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Journal articles on the topic 'Roasted seeds'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Smyth, D. A., C. Macku, O. E. Holloway, D. M. Deming, L. Slade, and H. Levine. "Evaluation of Analytical Methods for Optimizing Peanut Roasting for Snack Foods." Peanut Science 25, no. 2 (1998): 70–76. http://dx.doi.org/10.3146/i0095-3679-25-2-3.

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Abstract Roasting Arachis hypogaea L. seeds for snack foods requires control of roasting temperature and time to optimize eating quality. Extra large virginia and jumbo runner peanut seeds were oil roasted at different thermal input levels to examine relationships between roast color and other analytical measurements related to roast quality. A laboratory roaster and commercial lots of peanut seeds were used to simulate the commercial process. The concentration of volatiles such as pyrazines increased in roasted seeds with increased thermal energy. Descriptive sensory analyses on these same ro

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2

Kumar, Vishal, Dinesh Rajak, Raushan Kumar, Vikash Kumar, and Pratibha Devi Sharma. "Design and Development of Low-Cost Makhana Grading and Roasting Machine." International Journal of Food Engineering 10, no. 3 (2014): 357–66. http://dx.doi.org/10.1515/ijfe-2013-0056.

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Abstract The currently available technology of Makhana processing is not only indigenous and manual but also cumbersome and painstaking. The process involves handling of hot roasted seeds which require two to three laborers to process 8–9 kg of popped Makhana per day. With the view to mechanize the unit operation involved in Makhana processing, grading and roasting machine were designed and developed. Grader was developed based on engineering properties of Makhana while the roaster was designed based on preliminary experiments for Makhana, i.e. shell breaking force at different temperatures an

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3

K.E., Akande, Abubakar M.M., Adegbola T.A., Bogoro S.E., Doma U.D., and Fabiyi E.F. "NUTRIENT COMPOSITION AND USES OF BAMBARA GROUNDNUT (VIGNIA SUBSTERRANEA (L.) VERDCOURT)." Continental J. Food Science and Technology 3 (July 25, 2009): 8–13. https://doi.org/10.5281/zenodo.834659.

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Proximate and amino acid compositions of raw and roasted bambara groundnut seeds were determined. The dry matter values ranged from 95.24 - 96.36%; crude protein 20.05 - 22.54%; crude fat 7.15 - 8.31% and ash 3.40 - 3.48% for the raw and roasted seeds respectively. The crude fibre had values ranging from 4.88 to 5.48% and nitrogen free extract values ranged from 57.15 to 59.16% for the roasted and raw seeds respectively. Results on the amino acid profiles of raw and roasted bambara groundnut seeds showed that the concentrations of some amino acids like histidine, aspartic acid, proline, cystin

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4

Ee, Kah-Yaw, Li-Ying Khoo, Wen-Jie Ng, Fai-Chu Wong, and Tsun-Thai Chai. "Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds." Processes 7, no. 8 (2019): 534. http://dx.doi.org/10.3390/pr7080534.

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Butterfly pea (Clitoria ternatea L.) is a traditional medicinal and edible herb, whose health-promoting benefits have been attributed to its phenolic constituents. In this study, the effects of enzymatic hydrolysis on total phenolic content (TPC) and total flavonoid content (TFC), antioxidant (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)) and antibacterial activities of raw and roasted (200 °C, 10–20 min) butterfly pea seeds were investigated. Roasting reduced the yield of seed

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5

Dashlaniya, Dhruvit D., and Suneeta V. Pinto. "Selection of Pumpkin seed Pretreatment Techniques for Preparation of the Pumpkin Seed Incorporated Burfi." Journal of Scientific Research and Reports 31, no. 7 (2025): 1030–37. https://doi.org/10.9734/jsrr/2025/v31i73319.

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Burfi is an indigenous milk product made from khoa that is excellent in nutrition. Burfi contains various additives that boost its sensory appeal and customer acceptability. In this context, the nutritional value and health advantages of pumpkin seeds have been investigated for inclusion. Control burfi (C) was prepared without seed incorporation. Burfi (S1) was prepared by incorporating raw seeds. Four batches of burfi were prepared incorporated seeds pretreated with four methods viz. microwave roasted (S2), salt solution soaked and roasted (S3), dry salt roasted (S4) and ghee–coated roasted s

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6

Fikry, Mohammad, Yus Aniza Yusof, Alhussein M. Al-Awaadh, Russly Abdul Rahman, Nyuk Ling Chin, and Hasanah Mohd Ghazali. "Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions." Antioxidants 8, no. 7 (2019): 226. http://dx.doi.org/10.3390/antiox8070226.

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Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for d

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SA, Ali ALhaidrai. "Determination of Caffeine and Chlorogenic Acid (CGA) in the Methanolic Extracts Coffee (C. arabica. L) To seeds and peels (Unroasted and Roasted) Cultivars Grown in Yemen by High Performance Liquid Chromatography (HPLC)." Bioequivalence & Bioavailability International Journal 7, no. 1 (2023): 1–19. http://dx.doi.org/10.23880/beba-16000180.

