"Process Innovation and Nutritional Retention Research of Roasted Sunflower Seeds"

Nutritional Retention Research of Roasted Sunflower Seeds" In the modern food processing field, roasted sunflower seeds, as representatives of traditional leisure food, are undergoing significant technological innovations in their processing methods. Studies have shown that roasted sunflower processed using a gradient temperature control roasting technology (80-120℃) can better retain heat-sensitive nutrients such as unsaturated fatty acids (with a content of45-55%) and vitamin E (α-tocopherol) compared to traditional high-temperature stir-frying.

Professional testing data show that-quality roasted sunflower seeds have a moisture activity (Aw) controlled at below 0.65 and a moisture content ≤ 8%, ensuring a crispy texture while inhibiting the growth of microorganisms. Through inductively coupled plasma mass spectrometry (ICP-MS) analysis, it was found that the bioavailability of trace such as zinc and magnesium in roasted sunflower seeds has increased by 15-20% compared to raw sunflower seeds.

It is recommended that consumers choose roastedflower seed products produced using the HACCP system, as their key indicators such as peroxide value (≤0.25g/100g) and acid value≤3mg/g) meet the requirements of the GB/T 22165-2008 standard more closely.