摘要：The effect of different roasting times (0, 5, 10, 15, 20, 30, 45, 60, 75 and 90 min) and temperatures (135, 150 and 165 °C) on the weight loss and apparent colour change of carob powder was investigated. The roasting time and temperature significantly (P<0.05) affected the colour parameters L and b and weight loss of the samples. However, the colour parameter a was only affected by the roasting time. The total colour difference increased by about 60 % when the temperature was increased from 135 to 165°C. Furthermore, the significant changes in weight loss ( WL) and colour parameters were simulated using three-dimensional models. The changes in L were well described by the paraboloid model, whereas the Gaussian model was more suitable to describe the weight loss and total colour difference of the carob powder