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In this study methanolic extract of one plant namely Arabic coffee, were screened for the presence of analysis Constituents and tested for their of liquid chromatographic separation (HPLC). The quantitative HPLC analysis revealed the results showed presence of Caffeine, chlorogenic acid (CGA) is the concentration of the contents Seeds, peels (unroasted) samples is higher than their contents in the Seeds, and peels (roasted) samples. The highest concentration of Caffeine was 5,334 % in unroasted Arabica coffee peels (Udaini) in Ibb (Kafr) region, while the highest value of chlorogenic acid was

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8

Matthäus, Bertrand. "Quality Parameters for Cold Pressed Edible Argan Oils." Natural Product Communications 8, no. 1 (2013): 1934578X1300800. http://dx.doi.org/10.1177/1934578x1300800109.

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Argan oil belongs to the high-price vegetable oils on the market. Therefore, consumers have the right to purchase a high-quality product. The quality of edible vegetable oils is defined in food standards in which sensory quality is the most important feature. Additional parameters are defined to assess the identity of oils or to evaluate their oxidative state. The sensory quality of cold pressed argan oil is altered if the production has not been performed with reasonable care regarding raw material and extraction. Only oil from roasted seeds extracted by a screw-press had a sufficient sensory

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Hadi, Ismanurrahman, and Teguh Adiyas Putra. "ANTIOXIDANT ACTIVITY OF ROASTED KEDAWUNG SEED (Parkia timoriana) USING SCAVENGER FREE RADICAL DPPH METHOD." Medical Sains : Jurnal Ilmiah Kefarmasian 8, no. 4 (2023): 1655–60. http://dx.doi.org/10.37874/ms.v8i4.932.

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Kedawung seeds (Parkia timoriana) contain polyphenolics and flavonoids that can provide pharmacological activities, such as antioxidants. In several regions of Indonesia, kedawung seeds are preserved using the roasting method. This study aimed to analyze the effect of roasting on the content of phytochemical compounds and determine their antioxidant activity using the DPPH method. Roasted kedawung seeds were extracted using a maceration method in ethanol. Phytochemical screening was performed to qualitatively analyze the contents of several phytochemical compounds in the extract. The results s

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Yavagal, Puja C., G. K. Divyapriya, D. J. Veeresh, and Nousheen Nadaf. "Effect of Eating Stevia-coated Fennel Seeds on Salivary pH: A Randomized Controlled Trial." Journal of Indian Association of Public Health Dentistry 21, no. 3 (2023): 255–59. http://dx.doi.org/10.4103/jiaphd.jiaphd_69_23.

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Background: Sugar-coated fennel seeds may exhibit cariogenic challenge, hence substituting sugar with stevia may be beneficial. Aim: The aim of this study was to assess and compare the effect of eating stevia-coated fennel seeds, sucrose-coated fennel seeds, and roasted fennel seeds on salivary pH. Methodology: A randomized controlled, Latin square design trial involving 15 female research participants aged 20–23 years were allocated to three intervention groups. Assessment of salivary pH after eating stevia-coated fennel seeds (Group A), sucrose-coated fennel seeds (Group B), and roasted fenn

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Bondioli, Paolo, Liliana Folegatti, and Gabriella Morini. "The chemical composition of oyster nut (Telfairia pedata) seeds and oil." OCL 28 (2021): 1. http://dx.doi.org/10.1051/ocl/2020071.

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In this paper, the chemical composition of Telfairia pedata seeds and oil is discussed. This crop belongs to the family of Cucurbitaceae. Unroasted seeds and oil obtained from roasted seeds were collected during a study trip in Tanzania. Oil from unroasted seeds was extracted in the lab using hexane. The seeds contain approximately 60 (% m/m) of oil and 30 (% m/m) of protein, being the remaining amount represented by crude fiber, carbohydrates and mineral constituents. The protein fraction contains glutamic acid, arginine, aspartic acid and leucine as the most representative amino acids. The f

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Bondioli, Paolo, Liliana Folegatti, and Gabriella Morini. "The chemical composition of oyster nut (Telfairia pedata) seeds and oil." OCL 28 (2021): 1. http://dx.doi.org/10.1051/ocl/2020071.

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In this paper, the chemical composition of Telfairia pedata seeds and oil is discussed. This crop belongs to the family of Cucurbitaceae. Unroasted seeds and oil obtained from roasted seeds were collected during a study trip in Tanzania. Oil from unroasted seeds was extracted in the lab using hexane. The seeds contain approximately 60 (% m/m) of oil and 30 (% m/m) of protein, being the remaining amount represented by crude fiber, carbohydrates and mineral constituents. The protein fraction contains glutamic acid, arginine, aspartic acid and leucine as the most representative amino acids. The f

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13

John Olarenwaju Babalola, David Ademola Adesina, Opeyemi Olaitan Alabi, Mutiat Rofiat Adepoju, Yemisi Olaitan Bamisaiye, and Benjamin Rogba Awotunde. "Effect of processing method on proximate, minerals, phytochemcals and anti-nutrients present in Baobab seeds (Adansonia digitata)." GSC Advanced Research and Reviews 6, no. 3 (2021): 001–10. http://dx.doi.org/10.30574/gscarr.2021.6.3.0007.

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Baobab (Adansonia digitata) is a deciduous tree with many useful plants. The objective of this work was to determine the effect of processing methods on proximate, mineral composition, phytochemical and anti-nutrient of control, boiled, roasted and fermented samples of baobab seeds. The result showed that the protein content of the seeds of different process ranged from (32.87%) roasted to (32.13%) control sample. The fat content ranges from (30.97%) roasted to (29.77%) boiled seeds. The ash content ranges from (0.60%) boiled to (0.57%) fermented. The moisture content ranges from (9.03%) boile

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John, Olarenwaju Babalola, Ademola Adesina David, Olaitan Alabi Opeyemi, Rofiat Adepoju Mutiat, Olaitan Bamisaiye Yemisi, and Rogba Awotunde Benjamin. "Effect of processing method on proximate, minerals, phytochemcals and anti-nutrients present in Baobab seeds (Adansonia digitata)." GSC Advanced Research and Reviews 6, no. 3 (2021): 01–010. https://doi.org/10.5281/zenodo.4644011.

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Baobab (<em>Adansonia digitata</em>) is a deciduous tree with many useful plants. The objective of this work was to determine the effect of processing methods on proximate, mineral composition, phytochemical and anti-nutrient of control, boiled, roasted and fermented samples of baobab seeds. The result showed that the protein content of the seeds of different process ranged from (32.87%) roasted to (32.13%) control sample. The fat content ranges from (30.97%) roasted to (29.77%) boiled seeds. The ash content ranges from (0.60%) boiled to (0.57%) fermented. The moisture content ranges from (9.0

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15

Wang, Ying, Qin Chao Ma, Hao Nan Xu, Kun Feng, and Yan Tang. "ICP-AES Determination of Mineral Elements in Five Edible Seeds after Microwave Assisted Digestion." Advanced Materials Research 881-883 (January 2014): 827–30. http://dx.doi.org/10.4028/www.scientific.net/amr.881-883.827.

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The concentrations of 12 elements (Ca, P, K, Na, Mg, Fe, Se, Mn, Zn, Sn, Cu and Al) were determined in raw and roasted pumpkin seeds by ICP-AES following microwave-assisted acid digestion. The accuracy of the method determined by spiking experiments was very good (recoveries 95.48103.2%) and the limits of detection of elements of interest were from 0.1 up to 17.4μg g-1, the relative standard deviations were less than 3.52%. Compared with watermelon seeds, winter melon seeds, sunflower seeds and hanging melon seeds, the results showed the five kinds of roasted melon seeds are all rich in minera

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KOTTAPALLI, BALASUBRAHMANYAM, STEPHANIE P. V. NGUYEN, KELLY DAWSON, KAITLYN CASULLI, CATE KNOCKENHAUER, and DONALD W. SCHAFFNER. "Evaluating the Risk of Salmonellosis from Dry Roasted Sunflower Seeds." Journal of Food Protection 83, no. 1 (2019): 17–27. http://dx.doi.org/10.4315/0362-028x.jfp-19-171.

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ABSTRACT Outbreaks and recalls related to nuts and seeds in the United States have increased recently, and 80% of these recalls are due to Salmonella. The U.S. Food and Drug Administration's Food Safety Modernization Act requires food manufacturers to implement risk-based preventive controls based on scientific and technical evidence. Data are limited on the inactivation of Salmonella during processing of saltwater brined in-shell sunflower seeds. The goal of this research was to validate the adequacy of roasting in controlling Salmonella during the production of sunflower seeds and to assess

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17

Korkmaz, Ayşegül, and Mehmet Musa Özcan. "The effects of drying, roasting and germination processes on the macro and micro element quantities of pumpkin seeds." Journal of Agroalimentary Processes and Technologies 2025 (31), no. 1 (2025): 1–6. https://doi.org/10.59463/japt2025.1.1.

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In this study, the effects of drying, roasting and germination processes on the macro and microelement amounts of pumpkin seeds were investigated. While the P contents of raw pumpkin seeds vary between 5688.86 (control) and 9810.9 mg/kg (Microwave), the P contents of germinated pumpkin seeds were found to be between 845.92 (Oven) and 10134.20 mg/kg (Microwave). The K contents of raw pumpkin and germinated pumpkin seeds depending on the drying types were determined to be between 4039.59 (Microwave) and 5048.27 mg/kg (control) and 1239.56 (control) and 2131.92 mg/kg (microwave), respectively. Th

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18

Musah, M., J. T. Mathew, Y. Azeh, N. C. Nwakife, Z. Abdulhamid, and A. Mohammed. "Nutritional Assessment of Fermented and Roasted Tamarindus indica Seeds from Lapai, Nigeria." Journal of Agriculture and Food Sciences 20, no. 1 (2022): 45–59. http://dx.doi.org/10.4314/jafs.v20i1.5.

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This work studied the proximate, mineral and phytochemical content of fermented and roasted Tamarind (Tamarindus indica) seed nuts, using standard analytical methods. The seeds were divided into two; one portion was roasted at temperature 85 - 100 oC for 15 mins while the second portion was fermented for 48 hours in the presence of yeast. The proximate analysis of the roasted and fermented samples revealed the values of moisture, ash, crude lipid, Crude protein, crude fibre, carbohydrate and calorific values of the fermented sample were 10.70±0.21 %, 3.06±0.71 %, 2.30±0.19 %, 19.25±0.16 %, 5.7

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Kittibunchakul, Suwapat, Varongsiri Kemsawasd, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, and Uthaiwan Suttisansanee. "The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds." Foods 12, no. 22 (2023): 4178. http://dx.doi.org/10.3390/foods12224178.

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Roasted sacha inchi seeds are now commercialized as a health food product, but the influence of roasting methods on their proclaimed health effects has yet to be explored. This study investigated the total phenolic contents (TPCs), antioxidant potential, and inhibitory activities of raw and roasted sacha inchi seeds in vitro. Individual phenolics in raw seeds were also identified in an attempt to explain the bioactivities of the seeds. The results suggested that roasting in a cooking pan, vacuum oven, and tray dryer had distinct impact on TPC in sacha inchi seeds, and thus differentially alter

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Ejoh, Nonso, and C. G. Onyeulo. "Roasting's Effects on Proximate and Amino Acid Content of Maize." Indonesian Journal of Agricultural Research 5, no. 01 (2022): 1–10. http://dx.doi.org/10.32734/injar.v5i01.6580.

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The main objective of this research is to compare the amino acid and proximate compositions of raw and roasted maize samples. Complete randomized experimental design with triplicates replications was applied. From the analysis, we were able to obtain the following values: total carbohydrates (78.28-79.85 percent), crude protein (7.32-7.05 percent), crude fat (2.70-2.20 percent), crude fiber (2.40-2.10 percent) and ash (2.10-2.50 percent) for both raw and roasted maize seeds. Prolonged exposure to the heat from roasting altered the amino acid content as obtained from the result. The concentrati

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Aktaş, Nesimi, Kamil Emre Gerçekaslan, and Türkan Uzlaşır. "The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil." OCL 25, no. 3 (2018): A301. http://dx.doi.org/10.1051/ocl/2018025.

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In this study, the pumpkin seed oils used were obtained from roasted and unroasted seeds of the two varieties called “Nevşehir Çerçevelisi” and “Ürgüp Sivrisi”, belonging to the species Cucurbita pepo. Oil extraction, from seeds subjected to three different pretreatments (unsalted, dry salted and wet salted) before roasting and sun-dried unroasted seeds, was carried out by means of a screw press. Pumpkin seed oils were analyzed for quality and antioxidant characteristics. The p-anisidine, peroxide and TBARS (thiobarbutiric acid reactive substances) values of oils obtained from sun-dried unroas

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Manju and Dobhal Neetu. "Nutritional composition of Raw and Roasted Garden Cress Seed (Lepidium sativum L.) Flour." International Journal of Current Science Research and Review 05, no. 01 (2022): 140–46. https://doi.org/10.47191/ijcsrr/V5-i1-16.

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Abstract : <strong>Background:</strong> Garden cress is one of the traditional medicinal plants packed with nutrients. In India, garden cress seeds are consumed either raw or in processed forms. The different processes employed such as roasting may provide palatability, acceptable colour, and texture and raise the nutritional composition. <strong>Methods:</strong> The present study was conducted to assess the nutritional composition of raw and roasted garden cress seed flour. Raw garden cress seed flour was developed by drying the seeds in oven at 600C for 45 minutes, followed by gri

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Villasenor, Irene M., Clara Y. Lim-Sylianco, and Fabian Dayrit. "Mutagens from roasted seeds of Moringa oleifera." Mutation Research/Genetic Toxicology 224, no. 2 (1989): 209–12. http://dx.doi.org/10.1016/0165-1218(89)90157-2.

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Agiriga, Anna Ngozi, Maduebibisi Ofo Iwe, and Olusegun A. Olaoye. "Pasting and Functional Properties of Monodora Myristica (Gaertn.) Seed Flour as Affected by Thermal Processing." European Journal of Agriculture and Food Sciences 4, no. 4 (2022): 19–24. http://dx.doi.org/10.24018/ejfood.2022.4.4.519.

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Monodora myristica (Gaertn.) Dunal is a valuable but underused tropical tree of the Annonaceae or custard apple family. Monodora myristica seeds were dehulled, thermally processed by roasting (10, 20, 30min) and boiling (10, 20, 30min), milled into flour and defatted. Raw (control) Monodora myristica seeds were dehulled, milled into flour, and defatted without any thermal processing. The effects of thermal processing on the functional and pasting properties of flour samples were investigated. Thermal processing had no significant (P ≥ 0.05) effect on the water absorption capacity and swelling

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R, Arivuchudar, and Nazni P. "Nutritional Composition, Textural and Sensory Properties of Ocimum Basilicum L. Seeds Incorporated Steamed Rice Cake." Current Research in Nutrition and Food Science Journal 8, no. 3 (2020): 1046–55. http://dx.doi.org/10.12944/crnfsj.8.3.31.

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The incidence of obesity and prediabetes is high, especially in the southern Indian states, Kerala and Tamilnadu, which will pave its way for other chronic metabolic diseases. The steamed rice cake or Idli, the staple diet, of South Indian population is high in glycaemic index. Despite, the diabetics from middle and high income population consume Idli for at least twice a day, for many ages. Hence, in this study, the notion of incorporating Ocimum basilicum seeds, has been considered, to ascertain if this can add value to the staple diet of major populace i.e Idli or steamed rice cake. The raw

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Mariani, Ria, Isye Martiani, Noviyanti Noviyanti, and Fitni Avini. "Effect of Roasting Kewer (Cassia occidentalis Linn.) Seed Extraction Method on Antioxidant Activity and Content of Active Compounds." Jurnal Farmasi & Sains Indonesia 7, no. 2 (2024): 92–99. https://doi.org/10.52216/jfsi.vol7no2p92-99.

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Cassia occidentalis Linn. or kewer is a plant that is commonly found in tropical and subtropical climates. Cassia occidentalis seed extract is safe for consumption after roasting the seeds and extracting them using a water solvent. Drink from the roasted seeds of this plant is known as Negro coffee or Senna coffee. In Indonesia, including the Garut area, there are communities who usually consume boiled Cassia occidentalis seeds that have been roasted as a refreshing drink. It calls kewer tea. Cassia occidentalis seeds contain phenolic compounds. Phenol compounds are one of the secondary metabo

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LY, JOHANIS, OSFAR SJOFJAN, IRFAN H. DJUNAIDI, and SUYADI SUYADI. "Effect of processing methods on nutrient and tannin content of tamarind seeds." Tropical Drylands 1, no. 2 (2017): 78–82. http://dx.doi.org/10.13057/tropdrylands/t010203.

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Ly J, Sjofjan O, Djunaidi IH, Suyadi.2017. Effect of processing methods on nutrient and tannin content of tamarind seeds. Trop Drylands 1: 78-82.The study aimed at evaluating the nutrient content and effect of physical processing methods on nutrient and tannin content of Indonesia’s tamarind seeds. There were four treatments allotted in this experiment following a completely randomized design: sun-dried seeds (T0), dry fried/roasted seeds (T1), moistening12 hours (T2) and 24 hours (T3) ground dry fried/roasted tamarind seeds kernel. Dry frying increased significantly (P<0.05) CP, EAA, and N

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Weissburg, Jacy R., Suzanne D. Johanningsmeier, and Lisa L. Dean. "Volatile Compound Profiles of Raw and Roasted Peanut Seeds of the Runner and Virginia Market-types." Journal of Food Research 12, no. 3 (2023): 47. http://dx.doi.org/10.5539/jfr.v12n3p47.

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The unique flavor of peanuts that develops during roasting is the primary driving force for the consumption of peanut products. Although rarely consumed raw, the raw state of the peanut contains the precursors involved in the transformations that lead to the distinct flavor development in roasted peanuts. Volatile compounds extracted from the headspace above raw and roasted peanut samples of the runner and virginia market types by solid phase microextraction were characterized using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. The roasting treatment and pea

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Claudette Bakisu Muala, Wiyeh, Tonfack Djikeng Fabrice, Noumo Ngangmou Thierry, and Ngangoum Eric Serge. "Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds." Journal of Food Quality 2023 (December 27, 2023): 1–9. http://dx.doi.org/10.1155/2023/2175685.

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Afrostyrax lepidophyllus seed is a nontimber forest product which has a strongly ferocious smell of garlic or onion. It is widely used in central and west Africa in traditional medicine and as spices. The seeds used as spices are generally roasted in order to improve their flavor or aroma. However, roasting conditions vary and also affect the quality of the final product. In order to define the best roasting conditions, A. lepidophyllus seeds were roasted using microwave (200, 300, and 450 W for 10 min), oven (10 and 20 min at 180°C), and pot (5, 10 and 15 min) and blended into flour. The prox

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Takeda, Youko, Hiroshi Hashimoto, Hidenari Imai, Hiroshi Aoyama, Akihiro Ise, and Nobuteru Ishizuka. "Odor-Active Components in Ground Roasted Sesame Seeds." Nippon Shokuhin Kagaku Kogaku Kaishi 55, no. 8 (2008): 383–88. http://dx.doi.org/10.3136/nskkk.55.383.

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SOLOMON, W. K. "HYDRATION KINETICS OF ROASTED LUPIN (LUPINUS ALBUS) SEEDS." Journal of Food Processing and Preservation 33 (August 2009): 214–25. http://dx.doi.org/10.1111/j.1745-4549.2008.00294.x.

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Kozłowska, Mariola, Małgorzata Ziarno, Katarzyna Zawada, et al. "Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram." Foods 14, no. 2 (2025): 172. https://doi.org/10.3390/foods14020172.

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Consumers include pumpkin seeds in their diet as a snack in raw form or minimally processed by roasting. This process enables the seeds to develop a characteristic aroma and color. Herbs and spices are also distinguished by a pleasant and delicate aroma. Among them, marjoram is particularly suited to drying, retaining its flavor better than other dried herbs. Marjoram can be used to impart flavor and aroma to food products and extend their shelf life because it can prevent lipid autoxidation. In this study, pumpkin seeds (Cucurbita pepo) were roasted with and without dried marjoram at 110 and

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Álvarez, Marina Labella, Teresa De Aramburu Mera, Krasimira Baynova, Borja Bartolomé Zavala, and Manuel Prados Castaño. "Anaphylaxis due to roasted sunflower seeds with tolerance to raw sunflower seeds." Annals of Allergy, Asthma & Immunology 120, no. 3 (2018): 330–31. http://dx.doi.org/10.1016/j.anai.2017.12.008.

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Adesina, Adeolu Jonathan, and Emmanuel Ilesanmi Adeyeye. "Comparative Evaluation of the Levels of Minerals and Mineral Safety Index of Raw, Roasted and Cooked Treculia Africana Seed Flours." Journal of Food Science and Technology Nepal 9 (April 8, 2016): 39–47. http://dx.doi.org/10.3126/jfstn.v9i0.13459.

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The raw, cooked and roasted seed parts of Treculia africana commonly called “afon” in Yoruba and “ukwa” in Ibo languages were investigated for the mineral composition using standard methods. Calculations of Ca/P, Na/K, [K/(Ca+Mg)], Ca/Mg ratios and mineral safety index were also carried out. In the mineral composition, raw samples were best in Na and K; roasted samples were highest in Ca and Mg; cooked samples were highest in Zn, Fe, Mn and P; in all the samples, Ca/P was generally lower than the 0.5 recommended for favourable absorption of calcium in the intestine for bone formation; the samp

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Radhna Gupta, Vaishnav. "Effect of Processing Treatments on Functional Properties of Garden Cress (Lepidium sativum L.) Seeds." International Journal of Current Microbiology and Applied Sciences 10, no. 10 (2021): 429–38. http://dx.doi.org/10.20546/ijcmas.2021.1010.051.

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Lepidium sativum L. commonly known as garden cress, is a member of the Brassicaceae family. Garden cress is multipurpose plant that has been reported in various ayurvedic texts for its therapeutic and functional properties. Garden cress is one of traditional medicinal plant loaded with nutrients. In the present study, garden cress seeds were quantitatively analyzed as whole, roasted, popped and germinated forms, for selected functional properties viz. total phenols, condensed tannin content and Insoluble dietary fibre profile. The results revealed that different processing treatments improved

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Bocanegra Morales, Nelsy, and Paula Galeano Garcia. "Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity." Foods 12, no. 18 (2023): 3405. http://dx.doi.org/10.3390/foods12183405.

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This study aimed to optimize the roasting conditions for sacha inchi (Plukenetia volubilis L.) seeds using the central composite design (CCD) of the response surface methodology (RSM). The antioxidant activity and oxidation indicators (peroxide and TBA values) were assessed, along with the impact of roasting on the fatty acid profile and chemical characterization of the seeds using gas chromatography. The results demonstrated that roasting partially increased the indicators of lipid oxidation in the oil extracted from roasted seeds, as well as the antioxidant activity of the seeds. The optimal

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Sławińska, Natalia, Jerzy Żuchowski, Anna Stochmal, and Beata Olas. "Anti-Platelet Activity of Sea Buckthorn Seeds and Its Relationship with Thermal Processing." Foods 13, no. 15 (2024): 2400. http://dx.doi.org/10.3390/foods13152400.

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Sea buckthorn (Hippophae rhamnoides L.) is a tree or shrub with small, orange berries. Sea buckthorn seeds have shown many properties beneficial to human health, including antioxidant, anti-hypertensive, anti-hyperlipidemic, and retinoprotective activities. Seeds, as a component of food, are often exposed to high temperatures, which can increase or decrease their biological activity. In our previous study, we showed that both raw and roasted sea buckthorn seeds had significant antioxidant activity, which was measured in human plasma in vitro. In this paper, we evaluated the effect of extracts

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Sławińska, Natalia, Jerzy Żuchowski, Anna Stochmal, and Beata Olas. "Extract from Sea Buckthorn Seeds—A Phytochemical, Antioxidant, and Hemostasis Study; Effect of Thermal Processing on Its Chemical Content and Biological Activity In Vitro." Nutrients 15, no. 3 (2023): 686. http://dx.doi.org/10.3390/nu15030686.

