Effect of Roasting Conditions on the Antioxidant Activities of Tartary Buckwheat
2014
Lee, M.H., Korea Food Research Institute, Gyeonggi, Republic of Korea | Cho, J.H., Korea Food Research Institute, Gyeonggi, Republic of Korea | Kim, J.C., Korea Food Research Institute, Gyeonggi, Republic of Korea | Kim, B.K., Korea Food Research Institute, Gyeonggi, Republic of Korea
The effects of roasting temperature and time on the antioxidant activities of tartary buckwheat were investigated. Compared to raw seeds (2.05 mg TAE/g), seeds roasted at 175¡� for 5 min showed significantly higher total polyphenol content (p0.05), while those roasted at 250¡� for 10 min showed significantly lower total polyphenol content (2.77 and 2.56 mg TAE/g, respectively). The electron-donating abilities of tartary buckwheat seeds increased with an increase in the roasting time at lower temperatures (p0.05). However, seeds roasted at a higher temperatures (250¡�) for 10 min showed significantly lower electron-donating abilities (p0.05). Seeds roasted at 175¡� showed adequate L values, regardless of the roasting time. In contrast, seeds roasted for 10 min at 250¡�, showed markedly lower L values. Our results suggest that the roasting temperature and time must be controlled to produce high-quality tartary buckwheat products.
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