Research Article
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 |
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Mean value is the average of three replications.
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