Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity

Changes in the formation of Maillard reaction products and antioxidant capacity of buckwheat, induced by roasting at 160 degrees C for 30, 40 and 50 min, were evaluated in the study. Furozine, was detected after roasting, in all buckwheat samples. Increase of FIC, the presence of significant amounts of CML and enhanced browning were observed, along with increasing times of roasting. The formation of acrylamide in the obtained buckwheat products was also significantly connected with the time of roasting. A significant degradation was observed in natural antioxidants, as affected by heat treatment time. The colour parameter changed significantly with the increasing of roasting time. Overall, 30 mm of roasting was beneficial from a nutritional point of view for the obtained buckwheat product. (C) 2015 Elsevier Ltd. All rights reserved.