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Optimization for anthocyanin and antioxidant contents and effects of acidulants on purple corn cake containing corn silk powder qualities
Kokkaew, H1, Pitirit, T2.
The objectives of this study were: 1) to investigate the optimal raw material ratio of purple
corn cake containing corn silk powder (PCC) for maximal the total anthocyanin content (TAC),
2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability (ABTS-RSA)
and texture score using response surface methodology (RSM) and 2) to evaluate the effects
of adding organic acids of PCC on TAC, total phenolic content (TPC), ABTS-RSA, ferrous
chelating ability (FCA), color values and sensory evaluation. The optimal raw material ratio
for maximal TAC (142.0 μg CE/g), ABTS-RSA (1,249.0 μg TE/g) and texture score (6.6)
was the ratio of purple corn flour to rice flour of 71.1:28.9, corn silk content of 10.0 and
water content of 27.1 (% total flour weight basis). The acidified PCC (APCC) with citric acid,
fumaric acid, glucono-delta-lactone (GDL) and lactic acid at 0, 0.3, 0.75, 1.5, 3.0, 4.5 and
6.0% (% total flour weight basis) could reduce the degradations of TAC, TPC, ABTS-RSA
and FCA. However, APCC with 3% fumaric acid showed the highest of TAC (282.7 μg CE/g),
TPC (2,154.7 μg GE/g), ABTS-RSA (1,884.8 μg TE/g) and FCA (5,571.1 μg EDTA/g). The
difference color (ΔE) and chroma values of APCC were significantly increased as increasing
acid concentrations. Inversely, hue value was decreased as increasing acid concentrations.
Additionally, the sensory scores in taste, texture and overall acceptability of APCC with 0.3%
organic acid were higher than other acid preparations.
Affiliation:
- Nakhon Phanom University, Thailand
- Khon Kaen University, Thailand
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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