title: Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds.
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.
authors.affiliation: Faculty of Engineering, Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. del Valle 5737, 7400 Olavarría, Argentina.
authors.forename: Ramiro Ariel
authors.initials: RA
authors.lastname: Carciochi
authors.affiliation: Polytech Lille, Univ. Lille 1, EA 7394 -ICV- Institut Charles Viollette, Av. Paul Langevin, F-59655 Villeneuve d'Ascq, France.
authors.forename: Krasimir
authors.initials: K
authors.lastname: Dimitrov
authors.affiliation: ISA Lille, EA 7394 -ICV- Institut Charles Viollette, 48 Boulevard Vauban, F-59046 Lille, France.
authors.forename: Leandro
authors.initials: L
authors.lastname: Galván D Alessandro
keywords: Antioxidant activity; Chenopodium quinoa; Maillard reaction products; Malting; Phenolic compounds