Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity

Agricultura y biología

• corn flour 96%
• flour 68%
• digestibility 61%
• antioxidant activity 55%
• starch 54%
• resistant starch 36%
• gallic acid 30%
• antioxidants 29%
• corn 28%
• anthocyanins 26%
• extracts 23%
• whole grain flour 21%
• glycemic index 19%
• cyanidin 17%
• sulfonic acids 16%
• 2,2-diphenyl-1-picrylhydrazyl 15%
• amylases 14%
• glucosides 14%
• polyphenols 12%
• Zea mays 12%
• ingredients 12%
• chemical composition 11%
• digestion 11%
• carbohydrates 10%

Medicina y ciencias biológicas

• Flour 100%
• Zea mays 93%
• Starch 85%
• Antioxidants 55%
• Anthocyanins 25%
• Gallic Acid 25%
• cyanidin 3-O-glucoside 15%
• 2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid 13%
• 1,1-diphenyl-2-picrylhydrazyl 13%
• Glycemic Index 12%
• Sulfonic Acids 12%
• Polyphenols 10%
• Amylases 10%
• Digestion 8%
• Carbohydrates 8%
• Food 6%

Química

• Starch 69%
• Antioxidant Agent 57%
• Blue 54%
• White 47%
• Anthocyanin 46%
• Gallic Acid 42%
• Glycemic 29%
• Food 13%
• Acid 6%