Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity

被引：48

作者：

Wronkowska, Malgorzata ^{[1
]}

Piskula, Mariusz Konrad ^{[1
]}

Zielinski, Henryk ^{[1
]}

机构：

[1] Polish Acad Sci, Inst Anim Reprod & Food Res, Dept Chem & Biodynam Food, Div Food Sci, Tuwima 10, PL-10748 Olsztyn, Poland

来源：

FOOD CHEMISTRY | 2016年 / 196卷

关键词：

Antioxidant capacity; Bioactive compounds; Buckwheat groats; Available lysine; Furosine; Browning; ADVANCED GLYCATION ENDPRODUCTS; HEAT-TREATED FOODS; COFFEE BREWS; QUALITY; BREAD; MILK; RAW;

D O I：

10.1016/j.foodchem.2015.09.064

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Changes in the formation of Maillard reaction products and antioxidant capacity of buckwheat, induced by roasting at 160 degrees 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, 30 mm of roasting was beneficial from a nutritional point of view for the obtained buckwheat product. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：355 / 358

页数：4

共 50 条

[21] Effect of the buckwheat groats production and storage time on the content of phenolic compounds
Klepacka, Joanna
PRZEMYSL CHEMICZNY, 2020, 99 (05): : 746 - 750
[22] Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting
Liu, Hua-Min
Han, Ya-Fei
Wang, Nan-Nan
Zheng, Yong-Zhan
Wang, Xue-De
JOURNAL OF OLEO SCIENCE, 2020, 69 (04) : 391 - 401
[23] Effect of Roasting and Brewing on the Antioxidant and Antiproliferative Activities of Tartary Buckwheat
Ryu, Ji-yeon
Choi, Yoonseong
Hong, Kun-Hwa
Chung, Yong Suk
Cho, Somi Kim
FOODS, 2020, 9 (09)
[24] Effect of Boiling in Water of Barley and Buckwheat Groats on the Antioxidant Properties and Dietary Fiber Composition
Hes, Marzanna
Dziedzic, Krzysztof
Gorecka, Danuta
Drozdzynska, Agnieszka
Gujska, Elzbieta
PLANT FOODS FOR HUMAN NUTRITION, 2014, 69 (03) : 276 - 282
[25] Effect of Boiling in Water of Barley and Buckwheat Groats on the Antioxidant Properties and Dietary Fiber Composition
Marzanna Hęś
Krzysztof Dziedzic
Danuta Górecka
Agnieszka Drożdżyńska
Elżbieta Gujska
Plant Foods for Human Nutrition, 2014, 69 : 276 - 282
[26] Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators
Perez-Burillo, Sergio
Angel Rufian-Henares, Jose
Pastoriza, Silvia
FOOD RESEARCH INTERNATIONAL, 2019, 121 : 514 - 523
[27] Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin
Joubran, Yousef
Mackie, Alan
Lesmes, Uri
FOOD CHEMISTRY, 2013, 141 (04) : 3796 - 3802
[28] The effect of high pressure on the formation of volatile products in a model Maillard reaction
Bristow, M
Isaacs, NS
JOURNAL OF THE CHEMICAL SOCIETY-PERKIN TRANSACTIONS 2, 1999, (10): : 2213 - 2218
[29] Analysis of nonvolatile reaction products of aqueous Maillard model systems - The effect of time on the profile of reaction products
Ames, JM
Bailey, RG
Monti, SM
Bunn, CA
CHEMICAL MARKERS FOR PROCESSED AND STORED FOODS, 1996, 631 : 2 - 13
[30] The Effects of Naringenin on Volatile Formation, Browning Intensity and Antioxidant Capacity in Three Maillard Reaction Models
Teng J.
Li Z.
Hu X.
Tao N.
Wang M.
Wang, Mingfu (mfwang@shou.edu.cn), 2018, Chinese Institute of Food Science and Technology (18) : 9 - 18

← 1 2 3 4 5 →