Antioxidants and Quality Changes of Thermally Processed Purple Corn (Zea mays L.) Milk Fortified with Low Sucrose Content during Cold Storage
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DOI: 10.3390/foods12020277
Abstract: Purple corn kernels were subjected to boiling and steaming times of 5–15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins,… read more here.
Keywords: purple corn; pcm samples; thermally processed; storage ... See more keywords