Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)

• DOI: 10.1111/jfpp.16595
• Publication Date: 2022-04-01T06:00:49Z
• Authors: Ankan Kheto; Don Joseph; Makdud Islam; Subhamoy Dhua; Rahul Das; Yogesh Kumar; Rahul Vashishth; Vijay Singh Shara...; Kshitiz Kumar; Prabhat K. Nema
• Keywords: Roasting; Chenopodium quinoa

The present study focused on impact of microwave heat treatment the morphological, functional, thermal, and antioxidant properties quinoa. Microwave roasting significantly (p < .05) varied WAC (1.04 to 1.41 g/g), OAC (1.09 0.96 FC (6.66% 4.62%), EC (57.06% 43.18%), pasting Roasted quinoa samples are rich in TPC (78.54 105.9 mg GAE/100 g) AOA (68.95% 81.84%). In contrast, higher reduction gelatinization temperature destruction crystalline structure (amylopectin content: 85.23% 80.78%) starch molecule were observed highly roasted samples. showed a significant ordered (β-sheet α-helix) converted into unordered flexible structure. Practical applications This will add scientific knowledge field help understand effect power time. result identifying best condition achieve desirable quality for snack production or formulation new functional foods.