کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187145 963456 2013 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers
چکیده انگلیسی


• Black soy crackers contain higher antioxidant properties than yellow soy crackers.
• Minimal baking time at moderate temperature produced the smallest loss in C3G.
• Baking conditions may be optimised to minimize C3G loss in black soybean products.

Black soybean is a potential functional food ingredient with high anthocyanin content, but the ability to maintain anthocyanin content under dry heat processing has not been reported. This study investigated the effects of soybean seed coat colour and baking time–temperature combinations on the extractable antioxidant properties of a soy cracker food model. Crackers prepared with black soybeans had significantly higher TPC, total isoflavones, and peroxyl, hydroxyl, and ABTS+ radical scavenging abilities than their yellow counterparts, at all time–temperature combinations. Cyanidin-3-glucoside (C3G) was detected only in black soybean crackers, and all baking treatments significantly decreased C3G. The greatest losses occurred at the low temperature × long time and high temperature × short time, the smallest loss with moderate temperature × short/medium time. The high temperature treatment altered phenolic acid and isoflavone profiles; however, total isoflavones were unaffected. Overall results suggest that moderate baking temperature at minimal time may best preserve anthocyanin and other phenolics in baked black soybean crackers.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 2, 15 November 2013, Pages 1166–1174
نویسندگان
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