Physicochemical and functional modifications induced by purple corn flour (Zea mays L.) and their sensory implications for loaf breads. (PubMed, Front Nutr) - Jun 30, 2026 - "HPLC analysis identified gallic and chlorogenic acids, with catechin as the predominant phenolic compound...Moderate incorporation of purple corn flour represents a viable strategy to improve the nutritional and functional profile of bread while maintaining acceptable sensory quality. These findings reinforce the importance of balancing formulation strategies with consumer perception and support the application of purple corn flour in the development of functional bakery products."
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Anderson Junger Teodoro; Carolina Pinto de Carvalho Martins; Carolyne Pimentel Rosado; Gisele Sanguia Sarandy; Isabela da Mota Leal Lemos; Jorge da Silva Pinho-Júnior; Luana Oeby de Oliveira; Marilia Penteado Stephan; Thaíza Rodrigues de Sousa
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