Effect of Anthocyanin Addition and Formular Optimization on the Quality of Purple Corn Solid Beverage
In this study,the influences of the addition(0.25%,0.50%,0.75%,1.00%,and 1.25%)of purple corn anthocyanin(PCA)on the functional properties(DPPH scavenging activity,α-glucosidase inhibition activity)and sensory qualities of purple corn powder solid beverage were investigated.On this basis,Arabic gum(2%,4%,6%,8%,and 10%)and stevioside(0.004%,0.008%,0.012%,0.016%,and 0.020%)were added to improve the sensory quality of the solid beverage.Response surface methodology(RSM)was used to optimize the formular of the solid beverage.The results showed that PCA addition increased the DPPH scavenging activity,and α-glucosidase inhibition activity,however decreased the sensory quality due to its sour and astringent flavor,thus its addition of 0.25%-0.75%was suitable.The addition of Arabic gum and stevioside improved the sour and astringent flavor caused by PCA and their optimal addition amount was 6%-10%、0.012%-0.020%,respctively.The sensory score was used as the response value to carry out a three-factor three-level RSM experimental optimization design,and the optimal formular of purple corn powder stevioside was obtained as follows:PCA addition 0.518%,gum arabic addition 8.437%,steviol glycoside 0.014%.These results provide theoretical references for the furthur development of purple corn and its by-products.
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