Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa (Chenopodium quinoa Willd)

The present study focused on impact of microwave heat treatment on the morphological, functional, thermal, and antioxidant properties of quinoa. Microwave roasting significantly (p < .05) varied the WAC (1.04 to 1.41 g/g), OAC (1.09 to 0.96 g/g), FC (6.66% to 4.62%), EC (57.06% to 43.18%), and pasting properties of quinoa. Roasted quinoa samples are rich in TPC (78.54 to 105.9 mg GAE/100 g) and AOA (68.95% to 81.84%). In contrast, higher reduction in gelatinization temperature and destruction of crystalline structure (amylopectin content: 85.23% to 80.78%) in starch molecule were observed in highly roasted samples. Microwave roasted samples showed a significant reduction in ordered structure (beta-sheet and alpha-helix) and converted into unordered and flexible structure. Practical applications This study will add scientific knowledge in the field of microwave roasting of quinoa and help to understand the effect of microwave power and roasting time. The result will help in identifying the best roasting condition to achieve the desirable quality for snack production or formulation of new functional foods.