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 AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT（2018）
Abstract
This study aims to investigate the effects of microwave, combined microwave/hot air treatment and hot air-only roasting on the formation of heat-induced contaminants of carob powders. Moisture content, water activity and pH values of the product decreased with the increasing roasting time and microwave power, while browning index (BI) and ultraviolet absorbance (UV-A) values were increased. While L and b values of carob powders decreased with increasing the roasting time and microwave power, a and E values were increased. Varying roasting conditions also significantly affected the content of Maillard reaction products (MRPs): 5-hydroxymethylfurfural (HMF) (0.69-28.32 mg/kg dry matter), furfural (More
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Key words
Carob powder,roasting,furfural,furan,acrylamide
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