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
Autori
Simić, MarijanaŽilić, Slađana
Vančetović, Jelena
Simuruna, Olivera
Filipcev, Bojana
Skrobot, Dubravka
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
anthocyanin-rich popping maize flour / bread / phenolic profile / anthocyanins / antioxidant capacity / physical and sensory propertiesIzvor:
Polish Journal of Food and Nutrition Sciences, 2018, 68, 4, 299-308Izdavač:
- De Gruyter Poland Sp Zoo, Warsaw
Finansiranje / projekti:
- Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-MESTD-Technological Development (TD or TR)-31069)
DOI: 10.2478/pjfns-2018-0002
ISSN: 1230-0322