Artículo
Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds
Fecha de publicación:
11/2016
Editorial:
Association of Food Scientists and Technologists of India
Revista:
Journal of Food Science and Technology
ISSN:
0022-1155
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa malt was obtained and subsequently roasted at different temperatures (100–190 °C). Results showed maximum increases in phenolic compounds, Maillard reaction products and antioxidant activity (DPPH radical scavenging and reducing power) in samples roasted at 145 °C for 30 min, whereas a more intensive thermal treatment (190 °C) diminished the levels of all evaluated variables. Thus, malting with a moderate thermal treatment could be considered as an effective process to enrich antioxidants in quinoa grains for their further use as functional ingredient in the production of gluten-free foods and beverages.
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Articulos(CCT - TANDIL)
Articulos de CTRO CIENTIFICO TECNOLOGICO CONICET - TANDIL
Articulos de CTRO CIENTIFICO TECNOLOGICO CONICET - TANDIL
Citación
Carciochi, Ramiro Ariel; Dimitrov, Krasimir A.; Galván D'alessandro, Leandro; Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 53; 11; 11-2016; 3978-3985
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