Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 11, Pages 3978-3985Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-016-2393-7
Keywords
Chenopodium quinoa; Malting; Phenolic compounds; Maillard reaction products; Antioxidant activity
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Funding
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET, Argentina)
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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 A degrees 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 A degrees 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 A degrees C for 30 min, whereas a more intensive thermal treatment (190 A degrees 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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