The effects of two roasting methods (microwave and convection) on the sensory evaluation, texture and physicochemical attributes of fats (acid and peroxide values) in sunflower seeds (Helianthus annuus L.) were examined. Sensory properties of sunflower seeds were tested by means of Quantitative Descriptive Analysis (QDA) by a trained panel. Measurement of texture included parameters such as hardness, crispness, adhesion, elasticity and cohesion. Moreover, the degree of consumer preference were determined.

The convection roasting process significantly increased aroma and taste of seeds, whereas no significant differences in consumer preference was detected between microwave and convection treatment method. Significant changes were observed in peroxide value as microwave roasted samples indicated an average of 63 % lower value. Instrumental texture analysis demonstrated that convection roasting increased seed hardness, while it lowered adhesion and elasticity. Microscopic observation showed major changes in the structure of convection roasted seeds. Hence, the structure of the microwave roasted seeds suggests microwaving can ensure effective protection against hydrolytic rancidity and deterioration of primary oxidation compounds, which strongly affect shelf life of the product introducing off-flavour and odour.

考察了两种焙烧方法（微波和对流）对向日葵种子（向日葵）脂肪的感官评估，脂肪质地和理化特性（酸和过氧化物值）的影响。向日葵种子的感官特性通过训练有素的专家小组通过定量描述分析（QDA）测试。质地的测量包括诸如硬度，松脆性，粘合性，弹性和内聚力的参数。此外，确定了消费者的偏好程度。

对流烘烤过程显着增加了种子的香气和味道，而微波和对流处理方法在消费者偏爱上没有发现显着差异。观察到过氧化物值发生了显着变化，因为微波焙烤样品的平均过氧化物值降低了63％。仪器的质地分析表明，对流烘烤提高了种子硬度，同时降低了附着力和弹性。显微镜观察显示对流烤种子的结构发生了重大变化。因此，微波烤制种子的结构表明，微波可以确保有效地防止水解酸败和初级氧化化合物的变质，而氧化变质和初级氧化化合物的变质会严重影响产品的保质期，带来异味和异味。