shoaib, M., Ashraf, W., Hussain, A., Zhang, L. (2019). Physicochemical and structural characterization of microwave-roasted chickpea. Journal of Global Innovations in Agricultural and Social Sciences, 7: 23-28.
  • Rufián-Henares, J. A., Delgado-Andrade, C., Morales, F. J. (2006). Application of a fast HPLC method for simultaneously determination of furanic compounds and glucosylisomaltol in breakfast cereals. Journal of AOAC International, 89(1): 161-165.
  • Sacchetti, G., Ioannone, F., De Gregorio, M., Di Mattia, C., Serafini, M., Mastrocola, D. (2016). Non enzymatic browning during cocoa roasting as affected by processing time and temperature. Journal of Food Engineering, 169: 44-52.
  • Sağlam, H., Seydim, A. C. (2017). Leblebi Üretiminde İkinci Kavurma Koşullarının Leblebi'nin Fizikokimyasal Özellikleri ve Duyusal Kalitesi Üzerine Etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 21(3): 279-292.
  • Simsek, S., Herken, E. N., Ovando‐Martinez, M. (2016). Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas. Journal of the Science of Food and Agriculture, 96(8): 2896-2905.
  • Şahin, H., Topuz, A., Pischetsrieder, M., Özdemir, F. (2009). Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. European Food Research and Technology, 230(1): 155-161.
  • Şenyuva, H. Z., Gökmen, V. (2005). Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting. Food Additives and Contaminants, 22(3): 214-220.
  • Zoller, O., Sager, F., Reinhard, H. (2007). Furan in food: headspace method and product survey. Food Additives and Contaminants, 24(sup1): 91-107.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimi ve Teknolojisi
Bölüm Makaleler
Yazarlar

Zehra GÜNEL> (Sorumlu Yazar)
KONYA FOOD AND AGRICULTURE UNIVERSITY
0000-0002-3431-7984
Türkiye

Yayımlanma Tarihi 25 Şubat 2022
Yayınlandığı Sayı Yıl 2022, Cilt 47, Sayı 2

Kaynak Göster

Bibtex @araştırma makalesi { gida1033079, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2022}, volume = {47}, number = {2}, pages = {296 - 309}, doi = {10.15237/gida.GD21151}, title = {FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ}, key = {cite}, author = {Günel, Zehra} }
APA Günel, Z. (2022). FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ . Gıda , 47 (2) , 296-309 . DOI: 10.15237/gida.GD21151
MLA Günel, Z. "FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ" . Gıda 47 (2022 ): 296-309 <https://dergipark.org.tr/tr/pub/gida/issue/68668/1033079>
Chicago Günel, Z. "FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ". Gıda 47 (2022 ): 296-309
RIS TY - JOUR T1 - FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ AU - ZehraGünel Y1 - 2022 PY - 2022 N1 - doi: 10.15237/gida.GD21151 DO - 10.15237/gida.GD21151 T2 - Gıda JF - Journal JO - JOR SP - 296 EP - 309 VL - 47 IS - 2 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD21151 UR - https://doi.org/10.15237/gida.GD21151 Y2 - 2022 ER -
EndNote %0 Gıda FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ %A Zehra Günel %T FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ %D 2022 %J Gıda %P 1300-3070-1309-6273 %V 47 %N 2 %R doi: 10.15237/gida.GD21151 %U 10.15237/gida.GD21151
ISNAD Günel, Zehra . "FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ". Gıda 47 / 2 (Şubat 2022): 296-309 . https://doi.org/10.15237/gida.GD21151
AMA Günel Z. FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ. GIDA. 2022; 47(2): 296-309.
Vancouver Günel Z. FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ. Gıda. 2022; 47(2): 296-309.
IEEE Z. Günel , "FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ", Gıda, c. 47, sayı. 2, ss. 296-309, Şub. 2022, doi:10.15237/gida.GD21151

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