title: Acidulant and oven type affect total anthocyanin content of blue corn cookies.
abstract: BACKGROUND
  Anthocyanins, pink to purple water-soluble flavonoids, are naturally occurring pigments with claimed health benefits. However, they are sensitive to degradation by high pH, light and temperature. Blue corn (maize) contains high levels of anthocyanins. Cookies are popular snacks and might serve as a vehicle to deliver antioxidants. A cookie formula with a high level of blue corn was developed with added acidulents and baked in ovens with different heat transfer coefficients.
  
  
  RESULTS
  The best whole-grain blue corn flour/wheat pastry flour ratio (80:20 w/w), guar gum level (10 g kg(-1), flour weight basis) and water level (215 g kg(-1), flour weight basis) were determined based on response surface methodology analysis. The interactions of citric and lactic acids and glucono-δ-lactone with three oven types having different heat transfer coefficients (impingement oven 179 °C/4 min, reel oven 204 °C/10 min and convection oven 182 °C/4 min) influenced the total anthocyanin content (TAC) remaining in blue corn-containing cookies after baking.
  
  
  CONCLUSIONS
  Cookies baked with citric acid in the convection oven retained the maximum TAC (227 ± 3 mg kg(-1)). By baking rapidly at lower temperatures and adding acidulents, it may be possible to increase residual natural source antioxidants in baked foods.
authors.affiliation: Department of Grain Science & Industry, Kansas State University, Manhattan, KS 66506-2201, USA.
authors.forename: Jian
authors.initials: J
authors.lastname: Li
authors.forename: Chuck E
authors.initials: CE
authors.lastname: Walker
authors.forename: Jon M
authors.initials: JM
authors.lastname: Faubion
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D001939:Bread; D019343:Citric Acid / Q000737:chemistry; D003296:Cooking / Q000379:methods*; D002523:Edible Grain / Q000737:chemistry*; D005433:Flour; D005503:Food Additives / Q000737:chemistry*; D005524:Food Technology / Q000379:methods; D005685:Galactans / Q000032:analysis; D005942:Gluconates / Q000737:chemistry; D006358:Hot Temperature; D019344:Lactic Acid / Q000737:chemistry; D007783:Lactones / Q000737:chemistry; D008351:Mannans / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis*; D053149:Plant Gums / Q000032:analysis; D014908:Triticum; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005503:Food Additives; D005685:Galactans; D005942:Gluconates; D007783:Lactones; D008351:Mannans; D010936:Plant Extracts; D053149:Plant Gums; D019343:Citric Acid; D019344:Lactic Acid; C007894:guar gum; C010730:beta-glucono-1,5-lactone