Effects of microwave heating on some oil seeds nutrient contents and colour change
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Servizi Editoriali Assoc Srl
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
In the present study, the effects of various microwave power levels and processing times on colour change, nutrient contents of oilseeds (soybean, sunflower and canola seeds) were investigated. The samples were placed on a rotary plate of the microwave oven and heated for 2.5 or 5 minutes at two microwave output powers (540 or 900 W). After heating, the samples were examined by means of a stereo-microscope and their images were captured by means of a digital camera attached to the microscope. Lightness (L*) and yellowness (b*) of the feedstuffs used in the experiment were significantly lower, depending on the increase in power levels and durations. However, redness (a*) values were significantly higher. Also, photos of the feedstuffs' samples were taken under a stereo microscope and the images showed similar results with the colour analysis.
Description
Keywords
Microwave, oil seeds, colour change, microscopic images, Quality
Journal or Series
Rivista Italiana Delle Sostanze Grasse
WoS Q Value
Q4
Scopus Q Value
Q4
Volume
90
Issue
3
