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Effect of roasting temperature and time on some physical and sensory properties of roasted chickpea (leblebi), and kinetic studies of the changes in leblebi color

Year 2020, Volume: 24 Issue: 2, 140 - 150, 24.06.2020
https://doi.org/10.29050/harranziraat.647181

Abstract

The
roasted chickpea, which locally called as leblebi, is a widely consumed
traditional snack food in Turkey and Middle Eastern countries. Although leblebi
is widely consumed, there is limited research on this product except some of
its well-known properties. In this study, the change in texture and color of
chickpeas during different roasting temperature and duration were determined. Based
on preliminary studies, roasting conditions were selected as 150±5 ºC, 180±5 ºC
and 200±5 ºC and 4, 6, and 8 minutes. Textural changes were determined by the
force deformation curves obtained from compression tests. Statistical analysis
of the data indicated that when the roasting temperature and time increased,
hardness of leblebi samples was decreased. During roasting process, L* values
decreased meanwhile a* and b* values increased. When correlation coefficients
(r2) were taken into consideration, it was found that L* values followed
zero-order reaction kinetics and had 36.81 kj/mol activation energy. Also, the a*
and b* values resulted in first-order reaction kinetics and had 14.23 kj/mol
and 11.21 kj/mol activation energy, respectively. The lowest value of speckling
was determined at 150±5°C for 4 minutes, and the highest value was obtained at
200±5 °C for 8 minutes. Color without speckling was found to be significantly
increasing when roasting time and temperature were increased. The lowest value
of hardness was observed at 200±5 ºC for 8 minutes of roasting.

Supporting Institution

Süleyman Demirel University Scientific Research Projects Coordination Unit

Project Number

0917-YL-04

Thanks

Thank you for your support.

