Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
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 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.
Keywords:
Corn cookies / Baking conditions / Dough formulations / Phenolic compounds stability / antioxidant activitySource:
Lwt-Food Science and Technology, 2016, 65, 597-603Publisher:
- Elsevier Science Bv, Amsterdam
Projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)
DOI: 10.1016/j.lwt.2015.08.057
ISSN: 0023-6438
WoS: 000364796700078
Scopus: 2-s2.0-84951951608
Collections
Institution
MRIZPTY - 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 .