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dc.creatorSimić, Marijana
dc.creatorŽilić, Slađana
dc.creatorVančetović, Jelena
dc.creatorSimuruna, Olivera
dc.creatorFilipcev, Bojana
dc.creatorSkrobot, Dubravka
dc.date.accessioned2019-05-16T12:22:10Z
dc.date.available2019-05-16T12:22:10Z
dc.date.issued2018
dc.identifier.issn1230-0322
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/733
dc.description.abstractIn 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.en
dc.publisherDe Gruyter Poland Sp Zoo, Warsaw
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.rightsrestrictedAccess
dc.sourcePolish Journal of Food and Nutrition Sciences
dc.subjectanthocyanin-rich popping maize flouren
dc.subjectbreaden
dc.subjectphenolic profileen
dc.subjectanthocyaninsen
dc.subjectantioxidant capacityen
dc.subjectphysical and sensory propertiesen
dc.titleEffects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Propertiesen
dc.typearticle
dc.rights.licenseARR
dc.citation.volume68
dc.citation.issue4
dc.citation.spage299
dc.citation.epage308
dc.citation.other68(4): 299-308
dc.citation.rankM22~
dc.identifier.wos000446999400002
dc.identifier.doi10.2478/pjfns-2018-0002
dc.identifier.scopus2-s2.0-85045907719
dc.type.versionpublishedVersion


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Приказ основних података о документу