References

  • Avila, I.M.L.B., Silva, C.M.L. (1999). Modelling Kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 39, 161-166.
  • Aydın, F. (2002). Nohudun Kullanımı ve Leblebi Üretimi. Hububat Ürünleri Teknolojisi Kongre ve Sergisi. Gaziantep.
  • Bhattacharya, S. (1996). Kinetics on color changes in rice due to parboiling. Journal of Food Engineering, 29, 99-106.
  • Bilgir, B. (1976). Türk Leblebilerinin Yapılışı ve Bileşimi Üzerinde Araştırmalar. Ege Üniversitesi Ziraat Fakültesi Yayınlar No: 232. Ege Üniversitesi Matbaası. Bornova, İzmir.
  • Bozkurt, H., Göğüş, F., Eren, S. (1998). Pekmezde Maillard Esmerleşme Reaksiyonlarının Kinetik Modellemesi. Tr. J. of Engineering and Environmental Science, 22, 455-460.
  • Cemeroğlu, B. (2005). Gıda Mühendisliğinde Temel İşlemler. Gıda Teknolojisi Derneği Yayınları No: 29. Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü. Ankara.
  • Chavan, J., K., Jawele, H., K., Shore, D., M., Jadhav, S., J., Kadam, S., S. (1983). Effect of presoaking treatments on the cooking quality of legume dhals. Indian Food Packer, 37, 78-81.
  • Coşkuner, Y., Karababa, E. (2004). Leblebi: a Roasted Chickpea Product as a Traditional Turkish Snack Food. Food Reviews International, 20, 3, 257-274.
  • Demir, A., D., Celayeta, J., M., F., Cronin., K., Abodayeh, K. (2002). Modelling of the kinetics of colour change in hazelnuts during air roasting. Journal of Food Engineering, 55, 283-292.
  • Demir, A., D., Cronin, K. (2004). Modelling the kinetics of textural changes in hazelnuts during roasting. Simulation Modelling Practice and Theory, 13, 97-107.
  • Demir, A., D., Cronin, K. (2005). The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazelnuts. International Journal of Food Science and Technology, 39, 371-383.
  • Deshpande, S., S., Damodaran, S. (1990). Food legumes: chemistry and technology. In: Pomeranz. Y., ed. Advanced in Cereal Science and Technology, Vol. X. St. Paul, MN: American Association of Cereal Chemists, 147-241.
  • Fallico, B., Arena, E., Zappala, M. (2003). Roasting of hazelnuts. Role of oil in colour development and hydroxymethyfurfural formation. Food Chemistry, 81, 569-573.
  • Garza, S., Ibarz, A., Pagan, J., Giner, J. (1999). Non-enzymatic browning in peach puree during heating. Food Research International, 32, 335-343.
  • Gençkan, S. (1958). Türkiye’nin Önemli Nohut Çeşitlerinin Başlıca Vasıfları Üzerinde Araştırmalar. Ege Üniversitesi Ziraat Fakültesi Yayınları:1. Ege Üniversitesi Matbaası. Izmir.
  • Göğüş, F., Wedzicha, B., Lamb, J. (1998). Modelling of Maillard reaction during drying of a model matrix. Journal of Food Engineering, 35, 445-458.
  • Gülümser, A. (1988). Nohutun hasattan sonra değerlendirilmesi ve leblebi yapımı. Ondokuz Mayıs Üniversitesi, Ziraat Fakültesi Dergisi, 3 (2), 251-260.
  • Ibarz, A., Pagan, J., Garza, S. (1999). Kinetics model for colour changes in pear puree during heatng at relatively high temperatures. Journal of Food Engineering, 39, 415-422.
  • Kahyaoğlu, T., Kaya, S. (2006). Modelling of moisture, color and texture change in susame seeds during the conventional roasting. Journal of Food Engineering, Volume 75, Issue 2, Pages 167-177.
  • Kaur, M., Singh, N., Sodhi, N.S. (2005). Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering, 69, 511-517.
  • Köksel, H.; Sivri, D.; Scanlon, M., G.; Bushuk, W. (1998). Comparison of physical properties of raw and roasted chickpea (leblebi). Food Research International, Vol. 31, No: 9, pp. 659-665.
  • Labuza, P., P. (1982). Shelf Life Dating of Foods. ISBN 0-917-678-14-1. Minnesota.
  • Maskan, M. (2001). Kinetics of colour changes of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175.
  • Mrad, R., Assy, P., Maroun, R.G., Louka, N. (2015). Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology. LWT-Food Science and Technology, 62, 532-540.
  • Özdemir, M., Devres, O. (2000). Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering, 44, 31-38.
  • Özdemir, M. (2001). Mathematical Analysis of color changes and chemical Parameters of roasted hazelnuts. Doktora Tezi. Istanbul Technical University, İstanbul.
  • Rapusas, R., S., Driscoll, R., H. (1995). Kinetics of non-enzmatic browning in onion slices during isothermal heating. Journal of Food Engineering, 24, 417-429.
  • Saguy, I., Karel M., (1980). Modeling of quality deterioration during food processing and storage. Food Technology, 37, 78.
  • Saklar, S., Katnaş, S., Ungan, S. (2001). Determination of optimum hazelnut roasting conditions. International Journal of Food Science and Technology, 36, 271-281.
  • Saklar, S., Ungan, S., Katnas, S. (2003). Microstructural changes in hazelnuts during roasting. Food Research International, 36, 19-23.
  • Shin, S., Bhowmilk, S. (1995). Thermal kinetics of color changes in pea puree. Journal of Food Engineering, 24, 77-86.
  • Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13, 4, 215–225.
  • Tekeli, S., T. (1965). Ziraat Sanatları. Ankara Üniversitesi Ziraat Fakültesi Yayınları, 237. Yayın No: 77, 477-480.

Farklı sıcaklık ve sürelerinin leblebilerin bazı fiziksel ve duyusal özellikleri üzerine etkisi ve leblebi rengindeki değişim kinetiği

Year 2020, Volume: 24 Issue: 2, 140 - 150, 24.06.2020
https://doi.org/10.29050/harranziraat.647181

