Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread

Purple corn is nutritious and contains biologically active ingredients such as anthocyanins and dietary fiber. As a natural green food raw material, it has great potential for development. The existing anthocyanins can improve starch properties through the action of other exogenous anthocyanins. The current study explored the effects of anthocyanins of different doses to prepare bread, and explored the effect of purple corn endogenous anthocyanins on the quality, physical and chemical properties, and antioxidant properties of bread prepared by different amounts of purple corn. The addition of purple corn gives bread a unique color and purple corn aroma, and improves the physical and chemical properties of starch, leading to the increased bread hardness, chewiness, and adhesiveness, and the decreased elasticity and cohesion. After storage for 24, 48, and 72 h, the changes in the content were smaller than those of control bread. Purple corn reduced the activation energy, disintegration value, and recovery value of bread. Additionally, purple corn inhibits the aging of bread, reduces digestion rate, and improves antioxidant capacity. These experimental results to develop high value products of endogenous purple corn anthocyanins, thereby improving the utilization rate of purple corn and promoting the application of endogenous anthocyanins and starch.