Scopus
YÖKSİS Eşleşti
Pigmented whole maize grains for functional value added and low glycemic index snack production
Food Bioscience · Aralık 2021
YÖKSİS Kayıtları
Pigmented whole maize grains for functional value added and low glycemic index snack production
Food Bioscience · 2021 SCI-Expanded
DOÇENT SULTAN ARSLAN TONTUL →
Pigmented Whole Maize Grains for Functional Value Added and Low Glycemic Index Snack Production
Food Bioscience · 2021 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ HÜMEYRA ÇETİN BABAOĞLU →
Makale Bilgileri
DergiFood Bioscience
Yayın TarihiAralık 2021
Cilt / Sayfa44
Scopus ID2-s2.0-85117315833
Özet
In the present study, pigmented and non-pigmented maize grains cultivated in Turkey were used to produce functional baked snacks. According to the results, the highest DPPH, ABTS and FRAP antioxidant activity was determined in maize snacks produced by pigmented whole maize grains. The highest total dietary fibre content was determined in blue maize snacks as 26.88 g/100 g, followed by yellow and red maize snacks with 23.35 and 20.28 g/100 g, respectively. The total anthocyanin content of blue and red maize snacks was determined as 49.60 and 4.51 mg CGE/kg; however, it could not be detected in yellow maize snacks. The lowest rapidly available glucose (11.07 g/100 g) and the highest slowly available glucose (16.26 g/100 g) were also obtained in blue maize snack. Snack produced by blue maize grains was classified in low GI foods, while yellow and red maize snacks were classified as medium GI food. This result showed that anthocyanins are more effective in lowering eGI of maize snacks than dietary fibres and phenolics.
Yazarlar (4)
1
Hümeyra Cetin-Babaoglu
2
Nazlı Yalım
3
Emine Kale
4
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
Anahtar Kelimeler
Anthocyanin
Dietary fibre
Glycemic index
Phenolic
Pigmented maize
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
9
Atıf
4
Yazar
5
Anahtar Kelime