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한국식품과학회지
→ 한국식품과학회지2014 ; 46(3): 390-393
Effect of Roasting Conditions on the Antioxidant Activities of Tartary Buckwheat
볶음 공정에 따른 타타리 메밀의 항산화 활성 측정
Myung-Hye Lee, Jin-Ho Cho, Jong-Chan Kim, and Bum-Keun Kim*
Korea Food Research Institute
이명혜·조진호·김종찬·김범근*
한국식품연구원
ABSTRACT
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.
KEYWORD
tartary buckwheat, roasting condition, total polyphenol, electron donating ability, color value
한국식품과학회지 2014 Jun; 46(3): 390 - 393
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