Cracking sounds emitted by coffee beans during the roasting process were recorded and analyzed to investigate the potential of using the sounds as the basis for an automated roast monitoring technique. Three parameters were found that could be exploited. Near the end of the roasting process, sounds known as "first crack" exhibit a higher acoustic amplitude than sounds emitted later, known as "s...

Coffee roasting affects the taste, color, and aroma of coffee. The Maillard reaction, a major reaction during the roasting process, produces melanoidin, which affects the overall antioxidant capacity and anti-inflammatory effects of coffee. In this experiment, coffee roasting was divided into four degrees: Light, Medium, City, and French. To examine the in vivo antioxidant and anti-inflammatory...

The use of infrared (IR) heating for improving the microbial safety and processing efficiency of dryroasted almonds was investigated. Almonds were roasted at 130, 140 and 150 C with three different methods: IR roasting, sequential infrared and hot air (SIRHA) roasting, and traditional hot air (HA) roasting. The heating rate and pasteurization efficacy of almonds under different roasting methods...

Noni leaves have been used for a variety of health benefits for thousands of years. Noni leaf tea, a commercial product made by a roasting process, is attracting more attention due to its potential health benefits. Flavonoids appear to be some of the predominant constituents in noni leaves. As flavonoids exist mostly in the forms of glycosides or polymers, degradation to corresponding metabolit...

Furan is a food processing contaminant which is formed as part of the coffee volatile aroma components generated during roasting. Furan is classified as a “possible human carcinogen” and recent risk evaluations have indicated that the exposure to furan in the diet is a human health concern. It has been reported that roasted coffee contains the highest furan levels when compared to other foods. ...

INTRODUCTION Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show antioxidant capacity as well. OBJECTIVE To employ post-column derivatisation by c...

Roasting nuts may alter their chemical composition leading to changes in their health benefits. However, the presence of testa may alleviate the negative effects of thermal treatments. Hence, this study aimed to explore the effects of roasting on kernel chemical quality and colour development of Canarium indicum and examine to what extent testa would protect kernels against damage from roasting...

Coffee is a popular beverage in society. Acrylamide is an undesirable substance that will metabolically activated to carcinogens.Acrylamide formation is found to occur during the browning process, which is called Maillard reaction. This is the reaction between sugars and asparagines at temperature above 120°C. The roasting temperature of coffee is at least 200°C, meaning that coffee surely cont...

Vanadium is distributed widely and scarcely (150 ppm) on the earth. Its major applications are in steelmaking, dye-production and catalyst-fabrication industries. With the ever-increasing demand for this metal, secondary resource-exploitation of such waste materials as spent catalysts is recommended. Many reactions are involved in vanadium-extraction from these resources. Since roasting in comp...

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven ...