Academic literature on the topic 'Roasted sunflower seeds'

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 the resulting risk. Four Salmonella strains were inoculated onto sunflower seeds and processed to simulate commercial manufacturing. Seeds were tumbled and roasted at 225°F (107.2°C) and 275°F (135°C) for roasting times from 5 to 45 min. Regression models for Salmonella inactivation and water activity change were developed. The inactivation model predicted a 5-log reduction in Salmonella when sunflower seeds were roasted at 135°C for 19.2 min, with a corresponding water activity of ∼0.61. Roasted sunflower seeds are typically not saleable at water activities >0.6 due to quality issues. Saleable water activities (0.03 to 0.04) were only achieved when the sunflower seeds were roasted for 45 min at 135°C, which resulted in a >7-log reduction in Salmonella. A quantitative microbial risk assessment based on literature values, expert opinion, and the above-mentioned models was used to predict risk of salmonellosis from sunflower seeds. The quantitative microbial risk assessment model predicted an arithmetic mean probability of illness of 1.45E−07 per 28-g serving based on roasting at 135°C for 20 min and an arithmetic mean probability of illness of 5.46E−10 per serving based on roasting at 135°C for >45 min (i.e., saleable product process parameters). This study demonstrates that sunflower seeds roasted to saleable parameters should not represent a public health risk from potential presence of Salmonella.

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 mineral elements.

The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time.

Sunflower oil is one of the most known edible vegetable oil in the world. Although there are few studies on the presence of aflatoxin in sunflower seeds there are no studies on aflatoxin transfer to sunflower oil. In this study, not only was it demonstrated that there could be a toxin transfer from aflatoxin-contaminated raw materials to the oil, but it was also investigated how the extraction methods used for oil extraction from oilseeds affect the amount of aflatoxin transferred to the oil. Sunflower seeds, which are aflatoxin free were spiked 5 and 10 µg/kg and oil extraction was performed. It was found the transfer of aflatoxin to the oil was statistically significant in terms of the methods and amounts of inoculation (p<0.05). The amount of total aflatoxin retained in the oil obtained from the sunflower seeds spiked with 5 µg/kg and 10 µg/kg of aflatoxins were respectively, 2.76 (55.2%) and 5.77 (57.7%) µg/kg in the cold press, 1.87 (37.4%) and 4.69 (46.9%) µg/kg in the press from roasted seeds, 0.91 (18.2%) and 1.96 (19.6%) µg/kg in the solvent (hexane) extraction. It was found that the best method is solvent (hexane) extraction for transfers the lowest aflatoxin to the oils.

Background: The sunflower seeds which are popular in Syria and Mediterranean countries as a roasted or salted snack, supply a large number of nutritious components including protein and minerals. A pot experiment was conducted to determine the impact of indigenous Arbuscular Mycorrhizal Fungi (AMF) on phosphorus (P), nitrogen (N), and protein content in seeds of confection-type hybrid sunflower (Helianthus annuus L.). The indigenous AMF including Glomus intraradices, Glomus mosseae, and Glomus viscosum, were isolated from an agricultural field in Syria. The most abundant species (G. viscosum) was multiplied in monospecific culture. Method: Sunflower plants were inoculated with the mixture of three AMF species or with G. viscosum. The plants were harvested at full physiological maturity stage. Total N was determined using the Kjeldhal method and the detection of phosphorus was based on the colorimetric method. The rate of AMF-root colonization was determined microscopically by the gridline intersect method. Result: Seeds N and P content were enhanced by the inoculation of sunflower with single and mixture of AMF compared with non-AM plants. Higher content of N and P was observed in AMF mixture inoculation compared to individual inoculation with G. viscosum. The maximum protein concentration was found in the treatment of mixture AMF followed by individual inoculation with G. viscosum. The results indicated that mixed species of AMF were more species, and could be considered as a good inoculum for improving the seeds quality of sunflower grown under sustainable agriculture conditions.

Abstract Chinese aromatic sunflower seeds (ASS) are a traditional snack food of China. During the production process, raw sunflower seeds were boiled by adding several traditional Chinese spices and then roasted to dryness, which lead to the formation of typical aroma, taste and healthful properties of ASS. In this study, volatile compounds from ASS were isolated by static headspace (HS) as well as simultaneous distillation and extraction (SDE) and determined with gas chromatography-mass spectrometry. The results show that the boiling process is necessary to obtain the typical aroma of ASS. A total of 82 compounds were identified, with phenols being the most abundant followed by spice components such as E-anethole and so on. Additionally, an SDE-GC/FID method was established to analyze the quantities of five main volatile compounds with eugenol being the most (16.06–29.30 µg/g). The levels of these five compounds could be used to adjust parameters during production and processing.

CSpreadable creams are solid-oil suspensions, a mix of fats represents the oil phase, the dispersed phase consisting usually of sugar, cocoa powder, milled and roasted nuts, dried milk and whey. For improving the viscosity of the final product emulsifiers are used, most common being lecithin and mono and diglycerides. The present paper refers to a spreadable confectionery product group, creamy, proper to be eaten as it is, as well as spread on a bread slice or as a filling for cookies or chocolate cream. According to this work, the following ingredients were used: roasted sunflower kernels, sugar, palm oil, cocoa or carob powder and lecithin. The obtained product can be consumed also by persons who suffer from allergies, due the fact that sunflower seeds were replacing the peanuts or almond, the ingredients known as allergens and which are usually used in the technological process of obtaining these creams. The purpose of this study was to characterize the obtaining confectionery spreadable creams based on sunflower kernels, cocoa or carob powder. It was determined the chemical composition of the prototypes obtained, a spreadable cream having no cocoa or carob, one with cocoa and one with carob powder. The antioxidant capacity and total phenolic content of the obtained samples were also assessed.