Abstract

Leblebi,
nohudun farklı sıcaklıklarda kavrulması ile elde edilen ve çerez olarak
tüketilen Türkiye’ye özgü geleneksel ürünlerden bir tanesidir. Leblebi
Türkiye’ye özgü olmasına rağmen, leblebi konusunda çalışma/araştırmalar
sınırlıdır. Bu araştırmada farklı kavurma sıcaklığında ve sürelerinde işlenen
nohutlarda görülen tekstür ve renk değişimleri araştırılmıştır. Kavurma sıcaklık
ve süreleri ön denemeler sonucunda 150±5 ºC, 180±5 ºC ve 200±5 ºC; 4, 6, ve 8
dakika olarak tespit edilmiştir. Tekstür değişimi, sıkıştırma testlerinden elde
edilen kuvvet deformasyon eğrisi sonucunda elde edilmiştir. İstatistiksel
açıdan baktığımızda, farklı kavurma sıcaklık ve süreleri artan leblebilerin
sertliği azalmıştır. Kavurma sıcaklık ve süresinin artması ile birlikte
leblebilerin L* değerinin azaldığı, a* ve b* değerlerinin ise arttığı
gözlenmiştir. L*, a* ve b* parametrelerinin r2 değerleri incelendiğinde; L*
parametresinin renk değişim kinetiği sıfırıncı dereceden ve aktivasyon enerjisi
36.81 kj/mol olarak tespit edilmiştir. a* ve b* parametreleri sıfırıncı
dereceden ve sırasıyla 14.23 kj/mol ve 11.21 kj/mol aktivasyon enerjilerine
sahip olduğu tespit edilmiştir. En düşük beneklilik değeri 150±5 ºC  dakika kavrulmuş leblebide belirlenirken, en
yüksek değer 200±5 ºC 8 dakika kavrulan leblebilerde tespit edilmiştir.
Beneklilik dışı rengin kavurma sıcaklık ve süresinin artması ile önemli düzeyde
arttığı belirlenmiştir. En düşük sertlik değeri 200±5 ºC 8 dakika kavrulan
leblebilerde ortaya çıkmıştır.

