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KMID : 0380620140460030390
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 3 p.390 ~ p.393
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Effect of Roasting Conditions on the Antioxidant Activities of Tartary Buckwheat
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Lee Myung-Hye
Jo Jin-Ho
Kim Jong-Chan
Kim Bum-Keun
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Abstract
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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 175oC for 5 min showed significantly higher total polyphenol content (p<0.05), while those roasted at 250oC 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 (p<0.05). However, seeds roasted at a higher temperatures (250oC) for 10 min showed significantly lower electron-donating abilities (p<0.05). Seeds roasted at 175oC showed adequate L values, regardless of the roasting time. In contrast, seeds roasted for 10 min at 250oC, 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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KEYWORD
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tartary buckwheat, roasting condition, total polyphenol, electron donating ability, color value
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