title: Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize.
abstract: Visual color is a primary quality factor for foods purchase; identifying factors that influence in situ color quality of pigmented maize during processing is important. Twenty-four genetically distinct pigmented maize hybrids (red/blue, blue, red, and purple) were used to investigate the effect of pigment and copigment composition on color stability during nixtamalization and tortilla chip processing. The red/blue and blue samples generally contained higher proportions of acylated anthocyanins (mainly cyanidin-3-(6″-malonylglucoside)) than the red and purple color classes. Phenolic amides were the major extractable copigments in all samples (450-764 μg/g), with red samples containing the most putrescines and blue samples containing the most spermidines. Even though samples with higher proportions of acylated anthocyanins retained more pigments during processing, this did not relate to final product color quality. In general, the red/blue samples retained their color quality the best and thus are good candidates for genetic improvement for direct processing into alkalized products.
authors.affiliation: §Frito-Lay Inc., 7701 Legacy Drive, Plano, Texas 75024, United States.
authors.forename: Amy
authors.initials: A
authors.lastname: Collison
authors.forename: Liyi
authors.initials: L
authors.lastname: Yang
authors.affiliation: #Cereal Crops Research Unit, Red River Valley Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1605 Albrecht Boulevard North, Fargo, North Dakota 58102, United States.
authors.forename: Linda
authors.initials: L
authors.lastname: Dykes
authors.forename: Seth
authors.initials: S
authors.lastname: Murray
authors.forename: Joseph M
authors.initials: JM
authors.lastname: Awika
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D003116:Color; D005511:Food Handling; D000068617:Genetic Background; D010860:Pigments, Biological / Q000032:analysis*; D003313:Zea mays / Q000737:chemistry* / Q000145:classification / Q000235:genetics*
chemical_list: D000872:Anthocyanins; D010860:Pigments, Biological
keywords: anthocyanins; color stability; food quality; maize; nixtamalization