Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties

•Roasting caused a varying degree of chemical changes in Tartary buckwheat varieties.•Antioxidants showed sharpest decline at 170°C, which was considered unacceptable.•Increase in roasting temperature caused an increase in LOPA, FIC, FAST index & BI.•The antioxidant properties were better preser...

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Veröffentlicht in:	Food chemistry 2019-07, Vol.285, p.240-251
Hauptverfasser:	Bhinder, Seerat, Singh, Balwinder, Kaur, Amritpal, Singh, Narpinder, Kaur, Manpreet, Kumari, Supriya, Yadav, Madhav P.
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity buckwheat Fagopyrum tataricum fluorescence gallic acid Maillard reaction products Phenolic compounds polyphenols quercetin Roasting Rutin Tartary buckwheat temperature thermal stability
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