Three studies were conducted to determine the effects of roasting on ruminal degradability of sunflower seeds and the effects of feeding roasted sunflower seeds on ruminal fermentation, nutrient digestibility and milk yield and composition of dairy cows. Experimental treatments were a control diet with no added sunflower seed, a raw sunflower seed diet and a roasted sunflower seed diet. Sunflower seed diets contained 6% fat whereas the control diet contained 3% fat. In study one, two ruminally fistulated cows were used in a randomized complete block design to determine the effects of roasting on ruminal degradation of sunflower seeds. In the second study, three ruminally cannulated lactating Holstein cows were used in a 3 x 3 Latin square experiment to determine the effects of dietary treatments on ruminal fermentation and total tract nutrient utilization. In the last study, three primiparous and six multiparous Holstein cows were used in three 3 x 3 Latin squares to determine the effects of dietary treatments on milk yield and composition.

Кваліфікаційна робота магістра становить 116 аркушів, в тому числі 29 рисунки, вісім таблиць, бібліографії із 33 джерел на п’яти сторінках, одного додатку на 29 аркушах. Метою роботи є розробка рекомендацій щодо впровадження спрощеного підходу до розроблення, запровадження та використання постійно діючих процедур, заснованих на принципах системи аналізу небезпечних факторів та контролю у критичних точках (далі – НАССР) для малих підприємств на прикладі підприємств з обсмажування насіння та горіхів. Об’єкт дослідження – процес виробництва снеків «Насіння соняшника смажене». Предмет дослідження – нормативне забезпечення впровадження та використання постійно діючих процедур, заснованих на принципах системи НАССР для малих підприємств на прикладі підприємств з обсмажування насіння та горіхів. Наукова новизна отриманих результатів. Отримав подальший розвиток підхід щодо аналізу ризиків під час впровадження та використання постійно діючих процедур, заснованих на принципах системи НАССР для малих підприємств на прикладі підприємств з обсмажування насіння та горіхів. Практичне значення отриманих результатів. В роботі розроблено проєкт типового нормативного документу підприємства: «МЕТОДИКА СИСТЕМИ УПРАВЛІННЯ БЕЗПЕЧНІСТЮ ХАРЧОВИХ ПРОДУКТІВ. АНАЛІЗ НЕБЕЗПЕЧНИХ ЧИННИКІВ ТА ВИЗНАЧЕННЯ КРИТИЧНИХ ТОЧОК КОНТРОЛЮ» та основі його застосування розроблені практичні реокмендації з впровадження та використання постійно діючих процедур, заснованих на принципах системи НАССР для малих підприємств на прикладі підприємств з обсмажування насіння та горіхів.
Квалификационная работа магистра составляет 116 листов, в том числе 29 рисунков, восемь таблиц, библиографии из 33 источников на пяти страницах, одного приложения на 29 страницах. Целью работы является разработка рекомендаций по внедрению упрощенного подхода к разработке, внедрению и использованию постоянно действующих процедур, основанных на принципах системы анализа опасных факторов и контроля в критических точках (далее - НАССР) для малых предприятий на примере с обжарки семечек и орехов. Объект исследования - процесс производства снеков «Семена подсолнечника жареное». Предмет исследования - нормативное обеспечение внедрения и использования постоянно действующих процедур, основанных на принципах системы НАССР для малых предприятий на примере с обжарки семечек и орехов. Научная новизна полученных результатов. Получил дальнейшее развитие подход к анализу рисков при внедрении и использовании постоянно действующих процедур, основанных на принципах системы НАССР для малых предприятий на примере с обжарки семечек и орехов. Практическое значение полученных результатов. В работе разработаны проект типового нормативного документа предприятия: «Методика СИСТЕМЫ управления безопасностью пищевых продуктов. Анализ опасных факторов и определения критических точек контроля »и основе его применения разработаны практические реокмендации по внедрению и использованию постоянно действующих процедур, основанных на принципах системы НАССР для малых предприятий на примере с обжарки семечек и орехов.
The quality of the master's robot is to become 116 arches, including 29 figures, tables, bibliographies from 33 dzherel on five sides, one addon on 29 arkushes. By means of robots є the development of recommendations for the implementation of the solution to the process of breaking down, for the purpose of the maintenance of continuously operating procedures based on the principles of systems and the analysis of non-safety factors and control at critical points (distance - HACCP) for Ob'єkt doslіdzhennya - the process of virobnitstva snacks "Sleepy sleepers are smeared". The subject of dosage is the normative safety and security of permanently operating procedures based on the principles of the HACCP system for small enterprises on the application of enterprises for the maintenance of the day and the city. Scientific novelty of rimani results. Having taken out the submitted development, it is necessary to analyze the risks for an hour in advance, and the registration of permanently operating procedures based on the principles of the HACCP system for small enterprises on the application of enterprises from the maintenance of miners. Practically significant results. In the robot, a draft of the standard regulatory document of the enterprise has been developed: “METHODS OF MANAGEMENT SYSTEMS FOR THE SAFETY OF HARCHOVIK PRODUCTS. ANALYSIS OF UNSAFE OFFICIALS THAT DUE TO THE APPLICATION OF CRITICAL POINTS TO CONTROL "the basis of the establishment of the breakdown of practical recommendations from the implementation of the continually applied procedures, based on the principles of the system.