Acidulant and oven type affect total anthocyanin content of blue corn cookies

Journal of the Science of Food and Agriculture

Volumn 91, Issue 1, 2011, Pages 38-43

  Li, Jian ^a   Walker, Chuck E ^a   Faubion, Jon M ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Acidulent; Anthocyanin; Blue corn; Cookies; Oven type

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; BETA GLUCONO 1,5 LACTONE; BETA-GLUCONO-1,5-LACTONE; CITRIC ACID; FOOD ADDITIVE; GALACTAN; GLUCONIC ACID; GUAR GUM; LACTIC ACID; LACTONE; MANNAN; PLANT EXTRACT; PLANT GUM;

ARTICLE; BREAD; CEREAL; CHEMISTRY; COOKING; FLOUR; FOOD HANDLING; HEAT; MAIZE; METHODOLOGY; WHEAT;

ANTHOCYANINS; ANTIOXIDANTS; BREAD; CEREALS; CITRIC ACID; COOKING; FLOUR; FOOD ADDITIVES; FOOD TECHNOLOGY; GALACTANS; GLUCONATES; HOT TEMPERATURE; LACTIC ACID; LACTONES; MANNANS; PLANT EXTRACTS; PLANT GUMS; TRITICUM; ZEA MAYS;

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

EID: 78649421968     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4173     Document Type: Article

References (32)

1. Sullivan J, Anthocyanin. [Online]. (1998). Available: [13 March 2009].
2. Clifford MN, Anthocyanins-nature, occurrence and dietary burden. J Sci Food Agric 80: 1063-1072 (2000).
3. Ames BN and Gold LS, Endogenous mutagens and the causes of aging and cancer. Mutat Res 250: 3-16 (1991).
4. Ames BN, Shigenaga MK and Hagen TM, Oxidants, antioxidants, and the degenerative diseases of aging. Proc Natl Acad Sci USA 90: 7915-7922 (1993).
5. Harman D, Role of free radicals in aging and disease. Ann NY Acad Sci 673: 126-141 (1992).
6. Davies KJA, Oxidative stress: the paradox of aerobic life. Free Radicals and Oxidative Stress: Environment, Drugs, and Food Additives. 61: 1-31 (1995).
7. Allen RG and Tresini M, Oxidative stress and gene regulation. Free Radic Biol Med 28: 463-499 (2000).
8. Jing P, Purple corn anthocyanins: chemical structure, chemoprotective activity and structure/function relationships. Dissertation, Ohio State University (2006).
9. Jing P and Giusti MM, Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract. J Food Sci 72: C363-C368 (2007).
10. Wang H, Cao GH and Prior RL, Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem 45: 304-309 (1997).
11. Larson RA, The antioxidants of higher plants. Phytochemistry 4: 969-978 (1988).
12. Wang SY and Lin HS, Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. J Agric Food Chem 48: 140-146 (2000).
13. Wrolstad RE, The possible health benefits of anthocyanin pigments and polyphenolics. [Online]. (2001). Available: [3 May 2007].
14. Buhler DR and Miranda C, Antioxidant activities of flavonoids. [Online]. (2000). Available: [10 July2007].
15. Prior RL, Fruits and vegetables in the prevention of cellular oxidative damage. Amer J of Clin Nutr 78: 570S-578S (2003).
16. Serna-Saldivar SO, Gomez MH and Rooney LW, Technology, chemistry, and nutritional value of alkaline-cooked corn products, in Advances in Cereal Science and Technology, Vol. 10. American Association of Cereal Chemists, St Paul, MN, pp. 243-295 (1990).
17. Mazza G and Miniati E, Anthocyanins in Fruits, Vegetables, and Grains. CRC Press, Boca Raton, FL, pp. 1-23 (1993).
18. Del Pozo-Insfran D, Brenes CH, Saldivar SOS and Talcott ST, Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products. Food Res Int 39: 696-703 (2006).
19. Salinas-Moreno Y, Martinez-Bustos F, Soto-Hernandez M, Ortega-Paczka R and Arellano-Vazquez JL, Effect of alkaline cooking process on anthocyanins in pigmented maize grain. Agrociencia 37: 617-628 (2003).
20. Varilek PS and Walker CE, Baking and ovens: history of heat technology. Part III. Baker's Digest 58: 24-27 (1984).
21. Walker CE, Baking ovens: new technologies. Proc. 42nd Annu. RACI Cereal Chemistry Division Conf., Christchurch, NZ, pp. 23-28 (1992).
22. Li A, Dough temperature change during mixing in a mixograph and a comparison of cake baking in convectional, impingement, and hybrid ovens. MS Thesis, Kansas State University, Manhattan, KS (1993).
23. Xue J, Lefort G and Walker CE, Effects of oven humidity on food baked in gas convection ovens. J Food Process Preserv 28: 179-200 (2004).
24. Li A and Walker CE, Cake baking in conventional, impingement, and hybrid ovens. J Food Sci 61: 188-191 (1996).
25. AACC, Approved Methods of the American Association of Cereal Chemists. American Association of Cereal Chemists, St Paul, MN (2000).
26. Ward F and Andon S, The use of gums in bakery foods. AIB Tech. Bull., Vol. XV(4) (1993).
27. Abdel-Aal E-SM and Hucl P, A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chem 76: 350-354 (1999).
28. Walker CE and Walker AE, RSM-Plus: Enhanced Response Surface Methodology Analyzer and General Equation Modeler. AEW Consulting, Lincoln, NE (1992).
29. Francis FJ, Food colorants: anthocyanins. Crit Rev Food Sci Nutr 28: 273-314 (1989).
30. Dogan IS and Walker CE, Effects of impingement oven parameters and formula variation on sugar snap cookies. Cereal Foods World 44: 597-603 (1999).
31. Berry SK, Role of acidulents in food industry. J Food Sci Technol Mysore 38: 93-104 (2001).
32. Xue J and Walker CE, Humidity change and its effects on baking in an electrically heated air jet impingement oven. Food Res Int 36: 561-569 (2003).