Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).
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DOI: 10.1002/jsfa.8302
Abstract: BACKGROUND Roasting is one of the important unit operations in the cocoa-based industries in order to develop unique flavour in products. Cocoa beans were subjected to roasting at different temperatures and times using superheated steam.… read more here.
Keywords: amino; steam roasting; steam; superheated steam ... See more keywords
Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil
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DOI: 10.1007/s10068-017-0132-0
Abstract: AbstractPeanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and… read more here.
Keywords: steam roasting; effect superheated; superheated steam; oil ... See more keywords
Impact of Convectional and Superheated‐Steam Roasting on the Physicochemical and Microstructural Properties of Cocoa Butter Extracted from Cocoa Beans
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DOI: 10.1111/jfpp.13005
Abstract: Cocoa beans were subjected to roasting using convectional and superheated‐steam roasting methods. The influence of the roasting methods on the physicochemical properties (the content of free fatty acids, peroxide and p‐Anisidine, the fatty acid and… read more here.
Keywords: steam roasting; cocoa beans; roasted samples; superheated steam ... See more keywords