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dc.contributor.author
Carciochi, Ramiro Ariel
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dc.contributor.author
Dimitrov, Krasimir A.
dc.contributor.author
Galván D'alessandro, Leandro
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dc.date.available
2018-09-11T20:32:32Z
dc.date.issued
2016-11
dc.identifier.citation
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
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/59200
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Antioxidant Activity
dc.subject
Chenopodium Quinoa
dc.subject
Maillard Reaction Products
dc.subject
Malting
dc.subject
Phenolic Compounds
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-10T13:08:43Z
dc.journal.volume
53
dc.journal.number
11
dc.journal.pagination
3978-3985
dc.journal.pais
India
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dc.description.fil
Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
dc.description.fil
Fil: Dimitrov, Krasimir A.. Polytech Lille; Francia
dc.description.fil
Fil: Galván D'alessandro, Leandro. ISA Lille; Francia
dc.journal.title
Journal of Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-016-2393-7
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-016-2393-7
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