Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal

Abstract

The effects of micro comminution on the functional nutrients and antioxidant activity of quinoa cereal were investigated. The particle size distribution of quinoa cereal powder after micro comminution processing was investigated, as well as the nutritional and functional components and antioxidant characteristics. Simultaneously, correlations between antioxidant activity and product development and deep processing of quinoa cereal were investigated. The results indicate that: the fat, polysaccharide, and total phenol contents increased significantly (P < 0.05), while the total dietary fibre content decreased significantly (P < 0.05); the total antioxidant, DPPH, ABTS, and linoleic acid system contents of micro crushed quinoa oatmeal increased gradually, while the hydroxyl radical scavenging rate and TBA value decreased; when the grain size of micro crushed quinoa oatmeal was decreased. Micro crushing technique has the potential to boost quinoa cereal's nutritional content and antioxidant activity.

Keywords:
quinoa cereal; micro comminution; functional nutrition; the oxidation resistance