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

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...

Olles dieđut

Bibliográfalaš dieđut
Váldodahkkit: Simić Marijana, Žilić Slađana, Šimuruna Olivera, Filipčev Bojana, Škrobot Dubravka, Vančetović Jelena
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-12-01
Ráidu:Polish Journal of Food and Nutrition Sciences
Fáttát:
anthocyanin-rich popping maize flour
bread
phenolic profile
anthocyanins
antioxidant capacity
physical and sensory properties
Liŋkkat:http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0002/pjfns-2018-0002.xml?format=INT

Interneahtta

http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0002/pjfns-2018-0002.xml?format=INT

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