Nutraceutical,Physicochemical, and Sensory Properties of Blue Corn polvorones,a Traditional Flour-Based Confectionery |
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Authors: | María Gricelda Vázquez-Carrillo Luis Alfredo Aparicio-Eusebio Yolanda Salinas-Moreno María Ofelia Buendía-Gonzalez David Santiago-Ramos |
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Institution: | 1.Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo Experimental Valle de México,Texcoco,Mexico;2.Universidad Autónoma Chapingo, Departamento de Ingeniería Agroindustrial,Texcoco,Mexico;3.INIFAP, Campo Experimental Centro Altos de Jalisco,Tepatitlán de Morelos,Mexico;4.Programa de Posgrado en Alimentos del Centro de la República,Universidad Autónoma de Querétaro,Querétaro,Mexico |
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Abstract: | Blue corn is an anthocyanin-rich material that can be used in the preparation of baking products. The aim of this work was to evaluate the physicochemical, nutraceutical, and sensory properties of polvorones (a traditional flour-based confectionery) made with whole blue-corn flour. All samples showed similar bromatological composition, but polvorones from whole blue-corn flour had a higher phenolics (837.1 mg gallic acid/kg) and anthocyanins (373.0 mg cyanidin-3-glucoside/kg) content, which exerted an influence on their higher antioxidant activity compared with wheat flour-based laboratory and commercial samples. The transformation of raw blue-corn flour into polvorones produced the degradation of some acylated anthocyanins into non-acylated forms. The substitution of wheat flour with whole blue-corn flour enhanced overall acceptability, as well as the color and flavor of polvorones. Our findings demonstrated that it is possible to use whole blue corn in the formulation of polvorones with more health beneficial properties and better consumer acceptability than refined wheat products. |
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