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 profile, antioxidant whole wheat phyllo dough 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 swish supreme glide track white 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.