title: Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity.
abstract: Changes in the formation of Maillard reaction products and antioxidant capacity of buckwheat, induced by roasting at 160 °C for 30, 40 and 50 min, were evaluated in the study. Furozine, was detected after roasting, in all buckwheat samples. Increase of FIC, the presence of significant amounts of CML and enhanced browning were observed, along with increasing times of roasting. The formation of acrylamide in the obtained buckwheat products was also significantly connected with the time of roasting. A significant degradation was observed in natural antioxidants, as affected by heat treatment time. The colour parameter changed significantly with the increasing of roasting time. Overall, 30min of roasting was beneficial from a nutritional point of view for the obtained buckwheat product.
authors.affiliation: Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland. Electronic address: m.wronkowska@pan.olsztyn.pl.
authors.forename: Wronkowska
authors.initials: W
authors.lastname: Małgorzata
authors.affiliation: Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
authors.forename: Piskuła Mariusz
authors.initials: PM
authors.lastname: Konrad
authors.affiliation: Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
authors.forename: Henryk
authors.initials: H
authors.lastname: Zieliński
mesh_terms: D020106:Acrylamide; D000975:Antioxidants / Q000032:analysis; D019612:Fagopyrum; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D015416:Maillard Reaction; D012639:Seeds; D013997:Time Factors
chemical_list: D000975:Antioxidants; D020106:Acrylamide
keywords: Antioxidant capacity; Available lysine; Bioactive compounds; Browning; Buckwheat groats; Furosine