Effect of different roasting conditions on the physicochemical properties, acrylamide concentration, and mineral bioaccessibility of nuts

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dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.contributor.authorApaydin, Hakan
dc.contributor.authorDemirci, Mehmet
dc.contributor.authorBoluek, Esra
dc.contributor.authorKopuk, Berkay
dc.contributor.authorPalabiyik, Ibrahim
dc.date.accessioned2024-10-29T17:58:24Z
dc.date.available2024-10-29T17:58:24Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractThe effect of different roasting conditions (temperature and time) on the physico-chemical properties, aflatoxin and acrylamide contents, and mineral bioaccessibility (BA) of different nuts (almond, hazelnut, cashew, roasted chickpea (leblebi)) was investigated. Moisture content and water activity of all nuts decreased with roasting. A crispier texture was obtained in all nuts due to the decreased hardness and brittleness after roasting. A significant decrease in L* values of all nuts was accompanied by visible darkening. Although roasting affected a* and b* values of nut samples, the differences depended on nut type. No aflatoxin was detected in control nuts. Acrylamide concentration was increased as the nuts darkened. Highest acrylamide contents (ppb) were found in the darkest samples of cashew (148.59), chickpea (148.63), almond (120.25), and hazelnut (67.33). Considering mineral contents, highest concentrations (ppm) of Ca (2518.97), P (8340.68), and K (13902.70) were found in almonds, Ag (1.51), Mn (88.68), and Se (5.60) in hazelnuts, Cu (6.99), Fe (107.53), Mg (1813.26), and Na (1139.09) in cashews, and Zn (177.57) in chickpeas. Although the mineral content of chickpea was generally lower than other nuts, it showed the highest BA for Ca (38.8 %), Zn (38.2 %), P, (37.3 %) Se (41.8 %), and K (39.8 %), while the highest BA of Fe (21.4 %), Mg (46.8 %) and Mn (48.5 %) was observed in almonds and cashews, respectively. The roasting process generally decreased the BA values of minerals. As a conclusion, since the roasting conditions and food matrix have a direct effect on the absorbed amount of minerals, a product-based evaluation is crucial.en_US
dc.identifier.doi10.1016/j.fbio.2024.103646
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85183947746en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2024.103646
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14294
dc.identifier.volume58en_US
dc.identifier.wosWOS:001178882600001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRoastingen_US
dc.subjectNutsen_US
dc.subjectMineral bioaccessibilityen_US
dc.subjectAcrylamideen_US
dc.titleEffect of different roasting conditions on the physicochemical properties, acrylamide concentration, and mineral bioaccessibility of nutsen_US
dc.typeArticleen_US

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