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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

100%

Simic M., Zilic S., Simuruna O., Filipcev B., Skrobot D., Vancetovic J.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 4

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.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Filipcev B.

1 Simic M.

1 Simuruna O.

1 Skrobot D.

1 Vancetovic J.

1 Zilic S.

1 2018

Wyniki wyszukiwania

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