Study On The Effects Of Microwave Baking On Functional Properties And Application Of Chenopodium Quinoa

In this study,the samples were prepared by microwave baking on “Long quinoa No.1”,and compared to Chenopodium quinoa without microwave baking.The research consisted of three parts.First,the basic nutrition,gelatinization,microscopic morphology and crystallization of Chenopodium quinoa were analyzed after microwave baking.Then,the effects of microwave baking on antioxidant and antioxidant properties of Chenopodium quinoa were studied.Last,the change of solubility of Chenopodium quinoa flour was studied after microwave baking.The content of the moisture,protein,crude fat and soluble sugar of the “Long quinoa No.1” after microwave baking were significantly decreased,and the content of crude fiber,starch and ash did not change significantly(P < 0.05).The gelatinization properties of Chenopodium quinoa flour were significantly affected by microwave baking(P<0.05).The 398-3 sample had the strongest anti-aging ability and the worst thermal stability.With the increase of microwave power and the extension of baking time,the surface of Chenopodium quinoa flour had changed from rough and loose to relatively smooth,and the flour particles were obviously damaged and cracked.These changes resulted in the formation of the pores on the surface of Chenopodium quinoa flour.The crystal structure of Chenopodium quinoa flour was not significantly affected by microwave baking.The crystallinity of Chenopodium quinoa flour was reduced by microwave baking.When the microwave power was lower,the total phenols content of Chenopodium quinoa increased with the extension of baking time.When the microwave power was higher,the total phenols content of Chenopodium quinoa decreased with the extension of baking time.The total flavonoids content decreased with the increase of microwave baking power and time.When the microwave power was lower,the antioxidant activity of Chenopodium quinoa increased with the extension of baking time.When the microwave power was higher,the antioxidant activity of Chenopodium quinoa decreased with the extension of baking time.The total phenol content was significantly correlated with the antioxidant activity of Chenopodium quinoa(P<0.01).The total flavonoid content was not correlated with the antioxidant activity of Chenopodium quinoa(P>0.05).The water solubility and caking rate of Chenopodium quinoa flour were significantly reduced after microwave baking.The wettability,water absorption and dispersion of Chenopodium quinoa flour were significantly increased after microwave baking.In general,microwave baking improved the solubility of Chenopodium quinoa.