Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

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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In this study, the effect of anthocyanin-rich popping maize flour on phenolic 5326058hx 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 operation igloo white 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-gluco-side was the most prevalent anthocyanins in maize mix-breads.However, given to the synergistic and antagonistic interaction that arises from the co- existence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity.