| dc.description.abstract | This study aimed to investigate the effect of roasting temperature (130oC and
160oC) and duration (10, 20, and 30 minutes) on the physicochemical properties
of buckwheat milk. The project evaluated the changes in total soluble and insoluble
solids, total phenolic content (TPC), antioxidant activity (AA), color, and turbidity.
Roasting reduced the solids content of unroasted and roasted buckwheat milk. The
total soluble solids ranged between 24.833 to 29.400 g/L with the control sample
as the highest. Temperature changes resulted in a slight increase in phenolic
content suggesting there was a presence of Maillard reaction products (MRPs);
however, could have been overestimated due to possible reactivity of protein
hydrolysates and reducing sugars. The total phenolic content ranged between
62.534 to 71.325 mg gallic acid equivalents per liter sample (mg GAE/L).
Antioxidant activity decreased as roasting temperature and time increased. It is
evident temperature posed a risk of losing antioxidative characteristics. The color
was not significantly impacted excluding redness (a* value) which experienced an
increase. The turbidity of the samples rose along with roasting temperature and
time, however, was not visually recognizable. | en_US |
