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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2018-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0002/pjfns-2018-0002.xml?format=INT |