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Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
dc.creator | Simić, Marijana | |
dc.creator | Žilić, Slađana | |
dc.creator | Vančetović, Jelena | |
dc.creator | Simuruna, Olivera | |
dc.creator | Filipcev, Bojana | |
dc.creator | Skrobot, Dubravka | |
dc.date.accessioned | 2019-05-16T12:22:10Z | |
dc.date.available | 2019-05-16T12:22:10Z | |
dc.date.issued | 2018 | |
dc.identifier.issn | 1230-0322 | |
dc.identifier.uri | http://rik.mrizp.rs/handle/123456789/733 | |
dc.description.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. | en |
dc.publisher | De Gruyter Poland Sp Zoo, Warsaw | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS// | |
dc.rights | restrictedAccess | |
dc.source | Polish Journal of Food and Nutrition Sciences | |
dc.subject | anthocyanin-rich popping maize flour | en |
dc.subject | bread | en |
dc.subject | phenolic profile | en |
dc.subject | anthocyanins | en |
dc.subject | antioxidant capacity | en |
dc.subject | physical and sensory properties | en |
dc.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 | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.volume | 68 | |
dc.citation.issue | 4 | |
dc.citation.spage | 299 | |
dc.citation.epage | 308 | |
dc.citation.other | 68(4): 299-308 | |
dc.citation.rank | M22~ | |
dc.identifier.wos | 000446999400002 | |
dc.identifier.doi | 10.2478/pjfns-2018-0002 | |
dc.identifier.scopus | 2-s2.0-85045907719 | |
dc.type.version | publishedVersion |