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Journal articles on the topic 'Roasted sunflower seeds'

Author: Grafiati

Published: 28 May 2022

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1

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 (December 5, 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 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.

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2

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 (March 2018): 330–31. http://dx.doi.org/10.1016/j.anai.2017.12.008.

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3

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 mineral elements.

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4

Valdés García, Arantzazu, Ana Beltrán Sanahuja, Ioannis K. Karabagias, Anastasia Badeka, Michael G. Kontominas, and María Carmen Garrigós. "Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions." Foods 10, no. 5 (April 26, 2021): 944. http://dx.doi.org/10.3390/foods10050944.

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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.

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5

Quiroga, Patricia R., Nelson R. Grosso, and Valeria Nepote. "Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds." Journal of Food Science 78, no. 12 (November 18, 2013): S1904—S1912. http://dx.doi.org/10.1111/1750-3841.12306.

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6

Var, Işıl, and Okşan Uçkun. "Extraction Methods’ Effects on Aflatoxin Concentration during Sunflower Oil Processing: First Report." European Journal of Agriculture and Food Sciences 3, no. 5 (October 31, 2021): 136–43. http://dx.doi.org/10.24018/ejfood.2021.3.5.384.

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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.

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7

Ibrahim, Mazen. "Response of Seeds Quality of Sunflower to Inoculation with Single and Mixed Species of Indigenous Arbuscular Mycorrhizal Fungi." Open Agriculture Journal 12, no. 1 (July 31, 2018): 123–30. http://dx.doi.org/10.2174/1874331501812010123.

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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.

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8

Zhu, Mengmeng, Xu Shen, Jianglin Chen, Tingting Yang, and Ruyan Hou. "Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)." International Journal of Food Engineering 11, no. 1 (February 1, 2015): 85–95. http://dx.doi.org/10.1515/ijfe-2014-0238.

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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.

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9

Racolta, Emil, Sevastita Muste, Andruta Elena Muresan, Crina Carmen Muresan, Monica Maria Bota, and Vlad Muresan. "Characterization of Confectionery Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 62. http://dx.doi.org/10.15835/buasvmcn-fst:10109.

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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.

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10

Mu, Honglei, Haiyan Gao, Hangjun Chen, Fei Tao, Xiangjun Fang, and Linmei Ge. "A nanosised oxygen scavenger: Preparation and antioxidant application to roasted sunflower seeds and walnuts." Food Chemistry 136, no. 1 (January 2013): 245–50. http://dx.doi.org/10.1016/j.foodchem.2012.07.121.

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11

Hassanein, Minar. "BLENDING OF ROASTED AND UNROASTED SESAME SEEDS OILS WITH SUNFLOWER AND OLIVE OILS FOR IMPROVING THEIR ANTIOXIDATION POTENCY." Journal of Agricultural Chemistry and Biotechnology 1, no. 8 (August 1, 2010): 445–56. http://dx.doi.org/10.21608/jacb.2010.90054.

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12

Fu, Meng, Xu Shen, Hui Peng, Qiang Zhou, Jing Yun, Yue Sun, Chi-Tang Ho, Huimei Cai, and Ruyan Hou. "Identification of rancidity markers in roasted sunflower seeds produced from raw materials stored for different periods of time." LWT 118 (January 2020): 108721. http://dx.doi.org/10.1016/j.lwt.2019.108721.

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13

Quiroga, Patricia R., Claudia M. Asensio, and Valeria Nepote. "Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds." Journal of the Science of Food and Agriculture 95, no. 3 (June 24, 2014): 471–79. http://dx.doi.org/10.1002/jsfa.6744.

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14

Muresan, Vlad, Sabine Danthine, Emil Racolta, Sevastita Muste, Christophe Blecker, Andrei Borsa, and Andruta Elena Muresan. "The Influence of Palm Oil Addition on Sunflower Halva Stability and Texture." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 51. http://dx.doi.org/10.15835/buasvmcn-fst:10110.

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Halva is one of the most popular food products of Middle Eastern and North African countries. Worldwide, the most known halva contains roasted sesame seeds, while usually in Eastern European countries the most appreciated is sunflower halva. However, even if sunflower halva is an appreciated product, it has currently a quality below the expectations of the new generation of consumers. Sunflower halva main issue is caused by the oil which separates at the surface during storage, determining a low commercial aspect of the product. Thus, the aim of this work was to assess the influence of palm oil addition on sunflower halva stability and texture. Five samples containing different oil percentages [w/w] (1%, 2%, 3%, 4%, 5%) were prepared, as well as a control sample prepared using the standard recipe (no palm oil added). The texture of all samples was analyzed by an instrumental method, while the colloidal stability was determined by a gravimetric technique during 40 days of storage at two different temperatures (1-2ºC and 15-20ºC). After the storage test at 1-2oC, there were not significant differences between the samples, for all palm oil containing samples as well as for control the percentages of separated oil being below 0.6%. With respect to the control sample, the halva samples containing 1%, 4% and 5% of palm oil showed a decrease in their stability, while samples containing 2% and 3% showed an improved stability (3.44% and 1.78% of separated oil). During this study it was established that the sample containing 3% palm oil was the most favorable, regarding its textural properties, as well as its colloidal stability.

