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.
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Authors would like to thank the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, Argentina) for the parcial support of this project (Postdoctoral fellowship granted to Carciochi).
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Carciochi, R.A., Dimitrov, K. & Galván D´Alessandro, L. Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds. J Food Sci Technol 53, 3978–3985 (2016). https://doi.org/10.1007/s13197-016-2393-7
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DOI: https://doi.org/10.1007/s13197-016-2393-7