Skip to Main Content
 

Global Search Box

 
 
 
 

Files

File List


osu1308326950.pdf (1.53 MB)

ETD Abstract Container

Abstract Header

Evaluating the Stability of Purple Corncob Extract in Tortilla Chips

Byrnes, Nadia
http://rave.ohiolink.edu/etdc/view?acc_num=osu1308326950

Abstract Details

2011, Master of Science, Ohio State University, Food Science and Technology.
Color is the first attribute perceived by a consumer and often is used as an indicator of a number of different product traits such as flavor, quality, and texture. Recently there has been an increase in consumer demand for the introduction of cleaner product labeling and the replacement of synthetic colorants with those derived from natural sources. Anthocyanins are a class of compounds that have received a significant amount of attention due to not only their associated health benefits but also their potential to serve as artificial color replacements. These pigments are sensitive to pH, oxygen, increased temperature, metals, sulfites, ascorbic acids, and a number of other compounds that serve as co-pigments. This study was conducted to assess the stability of an anthocyanin-rich purple corncob extract in a tortilla chip matrix during processing and over a six-month storage period. Purple corncob extract was produced by Sensus LLC (Hamilton, OH) by steam extracting the corncobs. At Wyandot Inc (Marion, OH) yellow corn was nixtamalized to prepare the masa to make tortillas. This extract was incorporated into masa at 1.84% just prior to tortilla chip production. The chips were bagged in foil bags and stored at ambient conditions. Chips were tested after production (time zero) and at one-month intervals for the duration of a six-month storage study. Samples were prepared by extracting the chips with a solution of 80% acidified methanol. The corncob and chip extracts were assayed for monomeric anthocyanin content, percent polymeric color, and total phenolic content. The anthocyanin and phenolic profiles of the extracts were also monitored. Additionally, the color coordinates of the chips were tested throughout the storage study to monitor any color change. In agreement with literature previously published, the anthocyanin profile of the corncob and tortilla chip extracts showed the presence of cyanidin-3-glucoside, pelargonidin-3-glucoside, and peonidin-3-glucoside (de Pascual-Teresa and others 2002, Jing and Giusti 2005, Yang and others 2009). The monomeric anthocyanin content of the corncob extract was 10.45 mg/g extract. In the tortilla chip extract, the monomeric anthocyanin content was found to be 0.038 mg/g tortilla chip. Percent polymeric color showed that in the chips the polymeric content increased up to three months, at which point polymers began to precipitate from solution. The total phenolic content of the corncob extract was 81.89 mg/g. Throughout the storage study, the monomeric anthocyanin content and total soluble phenolic content remained constant The color coordinates, measured with CIELab, showed a slight decrease, corresponding to a decrease in the vibrancy of the chips.
Steven Schwartz (Advisor)
Yael Vodovotz (Committee Member)
M. Monica Giusti (Committee Member)
78 p.
Food Science
anthocyanin; tortilla chip; purple corn

Recommended Citations

Citations

  • Byrnes, N. (2011). Evaluating the Stability of Purple Corncob Extract in Tortilla Chips [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1308326950

    APA Style (7th edition)

  • Byrnes, Nadia. Evaluating the Stability of Purple Corncob Extract in Tortilla Chips. 2011. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1308326950.

    MLA Style (8th edition)

  • Byrnes, Nadia. "Evaluating the Stability of Purple Corncob Extract in Tortilla Chips." Master's thesis, Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1308326950

    Chicago Manual of Style (17th edition)

osu1308326950
1,757
© 2011, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.