Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

퀴노아의 품질특성 및 생리활성에 대한 로스팅 온도의 영향

  • 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)
  • 진민근 (경성대학교 식품응용공학부) ;
  • 전아영 (경성대학교 식품응용공학부) ;
  • 권지현 (경성대학교 식품응용공학부) ;
  • 김나은 (경성대학교 식품응용공학부) ;
  • 김영화 (경성대학교 식품응용공학부)
  • Received : 2021.06.07
  • Accepted : 2021.06.25
  • Published : 2021.06.30
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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

Acknowledgement

이 성과는 2021년도 Brain Busan 21 플러스 사업에 의하여 지원되었고, 이에 감사드립니다.

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