期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 53, 期 11, 页码 3978-3985出版社
SPRINGER INDIA
DOI: 10.1007/s13197-016-2393-7
关键词
Chenopodium quinoa; Malting; Phenolic compounds; Maillard reaction products; Antioxidant activity
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET, Argentina)
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据