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 soiebiologique.com 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 hiboost 4k smart link 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.