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The Effect ofTraditional Thermal Cooking Processes on Anthocyanins, Total Phenolic Content, Antioxidant Activitiesand Glycemic Index inPurple Waxy Corn |
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| รหัสดีโอไอ | |
| Creator | Wachira Jirarattanarangsri |
| Title | The Effect ofTraditional Thermal Cooking Processes on Anthocyanins, Total Phenolic Content, Antioxidant Activitiesand Glycemic Index inPurple Waxy Corn |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2561 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 6 |
| Journal No. | 3 |
| Page no. | 154-166 |
| Keyword | Purple waxy corn, Traditional cooking, Anthocyanin, Antioxidant activities, Glycemic index |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/123764 |
| ISSN | 2286-8615 |
| Abstract | Purple corn (Zea mays L.) appearsas dark purplein the husk, cob and kernel, which contain primarilyanthocyanin. The traditional thermal cookingmethodof purple corn may probablyaffect thecontent ofanthocyanin and antioxidant activities,as well astheglycemic index. Purple waxy corn fancy 111,both with and without ears,wereboiled at 80, 90 and 100?Cfor 30 min. The proximate composition, total monomeric anthocyanin(TMA) content, total phenolic content, antioxidant activities as wellas theglycemic index wereall measured anddetermined. The resultsindicatedthere is no significant effect on proximate composition e.g.moisture content, ash,dietaryfibre andproteinfor corn both with and without ears in any thermal process temperature. The carbohydrate content mightbelesser than raw purple waxy corn due to leaching during the thermal process. TheTMA content ofthe raw purple waxy corn contain 698.72?34.41?g CGE/g DW. The TMA content of corn cooked with earsand without earsdroppedto 321.43371.12 and 245.10278.54?g CGE/g DW, respectively.Total phenolic content furtherdecreased in 90?C cooked purple corn without ears (201.83?8.94 mg GAE/100 g DW).Thehigher temperature wasable to cause the loss of anthocyanin content and total phenolic content whicharerelated to DPPH assay and FRAP assay. Neither traditional thermal processingmethods of purplecorn with orwithout earswouldhave any effect on the glycemic index. The glycemic index for both traditional thermal processesof corn with or without ears is 95.897.2. |
