JavaScript is disabled for your browser. Some features of this site may not work without it.
Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
In this study, the effect of baking conditions and dough formulations on phenolic compounds, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour were investigated. The control cookies were prepared from dark-red popping corn, blue popping corn and blue-standard corn flour according AACC method 10-54 and baked at 200 degrees C for 7 and 10 min. In control corn cookies, the content of total flavonoids and anthocyanins, as free water-soluble phenolic compounds, was reduced by applied baking conditions. Our results show that citric acid significantly increased the total flavonoids and anthocyanins content in the cookies prepared from blue popping corn and blue-standard corn. Compared with the control cookies baked at 200 degrees C for 7 min, the cookies prepared with 0.5 g/100 g added citric acid and baked at 150 degrees C for 12 min had higher contents of total flavonoids and anthocyanins by 60 and 70%, respectively. However, as a result of Maillard reaction in...hibition at low pH, antioxidant capacity of anthocyanins-rich blue popping corn and blue standard corn cookies with 0.5 and 1 g/100 g citric acid was lower by 56 and 39%, respectively, compared to antioxidant capacity of their control cookies baked at 200 degrees C for 10 min.
TY - JOUR
AU - Žilić, Slađana
AU - Vančetović, Jelena
AU - Kocadagli, Tolgahan
AU - Gokmen, Vural
PY - 2016
UR - http://rik.mrizp.rs/handle/123456789/653
AB - In this study, the effect of baking conditions and dough formulations on phenolic compounds, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour were investigated. The control cookies were prepared from dark-red popping corn, blue popping corn and blue-standard corn flour according AACC method 10-54 and baked at 200 degrees C for 7 and 10 min. In control corn cookies, the content of total flavonoids and anthocyanins, as free water-soluble phenolic compounds, was reduced by applied baking conditions. Our results show that citric acid significantly increased the total flavonoids and anthocyanins content in the cookies prepared from blue popping corn and blue-standard corn. Compared with the control cookies baked at 200 degrees C for 7 min, the cookies prepared with 0.5 g/100 g added citric acid and baked at 150 degrees C for 12 min had higher contents of total flavonoids and anthocyanins by 60 and 70%, respectively. However, as a result of Maillard reaction inhibition at low pH, antioxidant capacity of anthocyanins-rich blue popping corn and blue standard corn cookies with 0.5 and 1 g/100 g citric acid was lower by 56 and 39%, respectively, compared to antioxidant capacity of their control cookies baked at 200 degrees C for 10 min.
PB - Elsevier Science Bv, Amsterdam
T2 - Lwt-Food Science and Technology
T1 - Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
VL - 65
SP - 597
EP - 603
DO - 10.1016/j.lwt.2015.08.057
ER -
@article{
author = "Žilić, Slađana and Vančetović, Jelena and Kocadagli, Tolgahan and Gokmen, Vural",
year = "2016",
url = "http://rik.mrizp.rs/handle/123456789/653",
abstract = "In this study, the effect of baking conditions and dough formulations on phenolic compounds, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour were investigated. The control cookies were prepared from dark-red popping corn, blue popping corn and blue-standard corn flour according AACC method 10-54 and baked at 200 degrees C for 7 and 10 min. In control corn cookies, the content of total flavonoids and anthocyanins, as free water-soluble phenolic compounds, was reduced by applied baking conditions. Our results show that citric acid significantly increased the total flavonoids and anthocyanins content in the cookies prepared from blue popping corn and blue-standard corn. Compared with the control cookies baked at 200 degrees C for 7 min, the cookies prepared with 0.5 g/100 g added citric acid and baked at 150 degrees C for 12 min had higher contents of total flavonoids and anthocyanins by 60 and 70%, respectively. However, as a result of Maillard reaction inhibition at low pH, antioxidant capacity of anthocyanins-rich blue popping corn and blue standard corn cookies with 0.5 and 1 g/100 g citric acid was lower by 56 and 39%, respectively, compared to antioxidant capacity of their control cookies baked at 200 degrees C for 10 min.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Lwt-Food Science and Technology",
title = "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour",
volume = "65",
pages = "597-603",
doi = "10.1016/j.lwt.2015.08.057"
}
Žilić S, Vančetović J, Kocadagli T, Gokmen V. Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. Lwt-Food Science and Technology. 2016;65:597-603
Žilić, S., Vančetović, J., Kocadagli, T.,& Gokmen, V. (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour.
Lwt-Food Science and TechnologyElsevier Science Bv, Amsterdam., 65, 597-603.
https://doi.org/10.1016/j.lwt.2015.08.057
Žilić Slađana, Vančetović Jelena, Kocadagli Tolgahan, Gokmen Vural, "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour" 65 (2016):597-603,
https://doi.org/10.1016/j.lwt.2015.08.057 .
