Comparative Evaluation of Oven, Microwave, and Air-Fry Roasting on Physical Attributes, Bioactive Components, and Volatile Compounds of Rosemary- and Thyme-Coated Mung Bean ( Vigna radiata L.)

High Resolution Image Download MS PowerPoint Slide The increasing demand for plant-based proteins has intensified interest in alternative legume sources with high nutritional and functional value. Mung bean is a promising protein source; however, limited information is available about the effects of edible coatings and different roasting methods on its quality characteristics. This study investigated the impact of rosemary- and thyme-based coatings combined with oven, microwave, and air-fry roasting on the physicochemical, bioactive, and volatile properties of a high-protein mung bean snack. Rosemary and thyme were chosen as edible coatings because of their well-documented antioxidant and aroma-enhancing properties, making them suitable for improving the functional and sensory quality of legume-based snacks. Coated mung beans were roasted using oven (200 °C, 20 min), microwave (600 W, 8 min), and air-fry (200 °C, 13 min) methods, with the final moisture content maintained below 6%. Moisture, ash, protein, total phenolic and flavonoid contents, antioxidant activity, color parameters, and volatile compounds were evaluated. Air-fried samples exhibited higher phenolic, flavonoid, and antioxidant contents than those of oven- and microwave-roasted samples. Especially, in the rosemary-microwave sample group, the phenolic content was found to be 1447.0 ± 20.02 mg GAE/100 g DM. The highest protein content (25.96%) was observed in the air-fried rosemary-coated samples. Lightness decreased after roasting, while a * and b * values were largely preserved. Coating type and roasting method significantly influenced the volatile profiles, with rosemary- and thyme-coated samples showing higher terpene contents, predominantly limonene. These findings indicate that edible coatings combined with alternative roasting technologies can enhance the nutritional and sensory quality of mung bean-based snacks.