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http://dx.doi.org/10.7318/KJFC/2021.36.3.308

Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa  

Jin, Mingeun (Department of Food Science and Biotechnology, Kyungsung University)
Jeon, Ahyeong (Department of Food Science and Biotechnology, Kyungsung University)
Kwon, Jihyun (Department of Food Science and Biotechnology, Kyungsung University)
Kim, Naeun (Department of Food Science and Biotechnology, Kyungsung University)
Kim, Younghwa (Department of Food Science and Biotechnology, Kyungsung University)
Publication Information
Journal of the Korean Society of Food Culture / v.36, no.3, 2021 , pp. 308-316 More about this Journal
Abstract
The present study aimed to evaluate the effects of roasting temperature on the quality characteristics and biological activity of quinoa. Quinoa was roasted at 160, 200, and 220℃ for 20 min. The lightness (L*) of quinoa decreased, however, the redness (a*) increased as the roasting temperature increased. The yellowness (b*) was the highest at 160℃ and decreased at 200 and 220℃. The highest contents of total polyphenol, flavonoid, and quercetin were observed at 220℃, the highest roasting temperature. The highest radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (73.65%) and α,α-diphenyl-β-picrylhydrazyl free radicals (47.82%) were found in roasted quinoa at 220℃. The α-glucosidase activity was inhibited by 62.13% at this temperature. The roasted quinoa at 220℃ also showed a significant cytoprotective effect against oxidative stress in HepG2 cells. These results could be useful in the development of food products using quinoa.
Keywords
Quinoa; roasting temperature; antioxidant; quercetin; hepatoprotective effect;
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