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Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
qualitative assessment hazelnut paste chopped kernels colorimeter panel test
2014/2/24
The influence of roasting temperature on the final quality of Piedmont hazelnut (cultivar Tonda Gentile delle Langhe) was evaluated. Sensory and colorimetric analyses were performed to define a qualit...
Changes of Antioxidant Capacity of Robusta Coffee during Roasting
coffee antioxidant capacity trigonelline chlorogenic acid
2014/3/10
The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee....
Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu
Colour roasting sattu sensory evaluation soybean texture
2008/11/1
Effect of roasting on important physical properties and sensory acceptability of soybean for making sattu formulations was studied at three temperature (180, 200 and 220°C) and time (45, 60 and 75 sec...
Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa
Soybean soaking roasting daddawa Bacillus subtilis fermentation
2008/11/1
Soy-daddawa was prepared by fermenting soaked dehulled and roasted dehulled soybeans by a starter culture of Bacillus subtilis SDA3 (isolated previously from traditional fermented soy-daddawa) for 72 ...