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Sea buckthorn (Hippophae rhamnoides L.) is a small tree, valued for its medicinal properties throughout the ages. Sea buckthorn berries and leaves are a known source of phytochemicals and have been used in the treatment of inflammation, oedema, hypertension, ulcers, and wounds in folk medicine. Sea buckthorn seeds are natural dietary sources of various bioactive compounds as well, but the number of studies on their content and biological properties is still insufficient. For the first time, we examined the phytochemical content and biological activity of sea buckthorn seeds in vitro. We have s

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Chotimarkorn, C., and T. Punvichai. "Impact of roasting temperature on the shelf life and antioxidant properties of cold-pressed sacha inchi oil during storage: a practical approach in Thailand." Food Research 9, no. 2 (2025): 172–83. https://doi.org/10.26656/fr.2017.9(2).122.

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Cold-pressed sacha inchi oil, obtained from the seeds of the Plukenetia volubilis plant, is recognized for its high nutritional value and potential health benefits. However, the effects of various processing techniques on the oil's quality and shelf life warrant further investigation. This study primarily aimed to explore the impact of roasting temperature on the shelf life and antioxidant properties of cold-pressed sacha inchi oil during a 6-month storage period, with samples analyzed monthly. Oil samples were prepared from unroasted seeds and seeds roasted at 60°C and 80°C. The physicochemic

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Alshwyeh, Hussah Abdullah, Sahar Khamees Aldosary, Muna Abdulsalam Ilowefah, et al. "Biological Potentials and Phytochemical Constituents of Raw and Roasted Nigella arvensis and Nigella sativa." Molecules 27, no. 2 (2022): 550. http://dx.doi.org/10.3390/molecules27020550.

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Nigella species are widely used to cure various ailments. Their health benefits, particularly from the seed oils, could be attributed to the presence of a variety of bioactive components. Roasting is a critical process that has historically been used to facilitate oil extraction and enhance flavor; it may also alter the chemical composition and biological properties of the Nigella seed. The aim of this study was to investigate the effect of the roasting process on the composition of the bioactive components and the biological activities of Nigella arvensis and Nigella sativa seed extracts. Our

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Al Juhaimi, Fahad, Zehra Beyza Atasoy, Nurhan Uslu, Mehmet Musa Özcan, Isam A. Mohamed Ahmed, and Noman Walayat. "The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds." Foods 14, no. 5 (2025): 732. https://doi.org/10.3390/foods14050732.

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In this study, the effect of oven and microwave roasting at different times on oil content, total phenol, flavonoid, fatty acids, phenolic components and mineral contents of purslane seeds was investigated. The total phenolic quantities of the purslane seeds roasted in the oven and microwave were characterized to be between 252.0 ± 1.80 (180 °C/5 min in the oven) and 256.6 ± 3.51 (10 min in the oven), and between 216.3 ± 0.28 (720 W/15 min in the microwave) and 203.7 ± 1.93 GAE/100 g (30 min in the microwave), respectively. The highest total flavonoid (613.8 ± 4.36 mg QE/100 g) was detected in

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Köçeroğlu, Deniz, Tahir Yücel, Emre Bakkalbaşı, and İsa Cavidoğlu. "Karpuz Çekirdeklerinin Bazı Kimyasal Özellikleri ve Kavurma İşleminin Karpuz Çekirdeği Yağının Oksidasyonu Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (2020): 1341–47. http://dx.doi.org/10.24925/turjaf.v8i6.1341-1347.3367.

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Turkey is among the world’s leading countries in terms of production and consumption of dried fruits and nuts and several dried fruit and nut products are used as snack foods in Turkey. Watermeloon seed is one of these snack foods. In this study, some chemical compounds of watermelon seeds, consumed as a snack, supplied from Mardin, Diyarbakır and Batman were determined. In addition, the effects of different roasting temperatures (140, 160 and 180°C) during 60 min on the oxidative stability of watermelon oil were investigated in watermelon seeds obtained from Batman. It was determined that the

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Choi, C. R., and K. T. Hwang. "Detection of hydrocarbons in irradiated and roasted sesame seeds." Journal of the American Oil Chemists' Society 74, no. 4 (1997): 469–72. http://dx.doi.org/10.1007/s11746-997-0108-y.

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Dumitru, Mihaela Gabriela, and Anca Ganescu. "Obtaining Natural Biopolymers Films of Quercus robur L and Roasted Seeds of Vitis vinifera Grapes." Materiale Plastice 54, no. 2 (2017): 316–20. http://dx.doi.org/10.37358/mp.17.2.4842.

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The objective of this study was to analyse the role of package obtained from a natural biopolymer of Quercurs robur L incorporating natural antioxidant compounds found in roasted seeds of grapes to lipid oxidation of butter during storage. Also were determined the properties of film: solubility in water, determination of antioxidant activity and water sorption activity. Were formed two sets of butter samples packed in paper respectively in a biopolymer mixed with antioxidant. Samples were stored at a temperature of +6�C for a period of fourty days. Frequently was determined the peroxide index.

