• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.276-279
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• 1991

Effects of stamping and roasting treatments on change of volatile aromatic components in curry powder were investigated by gas chromatography. These were conducted for improving volatile aromatic flavor and for improving aging effect. Major volatile aromatic components of curry powder were eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene and ${\gamma}-terinene$. By stamping treatment, the content of low volatile components increased till 10 min, whereas that of high volatile components started to increase after 10 min. The content of low volatile components decreased with increasing roasting time.

• Food Science and Preservation
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• v.18 no.2
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• pp.178-183
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• 2011

The consumer awareness concerning coffee beverages has increased in Korea. The objective of this study was to optimize the roasting conditions of coffee bean for consumer's attribute. The optimal roasting conditions for Colombian coffee beans were analyzed by using a central composite design with a quadratic polynomial model by response surface methodology (RSM). The experimental conditions for coffee bean roasting were $194.82^{\circ}C{\sim}250.00^{\circ}C$ and 7.93~22.07 minutes. The responses of sensory attributes. physicochemical and physical properties were analyzed with RSM. The width. length and height of green beans increased when the beans were roasted. The higher degree of roasting gave the higher pH and solid contents but the lower total acidity and total phenolic compounds. In sensory tests, the roasting temperature and time had a significant effect on the flavor score. The optimum roasting condition of Colombian coffee bean predicted for maximizing the length, width, solid contents, total phenolic compounds and flavor score were 20 minutes at $225^{\circ}C$ by RSM.

• Agricultural and Biosystems Engineering
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• v.6 no.2
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• pp.70-76
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• 2005

Seed, stem and sprout of F. tataricum were separately milled using the ultra fine mill under the same condition to investigate the effect of roasting or extruding on the particle size, microstructure and water solubility of dietary fiber. The mean particle size of MR (roasting) is increased in stem and sprout, and that of ME (extruding) is increased in seed, compared to that of control. The microscopic views of seed show that control has the spherical shape but ME the larger and irregular shape, and those of stem and sprout show that control has the needle like shape but ME more rounded shape. Water solubility index of ME is much higher than that of control or MR in seed, stem and sprout. It shows that seed, stem and sprout are damaged more in extruding than in roasting, and the starch and cell wall structure must be destroyed to change the water insoluble dietary fiber into the water soluble dietary fiber.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.128-138
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• 2009

This study analyzed the qualitative characteristics and antioxidant effect of Artemisia by experimenting its medicinal effect and functionality. Moisture content increased in proportion to heating time and decreased in reverse proportion to temperature and time. In the contents of mineral compounds, P was shown in the order of roasting temperature $230^{\circ}C$ > $80^{\circ}C$ > $110^{\circ}C$, and blanching condition was 0.50% in one and two minute treatment and 0.38% in five minute treatment. The contents of Ca didn't have significant differences according to the types of treatment. The contents of Fe were higher than general vegetables with 0.54~1.02 mg/100 g. The contents of phenolic compounds were highest in the control plot, followed by one minute blanching and roasting at $110^{\circ}C$ was the lowest. The intensity of electron donating ability was decreased in 14 minute blanching at $230^{\circ}C$. Based on the result of the study, roasting at low temperature and blanching which is Korean traditional method are desirable when cooking with Artemisia.

• Resources Recycling
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• v.28 no.3
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• pp.59-67
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• 2019

This study was conducted to fabrication pig iron containing copper and to reduce sulfur content pig iron. Roasting test was conducted for 1 ~ 9 hours at each temperature of $500^{\circ}C$, $700^{\circ}C$, and $900^{\circ}C$. In addition, the effect of oxygen partial pressure with 0.5, 0.8, and 1 atm was carried out for 30 minutes at $900^{\circ}C$. It was found that there is no effect to reduce sulfure in pig iron through roasting and oxygen partial pressures. The addition of CaO with 15 wt.% was found to reduce sulfur content up to 0.001 wt.%. The suitable temperature and reactive time for carbothermic reduction were $1600^{\circ}C$ and 30 minutes which shows the highest recovery rate of iron from the copper slag.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.286-292
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• 2012

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.

• Food Science and Preservation
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• v.19 no.5
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• pp.735-743
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• 2012

Purple sweet potato (PSP, Ipomoea batatas) has various biological effects including antidiabetic, anti-inflammatory, and antioxidant activities. In this study, the antioxidant activity of PSP after roasting were compared using DPPH, ABTS, and FRAP assays. In addition, the total phenolics and flavonoid contents, Maillard reaction products, and phenolic acid contents were measured to identify the factors that changed PSP,s antioxidant activity due to roasting. The roasted PSP exhibited significantly higher antioxidant activity than unroasted PSP. In particular, the PSP roasted at $200^{\circ}C$ for 10 min showed the highest antioxidant activity among all the PSPs that were roasted under different conditions. The total phenolic and flavonoid contents, Maillard reaction products and phenolic acid contents markedly increased, corresponding to the general increase in antioxidant activities after roasting. These results suggest that roasted PSP extracts are potential source of natural antioxidants that may be used in certain food applications.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.1-12
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• 2010

This study analyzed the physical quality and sensory characteristics of Artemisia by experimenting the medicinal effect and functionality of Artemisia in roasting condition of temperature on 80, 110, and $230^{\circ}C$, roasting condition of time on 6 min, blanching condition($100^{\circ}C$) of time on 1 min, oven drying condition of $50^{\circ}C$, 5 min, and additive amounts of 0.1, 0.2, and 0.5% in order to make brown sauce. Its color values in roasting and blanching showed a little significant difference. Its sugar content when roasted at $110^{\circ}C$ and 0.5% of addition was the highest; in all groups, the more addition, the more sugar content. Spreadability in roasting with 0.5% of addition was increased and the group with 0.1% of addition was decreased in blanching, which showed a little significant difference. Its sensory characteristics showed high in 0.1, 0.2, 0.5% when blanched, roasted, and 0.1% when oven dried.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.330-335
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• 2004

Changes in functional constituents of rice germ prepared using three different heat pretreatments: roasting, steaming and microwave heating, were determined and compared with those of non-treated rice germ. The yield of rice germ oil increased generally and then decreased with increasing time for all three heat pretreatments, although the yields of rice germ oil varied among the three heat pretreatments. There were no major differences in fatty acid compositions among the rice germ oils subjected to the three different heat pretreatments. Levels of $\alpha$-tocopherol in rice germ oil increased up to about 1.5 times at 3 min of roasting and microwave heating, compared to control, and then decreased with increasing treatment time, but $\alpha$­tocopherol concentrations in rice germ oil gradually decreased with increasing steaming time. The contents of three phytosterols ($\beta$-sitosterol, stigmasterol and ergosterol) decreased progressively with increases in roasting and steaming time, while concentrations of the three phytosterols increased up to - 15$\%$ with 3 min of microwave process as compared to control, and then decreased thereafter. Levels of $\gamma$-oryzanol in rice germ oil decreased gradually with increasing time during all three different heat pretreatments. However, levels of $\gamma$ -aminobutyric acid (GABA) in rice germ decreased gradually with increasing roasting time, while those of GABA increased greatly up to about 2 times after 10 min of steaming process, and then decreased slowly thereafter. During microwave heating, the contents of GABA increased at 3 min of treatment time and then decreased. These results suggest that microwave heating may be the most suitable processing method to preserve functional constituents in rice germ.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.45-49
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• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.