Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)

 

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Detalles Bibliográficos
Autores: Corrales Hernández, Carla Vanessa, Achir, Nawel, Forestier, Nelly, Lebrun, Marc, Maraval, Isabelle, Dornier, Manuel, Pérez Carvajal, Ana Mercedes, Vaillant Barka, Fabrice, Fliedel, Genevieve
Formato: artículo original
Fecha de Publicación:2017
Descripción:An innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at three temperatures (120 °C, 140 °C, and 160 °C) and for six residence times (80–180 s). A previous seed tempering was performed at 15% moisture content for 24 h, by spraying the seeds with an amount of water calculated to reach the final moisture content of 15%. The following parameters were monitored as a function of time to optimize the roasting operation: percentage of open seeds, whiteness of cotyledons, and content of two volatile compounds, 2,5-dimethylpyrazine and ethyl-2-methylbutyrate which are considered as the key jicaro note. The optimal roasting was achieved at 160 °C for 150 s with 90% open seeds. The optimal mechanical dehulling was achieved after tempering the roasted seed at 10% moisture content with a yield of 75%. The lightness evolution followed a zero-order kinetic with an activation energy of 103 kJ mol−1. Ethyl-2-methylbutyrate and 2,5-dimethylpyrazine increased with the temperature and period of roasting.
País:Kérwá
Institución:Universidad de Costa Rica
Repositorio:Kérwá
OAI Identifier:oai:kerwa.ucr.ac.cr:10669/79282
Acceso en línea:https://www.sciencedirect.com/science/article/pii/S0260877417302583?via%3Dihub
https://hdl.handle.net/10669/79282
Palabra clave:Jicaro seeds
Tempering
Roasting
Kinetic modeling
Puffing
Dehulling