The effect of roasting method and conditions on physic chemicals and sensory properties of sunflower seed kernels

Sunflower seed kernel is a popular food with various applications. The aim of this study was to investigate the effect of roasting method and conditions on some physicochemical properties of sunflower seed kernel. Sunflower seed kernels were roasted under two different conditions, i.e. by microwave at 2450 MHz and 900 W and by electrical oven at 190C for different time periods. The changes in color texture firmness, moisture content, and percententage of extracted oil as well as acidity, peroxide sensory properties and fatty acid composition were studied. The results showed that roasting had significant effect on color as the kernels became darker over time. Roasting resulted in reduced moisture content extracted oil percentage and hardness of the kernels while acidity and peroxide values increased as the time of roasting was prolonged. Fatty acid composition was found within the standard range for both methods. Regarding the sensory property, the kernels roasted by electrical oven showed more total acceptability than microwave – roasted ones.