Title: Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds
Abstract: In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa malt was obtained and subsequently roasted at different temperatures (100–190 °C). Results showed maximum increases in phenolic compounds, Maillard reaction products and antioxidant activity (DPPH radical scavenging and reducing power) in samples roasted at 145 °C for 30 min, whereas a more intensive thermal treatment (190 °C) diminished the levels of all evaluated variables. Thus, malting with a moderate thermal treatment could be considered as an effective process to enrich antioxidants in quinoa grains for their further use as functional ingredient in the production of gluten-free foods and beverages.