TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Vasić, Marko
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1113
AB  - Four commercial wholegrain flours made from differently colored kernels of maize genotypes produced in Maize Research
Institute "Zemun Polje" were used as the subject of this study. Values of major chemical components as well as mineral nutrients,
antioxidants and some vitamins of wholegrain flours obtained from white dent hybrid, yellow popping maize hybrid, red dent variety
and blue popping maize landrace are presented. All flours had high fiber content (6.9-10.4%), while total protein ranged from 8.5%
to 12.2%. A high level of anthocyanins was determined in blue popping maize wholegrain flour (910.0 mg CGE/kg), whereas yellow
popping maize flour had a high content of total carotenoids (26.5 mg βCE/kg). Total antioxidant capacity was the lowest in white
(15.50 mmol Trolox Eq/kg) and the highest in blue popping maize flour (37.6 mmol Trolox Eq/kg). All investigated wholegrain flours
contained high levels of potassium and magnesium, as well as high content of trace elements, namely iron, zinc, copper and
manganese. The maize flour is naturally gluten-free, which makes it highly suitable for persons susceptible to a gluten allergy and
those with celiac disease. These results indicate that the wholegrain ZP maize flours can be used as functional food ingredients.
AB  - Kao predmet ovog istraživanja korišćena su četiri komercijalna integralna brašna dobijena od genotipova kukuruza različite boje
zrna proizvedenih u Institutu za kukuruz „Zemun Polje“. Prikazane su vrednosti glavnih nutritivnih parametara kao i mineralnih
materija, antioksidanata i pojedinih vitamina integralnog brašna dobijenog od hibrida belog zubana, hibrida kukuruza žutog
kokičara, sorte crvenog zubana i populacije kukuruza plavog kokičara. Sva brašna su imala visok sadržaj vlakana (6,9-10,4%), dok
se sadržaj proteina kretao od 8,5% do 12,2%. Visok nivo antocijana utvrđen je u integralnom brašnu kukuruza plavog zrna (910,00
mg CGE/kg, pri čemu je u žutom kukuruznom brašnu utvrđen visok sadržaj karotenoida (26,5 mg βCE/kg). Ukupni antioksidativni
kapacitet bio je najniži u belom (15,50 mmol Trolox Ek/kg), a najviši u plavom kukuruznom brašnu (37,60 mmol Trolox Eq/kg). Sva
ispitivana integralna brašna sadržala su visok nivo kalijuma i magnezijuma, kao i visok sadržaj mikroelemenata, odnosno gvožđa,
cinka, bakra i mangana. Ovi rezultati ukazuju da se integralna ZP kukuruzna brašna mogu koristiti kao funkcionalni sastojci hrane.
PB  - Novi Sad : National Society of Processing and Energy in Agriculture
T2  - Journal on Processing and Energy in Agriculture
T1  - Wholegrain flours of differently colored maize kernels as macro- and micronutrient-rich food ingredients
T1  - Integralno brašno od kukuruza različite boje zrna kao izvor makro- i mikro- nutrijenata
VL  - 26
IS  - 2
SP  - 64
EP  - 67
DO  - 10.5937/jpea26-37635
ER  - 

@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Vasić, Marko",
year = "2022",
abstract = "Four commercial wholegrain flours made from differently colored kernels of maize genotypes produced in Maize Research
Institute "Zemun Polje" were used as the subject of this study. Values of major chemical components as well as mineral nutrients,
antioxidants and some vitamins of wholegrain flours obtained from white dent hybrid, yellow popping maize hybrid, red dent variety
and blue popping maize landrace are presented. All flours had high fiber content (6.9-10.4%), while total protein ranged from 8.5%
to 12.2%. A high level of anthocyanins was determined in blue popping maize wholegrain flour (910.0 mg CGE/kg), whereas yellow
popping maize flour had a high content of total carotenoids (26.5 mg βCE/kg). Total antioxidant capacity was the lowest in white
(15.50 mmol Trolox Eq/kg) and the highest in blue popping maize flour (37.6 mmol Trolox Eq/kg). All investigated wholegrain flours
contained high levels of potassium and magnesium, as well as high content of trace elements, namely iron, zinc, copper and
manganese. The maize flour is naturally gluten-free, which makes it highly suitable for persons susceptible to a gluten allergy and
those with celiac disease. These results indicate that the wholegrain ZP maize flours can be used as functional food ingredients., Kao predmet ovog istraživanja korišćena su četiri komercijalna integralna brašna dobijena od genotipova kukuruza različite boje
zrna proizvedenih u Institutu za kukuruz „Zemun Polje“. Prikazane su vrednosti glavnih nutritivnih parametara kao i mineralnih
materija, antioksidanata i pojedinih vitamina integralnog brašna dobijenog od hibrida belog zubana, hibrida kukuruza žutog
kokičara, sorte crvenog zubana i populacije kukuruza plavog kokičara. Sva brašna su imala visok sadržaj vlakana (6,9-10,4%), dok
se sadržaj proteina kretao od 8,5% do 12,2%. Visok nivo antocijana utvrđen je u integralnom brašnu kukuruza plavog zrna (910,00
mg CGE/kg, pri čemu je u žutom kukuruznom brašnu utvrđen visok sadržaj karotenoida (26,5 mg βCE/kg). Ukupni antioksidativni
kapacitet bio je najniži u belom (15,50 mmol Trolox Ek/kg), a najviši u plavom kukuruznom brašnu (37,60 mmol Trolox Eq/kg). Sva
ispitivana integralna brašna sadržala su visok nivo kalijuma i magnezijuma, kao i visok sadržaj mikroelemenata, odnosno gvožđa,
cinka, bakra i mangana. Ovi rezultati ukazuju da se integralna ZP kukuruzna brašna mogu koristiti kao funkcionalni sastojci hrane.",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture",
journal = "Journal on Processing and Energy in Agriculture",
title = "Wholegrain flours of differently colored maize kernels as macro- and micronutrient-rich food ingredients, Integralno brašno od kukuruza različite boje zrna kao izvor makro- i mikro- nutrijenata",
volume = "26",
number = "2",
pages = "64-67",
doi = "10.5937/jpea26-37635"
}

Nikolić, V., Žilić, S., Simić, M.,& Vasić, M.. (2022). Wholegrain flours of differently colored maize kernels as macro- and micronutrient-rich food ingredients. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 26(2), 64-67.
https://doi.org/10.5937/jpea26-37635

Nikolić V, Žilić S, Simić M, Vasić M. Wholegrain flours of differently colored maize kernels as macro- and micronutrient-rich food ingredients. in Journal on Processing and Energy in Agriculture. 2022;26(2):64-67.
doi:10.5937/jpea26-37635 .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Vasić, Marko, "Wholegrain flours of differently colored maize kernels as macro- and micronutrient-rich food ingredients" in Journal on Processing and Energy in Agriculture, 26, no. 2 (2022):64-67,
https://doi.org/10.5937/jpea26-37635 . .