Effect of Baking on Zeaxanthin Content in Corn Flour

doi:10.7506/spkx1002-6630-20181227-321

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (2): 284-290.doi: 10.7506/spkx1002-6630-20181227-321

• Processing Technology • Previous Articles Next Articles

Effect of Baking on Zeaxanthin Content in Corn Flour

WANG Jiaojiao, ZHENG Mingzhu, LIU Meihong, XIE Jiahan, WU Xi, JIN Zhibo, LIU Huimin, LIU Jingsheng

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 2. National Engineering Laboratory on Wheat and Corn Further Processing, Changchun 130118, China; 3. College of Life Science, Jilin Agricultural University, Changchun 130118, China)

Online:2020-01-25 Published:2020-01-19

Abstract

Abstract: In this research, the effect of baking on the content of zeaxanthin in corn flour was analyzed. First of all, we explored the effect of baking temperature, baking time and water addition on zeaxanthin content using one-factor-at-a-time method. Next, the three factors were optimized using response surface methodology. The optimized conditions were as follows: baking temperature 190 ℃, baking time 30 min, and water addition at 75%. In three parallel experiments performed under these conditions, the zeaxanthin content in baked corn dough was 306.79 μg/100 g.

Key words: corn flour, baking time, baking temperature, water addition, zeaxanthin

CLC Number:

TS213.4

WANG Jiaojiao, ZHENG Mingzhu, LIU Meihong, XIE Jiahan, WU Xi, JIN Zhibo, LIU Huimin, LIU Jingsheng. Effect of Baking on Zeaxanthin Content in Corn Flour[J]. FOOD SCIENCE, 2020, 41(2): 284-290 https://doi.org/10.7506/spkx1002-6630-20181227-321

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Effect of Baking on Zeaxanthin Content in Corn Flour

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