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Changes in color parameters of corn kernels during roasting

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Abstract

Changes in color parameters (L*, a*, b*, ΔE*, h°, and C* values) of corn during roasting were investigated and subsequently described using mathematical models. Corn kernels were roasted for 50 min at 160, 180, 200, 220, and 240°C. The L*, b*, h°, and C* values tended to decrease more rapidly as the roasting temperature and time increased up to 220°C and 50 min, whereas a* and ΔE* values tended to increase. Variation of L* and ΔE* values was found to be proportional to the roasting temperature and time. Variation of L* value during roasting above 180°C was adequately described by a first-order model. Cubic model satisfactorily described changes in all of color parameters over the temperature range. Activation energies of L* and ΔE* values were determined as 34.04 and 79.16 kJ/mol, respectively. Results suggest that L* and ΔE* values may be used as color control indicators during roasting of corn kernels.

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Authors and Affiliations

  1. Department of Food Science and Technology, Pusan National University, Miryang, Gyeongnam, 627-706, Korea

    Hun-Sik Chung

  2. Department of Food and Food-Service Industry, Kyungpook National University, Sangju, Gyeongbuk, 742-711, Korea

    Jong-Kuk Kim

  3. Department of Food Science and Technology, Kyungpook National University, Daegu, 702-701, Korea

    Kwang-Deog Moon

  4. Department of Food Science and Technology, Catholic University of Daegu, Gyeongsan, Gyeongbuk, 712-702, Korea

    Kwang-Sup Youn

Authors
  1. Hun-Sik Chung
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  2. Jong-Kuk Kim
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  3. Kwang-Deog Moon
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  4. Kwang-Sup Youn
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Correspondence to Kwang-Sup Youn.

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Chung, HS., Kim, JK., Moon, KD. et al. Changes in color parameters of corn kernels during roasting. Food Sci Biotechnol 23, 1829–1835 (2014). https://doi.org/10.1007/s10068-014-0250-x

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  • DOI: https://doi.org/10.1007/s10068-014-0250-x

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