Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

Table 2

Composition of raw sunflower seed kernels.

Average of height seeds (mm)

Average of width seeds (mm)

Weight of 1000 of seeds (g)

Moisture content (%)

Ash (%)

Protein (%)

Fat (%)

pH

Total phenolic compounds (ppm)

Peroxide value (meq O2/kg oil)

11.67 ± 1.02

5.048 ± 0.43

172.17 ± 12.29

5.45 ± 0.03

3.09 ± 0.04

28.61 ± 1.20

41.04 ± 1.28

5.58 ± 0.08

45.60 ± 0.1

3.0 ± 0.09

66.73 ± 0.79

−0.504 ± 0.09

14.45 ± 1.11

Mean value is the average of three replications.