Physicochemical characteristics and quality properties of a cereal-based beverage made with roasted kamut (Triticum turgidum ssp.)

Phyrim Lee, O. Hyeonbin, Si Yeon Kim, Young Soon Kim

Research output: Contribution to journalArticlepeer-review

Abstract

In this study roasted kamut was used to develop a novel cereal-based beverage, and the antioxidant activities, protein content and quality properties of this novel beverage were investigated. Kamut was roasted at different temperatures (150, 200, and 250°C) and for different time periods (15 and 30 min). The moisture content of kamut decreased as the roasting time and temperature were increased. The total polyphenols content, the total flavonoids content, and the FRAP had the highest values at the 250°C/30 min roasting condition. The lowest 2,2’-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) IC50 value was also observed at the 250°C/30 min roasting condition. The protein content was the highest at the 200°C/30 min roasting condition. Kamut and kamut beverages showed lower L-values with increasing the roasting temperature and time. The browning index in 250°C/30 min roasting condition was increased by three times compared to that of control. The yield and pH of the kamut beverage tended to decrease as the roasting time and temperature increased. The total soluble solids, turbidity, and suspension stability of the kamut beverages increased with a higher roasting temperature and a longer roasting time.

Original languageEnglish
Pages (from-to)1112-1119
Number of pages8
JournalJournal of the Korean Society of Food Science and Nutrition
Volume48
Issue number10
DOIs
Publication statusPublished - 2019 Jan 1

Keywords

  • Antioxidant activities
  • Cereal-based beverage
  • Kamut
  • Protein content
  • Roasting

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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