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Chansuvarn, Woravith, and Sirirat Panich. "Nutritional and sensory properties of plant-based milk produced from Sacha inchi seeds (Plukenetia volubilis L.)." Food Science and Applied Biotechnology 7, no. 1 (2024): 14. http://dx.doi.org/10.30721/fsab2024.v7.i1.303.

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This work evaluated the nutritional properties as well as sensory properties of the milk produced from roasted seeds and defatted rods, a by-product of the process of cold press oil extraction of Sacha inchi. The protein content of the raw seed decreased to 55.34%. Fat and calorie contents of the defatted nut milk were less than for roasted nut milk. However, the protein and sodium quantity in both fat and non-fat nut milk were found to be at similar levels of approximately 4% per serving size. Nevertheless, Thai FDA has restricted the quantity of defatted rods in food supplements to only 1.5

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Fabrice, Zoro A., Oulai D. P. patricia, Kouassi K. Appolinaire, and Toure Abdoulaye. "Determination of Nutritional and Antioxidant Properties of Dialium guineense Willd Seeds." Journal of Agricultural Science 17, no. 7 (2025): 51. https://doi.org/10.5539/jas.v17n7p51.

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Dialium guineense is a fruit species whose pulp is very appreciated by the Ivorian population. Seed of the fruit is almost unitized. Hence the objective of this study was to evaluate the nutritional and antioxidant properties of Dialium guineense seeds with a view to their valorization in the food and dietetic field. Seeds were soaked in water then dried at 60 &deg;C for 24 hours. They were split into two batches, one batch was roasted at 150&deg;C for 15 min then crushed. Flours obtained were used to determine the nutritional and antioxidant properties. Results of the nutritional prop

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Wibowo, J. W., A. Munandar, O. Mahendra, J. V. Josary, D. I. S. Ningrum, and B. Sejati. "A review of a smart coffee roaster: electronics, design, and artificial intelligence." IOP Conference Series: Earth and Environmental Science 1116, no. 1 (2022): 012011. http://dx.doi.org/10.1088/1755-1315/1116/1/012011.

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Abstract Coffee is one of the most common and favorite beverages that many people have been consuming around the world. A smart coffee roaster uses a smart sensor and controller to operate the roaster and to get the best consistency and also accuracy of the resulting roasted coffee. The current paper discusses the electricity, design, and Artificial Intelligence (AI) needed to make the best version of a smart coffee roaster. The electronic system consists of a sensor, controller, and actuator. Sound and temperature sensors are the ones that are used within the device; meanwhile, the most commo

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Ahmed, E. M. "Lectin Quantitation in Peanut and Soybean Seeds1." Peanut Science 13, no. 1 (1986): 4–7. http://dx.doi.org/10.3146/i0095-3679-13-1-2.

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Abstract A method was developed to determine amounts of lectin in peanut and soybean seeds. Both types of seeds contained active lectins in amounts ranging from 144.7 to 112.2 μg/g defatted meal for peanut and soybean seed, respectively. Lectins were inactivated by heat; moist heat was more effective than dry heat. Roasted peanuts seeds (177 C for 30 min) and boiled peanuts (5% saline solution for 1 hr) were devoid of active lectin.

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Mansouri, Farid, Aymane Allay, Abdessamad Ben Moumen, et al. "Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil." Journal of Food Processing and Preservation 2023 (March 29, 2023): 1–16. http://dx.doi.org/10.1155/2023/8261279.

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Roasting is widely applied in oil processing to improve the extraction yield and desired sensory characteristics. The current study is aimed at optimizing roasting conditions (time and temperature) of hemp (Cannabis sativa L.) seeds prior to seed pressing to improve the oil yield and antioxidant capacity, using response surface methodology based on central composite design (CCD). Hemp seeds were roasted at five temperatures (132, 140, 160, 180, and 188°C) and for five duration times (9, 15, 30, 45, and 51 min). Mathematical models have shown that roasting conditions significantly affected resp

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Akhideno, L. O., R. O. Ogboru, and N. Clement. "Pre-Treatment Effects on the Germination of Dacryodes klianeana (Pierre) H.J.Lam., Seed Kernel." Greener Journal of Agricultural Sciences 9, no. 1 (2019): 110–12. https://doi.org/10.15580/GJAS.2019.1.012119023.

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<strong>This study examined the pre-treatment effects on the germination of<em>Dacryodes klaineana</em>. The study was conducted in the nursery of Moist Forestry Research, Station, Okhuesan-Ubiaja, Edo State. The seed kernels were subjected to four (4) different pre-treatment methods and a control with each treatment replicated five times. However, 16 weeks after planting, seeds roasted in fire for 5 minutes had the highest germination percentage of 86% followed by those soaked with H<sub>2</sub>S0<sub>4</sub>(60%) and scarification (50%) by filling respectively. <em>Dacryodes klaine

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