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Skrobot, Dubravka

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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

Simić, Marijana; Žilić, Slađana; Vančetović, Jelena; Simuruna, Olivera; Filipcev, Bojana; Skrobot, Dubravka

(De Gruyter Poland Sp Zoo, Warsaw, 2018)

TY  - JOUR
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Simuruna, Olivera
AU  - Filipcev, Bojana
AU  - Skrobot, Dubravka
PY  - 2018
UR  - http://rik.mrizp.rs/handle/123456789/733
AB  - 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.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
VL  - 68
IS  - 4
SP  - 299
EP  - 308
DO  - 10.2478/pjfns-2018-0002
ER  - 
@article{
author = "Simić, Marijana and Žilić, Slađana and Vančetović, Jelena and Simuruna, Olivera and Filipcev, Bojana and Skrobot, Dubravka",
year = "2018",
url = "http://rik.mrizp.rs/handle/123456789/733",
abstract = "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.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties",
volume = "68",
number = "4",
pages = "299-308",
doi = "10.2478/pjfns-2018-0002"
}
Simić, M., Žilić, S., Vančetović, J., Simuruna, O., Filipcev, B.,& Skrobot, D. (2018). Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties.
Polish Journal of Food and Nutrition SciencesDe Gruyter Poland Sp Zoo, Warsaw., 68(4), 299-308.
https://doi.org/10.2478/pjfns-2018-0002
Simić M, Žilić S, Vančetović J, Simuruna O, Filipcev B, Skrobot D. Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties. Polish Journal of Food and Nutrition Sciences. 2018;68(4):299-308
Simić Marijana, Žilić Slađana, Vančetović Jelena, Simuruna Olivera, Filipcev Bojana, Skrobot Dubravka, "Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties" 68, no. 4 (2018):299-308,
https://doi.org/10.2478/pjfns-2018-0002 .
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