Research Article
BibTex RIS Cite

FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ

Year 2022, Volume: 47 Issue: 2, 296 - 309, 25.02.2022

Zehra Günel

https://doi.org/10.15237/gida.GD21151

Abstract

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.

Keywords

Leblebi kavurma furan furfural akrilamid HMF

References

  • 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.

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

Year 2022, Volume: 47 Issue: 2, 296 - 309, 25.02.2022

Zehra Günel

https://doi.org/10.15237/gida.GD21151

Abstract

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.

Keywords

Roasted chickpea roasting furan furfural acrylamide HMF

References

  • 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.
There are 38 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Zehra Günel 0000-0002-3431-7984

Publication Date February 25, 2022
Published in Issue Year 2022 Volume: 47 Issue: 2

Cite

APA Günel, Z. (2022). FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ. Gıda, 47(2), 296-309. https://doi.org/10.15237/gida.GD21151
AMA Günel Z. FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ. The Journal of Food. February 2022;47(2):296-309. doi:10.15237/gida.GD21151
Chicago Günel, Zehra. “FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ”. Gıda 47, no. 2 (February 2022): 296-309. https://doi.org/10.15237/gida.GD21151.
EndNote Günel Z (February 1, 2022) FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ. Gıda 47 2 296–309.
IEEE Z. Günel, “FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ”, The Journal of Food, vol. 47, no. 2, pp. 296–309, 2022, doi: 10.15237/gida.GD21151.
ISNAD Günel, Zehra. “FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ”. Gıda 47/2 (February 2022), 296-309. https://doi.org/10.15237/gida.GD21151.
JAMA Günel Z. FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ. The Journal of Food. 2022;47:296–309.
MLA Günel, Zehra. “FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ”. Gıda, vol. 47, no. 2, 2022, pp. 296-09, doi:10.15237/gida.GD21151.
Vancouver Günel Z. FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ. The Journal of Food. 2022;47(2):296-309.
 Download Cover Image

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/