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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2018
Authors
Simić, Marijana
Žilić, Slađana

Vančetović, Jelena

Simuruna, Olivera
Filipcev, Bojana
Skrobot, Dubravka
Article (Published version)

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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 th...e 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.
Keywords:
anthocyanin-rich popping maize flour / bread / phenolic profile / anthocyanins / antioxidant capacity / physical and sensory propertiesSource:
Polish Journal of Food and Nutrition Sciences, 2018, 68, 4, 299-308Publisher:
- De Gruyter Poland Sp Zoo, Warsaw
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)
DOI: 10.2478/pjfns-2018-0002
ISSN: 1230-0322
WoS: 000446999400002
Scopus: 2-s2.0-85045907719
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MRIZPTY - 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 UR - conv_990 ER -
@article{ author = "Simić, Marijana and Žilić, Slađana and Vančetović, Jelena and Simuruna, Olivera and Filipcev, Bojana and Skrobot, Dubravka", year = "2018", 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", url = "conv_990" }
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. in Polish Journal of Food and Nutrition Sciences De Gruyter Poland Sp Zoo, Warsaw., 68(4), 299-308. https://doi.org/10.2478/pjfns-2018-0002 conv_990
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. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):299-308. doi:10.2478/pjfns-2018-0002 conv_990 .
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" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):299-308, https://doi.org/10.2478/pjfns-2018-0002 ., conv_990 .