Project Number

0917-YL-04

References

  • Avila, I.M.L.B., Silva, C.M.L. (1999). Modelling Kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 39, 161-166.
  • Aydın, F. (2002). Nohudun Kullanımı ve Leblebi Üretimi. Hububat Ürünleri Teknolojisi Kongre ve Sergisi. Gaziantep.
  • Bhattacharya, S. (1996). Kinetics on color changes in rice due to parboiling. Journal of Food Engineering, 29, 99-106.
  • Bilgir, B. (1976). Türk Leblebilerinin Yapılışı ve Bileşimi Üzerinde Araştırmalar. Ege Üniversitesi Ziraat Fakültesi Yayınlar No: 232. Ege Üniversitesi Matbaası. Bornova, İzmir.
  • Bozkurt, H., Göğüş, F., Eren, S. (1998). Pekmezde Maillard Esmerleşme Reaksiyonlarının Kinetik Modellemesi. Tr. J. of Engineering and Environmental Science, 22, 455-460.
  • Cemeroğlu, B. (2005). Gıda Mühendisliğinde Temel İşlemler. Gıda Teknolojisi Derneği Yayınları No: 29. Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü. Ankara.
  • Chavan, J., K., Jawele, H., K., Shore, D., M., Jadhav, S., J., Kadam, S., S. (1983). Effect of presoaking treatments on the cooking quality of legume dhals. Indian Food Packer, 37, 78-81.
  • Coşkuner, Y., Karababa, E. (2004). Leblebi: a Roasted Chickpea Product as a Traditional Turkish Snack Food. Food Reviews International, 20, 3, 257-274.
  • Demir, A., D., Celayeta, J., M., F., Cronin., K., Abodayeh, K. (2002). Modelling of the kinetics of colour change in hazelnuts during air roasting. Journal of Food Engineering, 55, 283-292.
  • Demir, A., D., Cronin, K. (2004). Modelling the kinetics of textural changes in hazelnuts during roasting. Simulation Modelling Practice and Theory, 13, 97-107.
  • Demir, A., D., Cronin, K. (2005). The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazelnuts. International Journal of Food Science and Technology, 39, 371-383.
  • Deshpande, S., S., Damodaran, S. (1990). Food legumes: chemistry and technology. In: Pomeranz. Y., ed. Advanced in Cereal Science and Technology, Vol. X. St. Paul, MN: American Association of Cereal Chemists, 147-241.
  • Fallico, B., Arena, E., Zappala, M. (2003). Roasting of hazelnuts. Role of oil in colour development and hydroxymethyfurfural formation. Food Chemistry, 81, 569-573.
  • Garza, S., Ibarz, A., Pagan, J., Giner, J. (1999). Non-enzymatic browning in peach puree during heating. Food Research International, 32, 335-343.
  • Gençkan, S. (1958). Türkiye’nin Önemli Nohut Çeşitlerinin Başlıca Vasıfları Üzerinde Araştırmalar. Ege Üniversitesi Ziraat Fakültesi Yayınları:1. Ege Üniversitesi Matbaası. Izmir.
  • Göğüş, F., Wedzicha, B., Lamb, J. (1998). Modelling of Maillard reaction during drying of a model matrix. Journal of Food Engineering, 35, 445-458.
  • Gülümser, A. (1988). Nohutun hasattan sonra değerlendirilmesi ve leblebi yapımı. Ondokuz Mayıs Üniversitesi, Ziraat Fakültesi Dergisi, 3 (2), 251-260.
  • Ibarz, A., Pagan, J., Garza, S. (1999). Kinetics model for colour changes in pear puree during heatng at relatively high temperatures. Journal of Food Engineering, 39, 415-422.
  • Kahyaoğlu, T., Kaya, S. (2006). Modelling of moisture, color and texture change in susame seeds during the conventional roasting. Journal of Food Engineering, Volume 75, Issue 2, Pages 167-177.
  • Kaur, M., Singh, N., Sodhi, N.S. (2005). Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering, 69, 511-517.
  • Köksel, H.; Sivri, D.; Scanlon, M., G.; Bushuk, W. (1998). Comparison of physical properties of raw and roasted chickpea (leblebi). Food Research International, Vol. 31, No: 9, pp. 659-665.
  • Labuza, P., P. (1982). Shelf Life Dating of Foods. ISBN 0-917-678-14-1. Minnesota.
  • Maskan, M. (2001). Kinetics of colour changes of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175.
  • Mrad, R., Assy, P., Maroun, R.G., Louka, N. (2015). Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology. LWT-Food Science and Technology, 62, 532-540.
  • Özdemir, M., Devres, O. (2000). Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering, 44, 31-38.
  • Özdemir, M. (2001). Mathematical Analysis of color changes and chemical Parameters of roasted hazelnuts. Doktora Tezi. Istanbul Technical University, İstanbul.
  • Rapusas, R., S., Driscoll, R., H. (1995). Kinetics of non-enzmatic browning in onion slices during isothermal heating. Journal of Food Engineering, 24, 417-429.
  • Saguy, I., Karel M., (1980). Modeling of quality deterioration during food processing and storage. Food Technology, 37, 78.
  • Saklar, S., Katnaş, S., Ungan, S. (2001). Determination of optimum hazelnut roasting conditions. International Journal of Food Science and Technology, 36, 271-281.
  • Saklar, S., Ungan, S., Katnas, S. (2003). Microstructural changes in hazelnuts during roasting. Food Research International, 36, 19-23.
  • Shin, S., Bhowmilk, S. (1995). Thermal kinetics of color changes in pea puree. Journal of Food Engineering, 24, 77-86.
  • Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13, 4, 215–225.
  • Tekeli, S., T. (1965). Ziraat Sanatları. Ankara Üniversitesi Ziraat Fakültesi Yayınları, 237. Yayın No: 77, 477-480.
There are 33 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Araştırma Makaleleri
Authors

Hidayet Sağlam 0000-0002-1689-8519

Atıf Can Seydim 0000-0003-3808-509X

Project Number 0917-YL-04
Publication Date June 24, 2020
Submission Date November 15, 2019
Published in Issue Year 2020 Volume: 24 Issue: 2

Cite

APA Sağlam, H., & Seydim, A. C. (2020). Effect of roasting temperature and time on some physical and sensory properties of roasted chickpea (leblebi), and kinetic studies of the changes in leblebi color. Harran Tarım Ve Gıda Bilimleri Dergisi, 24(2), 140-150. https://doi.org/10.29050/harranziraat.647181

Indexing and Abstracting 

13435  19617 13436 13440 13441 13442 13443

13445 13447 13449 13464 13466


10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.