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2018 | 68 | 4 |
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Effects of anthocyanin-rich popping maize flour on the phenolic profile and the antioxidant capacity of mix-bread and its physical and sensory properties

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In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile, antioxidant capacity and color of bread were investigated. Texture and sensory properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.
Opis fizyczny
  • Department of Food Technology and Biochemistry, Maize Research Institute, Slobodana Bajica 1, Belgrade-Zemun, Serbia
  • Department of Food Technology and Biochemistry, Maize Research Institute, Slobodana Bajica 1, Belgrade-Zemun, Serbia
  • Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
  • Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
  • Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
  • Plant Breeding Department, Maize Research Institute, Slobodana Bajica 1, Belgrade-Zemun, Serbia
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