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15

Grembecka, Małgorzata, and Piotr Szefer. "Elemental Profiles of Legumes and Seeds in View of Chemometric Approach." Applied Sciences 12, no. 3 (February 1, 2022): 1577. http://dx.doi.org/10.3390/app12031577.

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The study aimed to evaluate fourteen elements’ profiles of legumes and oilseeds, of various geographical origins, available on the Polish market. They were determined by flame atomic absorption spectrometry (F-AAS) and spectrophotometric method (phosphorus) in 90 analytical samples. In general, legumes were characterized with lower mean concentrations of Ca, Mg, Na, P, Zn, Cu, Fe, Mn, and Cr than oilseeds. However, the concentrations ranges within each group differed significantly (p < 0.05). Calcium content varied between 6.2 and 243.5 mg/100 g in legumes and 38.4 and 2003 mg/100 g in oilseeds. In the case of Fe, its concentration was between 1.99 mg/100 g and 10.5 mg/100 g in legumes, and 2.05 mg and 12.15 mg/100 g in seeds. All the samples were characterized with Pb concentration below the LOQ (30 µg/100 g). In the case of Cd, its presence (>LOQ, 9 µg/100 g) was confirmed in one sample of legumes (soybean) and five samples of seeds (poppy seeds, roasted linseeds, hulled wheat, linseed, and sunflower seeds). The detected Cd content in every sample, except for soybean and hulled wheat, exceeded the permissible European standards. According to Kruskal-Wallis test results, Mg, Na, K, P, Zn, Cu, Mn, Cr, and Cd content depended on the type of the analyzed product, while in the case of botanical provenance such relationship was recorded for most of the analyzed components, except for Fe, Cr, and Co. Factor and cluster analyses classified the analyzed samples in view of their botanical species and type based on their mineral composition.

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16

Yoshida, Hiromi, Yuki Hirakawa, Sayaka Abe, and Yoshiyuki Mizushina. "The content of tocopherols and oxidative quality of oils prepared from sunflower (Helianthus annuus L.) seeds roasted in a microwave oven." European Journal of Lipid Science and Technology 104, no. 2 (February 2002): 116–22. http://dx.doi.org/10.1002/1438-9312(200202)104:2<116::aid-ejlt116>3.0.co;2-p.

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17

Rafead Jawad Kazem. "Detection of the types of contaminated fungi of some local and imported nuts and their ability to produce aflatoxin: الكشف عن أنواع الفطريات الملوثة لبعض المكسرات ( بذور النقل) المحلية والمستوردة وقابليتها على إنتاج الأفلاتوكسين." Journal of agricultural, environmental and veterinary sciences 1, no. 1 (March 30, 2017). http://dx.doi.org/10.26389/ajsrp.r060217.

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This study aimed to detect the types of fungi contaminated for some nuts (seeds) local and imported, and its ability to produce aflatoxin in Al-Shartah and Al- Rifai districts and regions of the two. This study was Accomplished in Shatra General Hospital of the Health Department with the Ministry of Health and the laboratory of fungi in the College of Pharmacy / University of Dhi Qar, for the period from 25/11/2015 until 29/03/2016, this study included collection of samples of nut seeds (sunflower seeds, walnuts seeds, watermelon seeds, Cucurbita seeds, Pistachio seeds) local and imported from vendors in the restrict of Rifai and by 500 g per sample of roasted seeds and stored. it had been going to the places mentioned and collected and recorded the types and quantities of seeds under discussion, were placed in nylon bags (polyethylene) sterile deflated, and put in the refrigerator temperature 5 C °, sample collection process continues until the end of the probation period. Isolated seven fungal genuses were associated with the seeds (sunflower seeds, walnuts seeds, watermelon seeds, Cucurbita seeds, Pistachio seeds)(imported), which were intended for human consumption, as it was the highest rate in the insulation is the fungus Rizhopus spp. (52%) followed by Aspergillus spp. (17%) and then Rhizopus spp. (9%) and Penicillium spp.(6%) , and finally the fungus Rhizocotonia spp.(4%) and Mucur spp.(2%) and Trichderma spp. (1%) , which was a relatively low proportion of isolation.

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18

Mohammadi-Moghaddam, Toktam, Ali Firoozzare, and Somayeh Helalian. "The effect of different spices on the moisture content, texture characterizations and consumer preferences of roasted sunflower seeds." Food Chemistry: X, September 2021, 100130. http://dx.doi.org/10.1016/j.fochx.2021.100130.

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