{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/88310"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/88310","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Processing induced changes in phenolic concentration and antioxidant capacity of corn for production of corn flakes","abstract":"Epidemiological studies have suggested that regular consumption of breakfast cereals would help in reducing the risk of obesity and cardiovascular disease. However, average nutritional quality of ready-to-eat breakfast cereals have been declining since late the 1980s. This study was designed to examine how phenolics and antioxidant capacity change during processing of corn into flakes, and to evaluate the effects of processing condition, corn genotype, and growing year on phenolics, with the ultimate goal of improving the nutritional quality of corn flakes. Three commercial corn hybrids grown in three different years with three replicates per year were dry-milled, cooked, baked, and toasted into corn flakes to determine the impact on phenolic content and antioxidant capacity. Genotype and processing effects were significant for phenolics, while the yearly effect was not. Cooking and toasting were the two critical processing points to induce phenolic changes. Total phenolic content significantly decreased during cooking, and significantly increased again during toasting. Significant losses of antioxidant capacity were observed during dry-milling and pressure cooking. Baking and toasting did not further alter the antioxidant capacity of corn. Significant linear correlations were observed between antioxidant capacity and phenolics in corn, while a higher correlation was observed for bound phenolics rather than soluble phenolics. Total phenolic content of corn was enhanced with higher cooking pressure, but decreased with extended pressure cooking time. Increased baking time and temperature both induced significant increases in phenolics. Extended toasting time could also liberate more bound phenolic compounds to increase total phenolic content, but higher toasting temperature did not facilitate in faster liberation. Our findings will provide a guide to optimize processing conditions and select proper corn hybrids for higher phenolic content and antioxidant capacity in corn flakes.","abstract_html":"Epidemiological studies have suggested that regular consumption of breakfast cereals would help in reducing the risk of obesity and cardiovascular disease. However, average nutritional quality of ready-to-eat breakfast cereals have been declining since late the 1980s. This study was designed to examine how phenolics and antioxidant capacity change during processing of corn into flakes, and to evaluate the effects of processing condition, corn genotype, and growing year on phenolics, with the ultimate goal of improving the nutritional quality of corn flakes. Three commercial corn hybrids grown in three different years with three replicates per year were dry-milled, cooked, baked, and toasted into corn flakes to determine the impact on phenolic content and antioxidant capacity. Genotype and processing effects were significant for phenolics, while the yearly effect was not. Cooking and toasting were the two critical processing points to induce phenolic changes. Total phenolic content significantly decreased during cooking, and significantly increased again during toasting. Significant losses of antioxidant capacity were observed during dry-milling and pressure cooking. Baking and toasting did not further alter the antioxidant capacity of corn. Significant linear correlations were observed between antioxidant capacity and phenolics in corn, while a higher correlation was observed for bound phenolics rather than soluble phenolics. Total phenolic content of corn was enhanced with higher cooking pressure, but decreased with extended pressure cooking time. Increased baking time and temperature both induced significant increases in phenolics. Extended toasting time could also liberate more bound phenolic compounds to increase total phenolic content, but higher toasting temperature did not facilitate in faster liberation. Our findings will provide a guide to optimize processing conditions and select proper corn hybrids for higher phenolic content and antioxidant capacity in corn flakes.","abstract_has_math":false,"creators":["Zhong, Zhou"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Engseth, Nicki Jene"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-29T21:08:22Z","date_published":"2015-09-29T21:08:22Z","updated_at":"2026-07-22T22:26:32Z","subjects":["Phenolics","Antioxidant Capacity","Corn Flakes","Processing"],"languages":["en"],"rights":["Copyright 2015 Zhou Zhong"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/88310","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Engseth, Nicki Jene"]},{"key":"dc:creator","label":"Author","values":["Zhong, Zhou"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-29T21:08:22Z","2017-09-30T09:15:22Z","2015-08","2015-07-24","2015-8"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Phenolics","Antioxidant Capacity","Corn Flakes","Processing"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2015 Zhou Zhong"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/88310"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Epidemiological studies have suggested that regular consumption of breakfast cereals would help in reducing the risk of obesity and cardiovascular disease. However, average nutritional quality of ready-to-eat breakfast cereals have been declining since late the 1980s. This study was designed to examine how phenolics and antioxidant capacity change during processing of corn into flakes, and to evaluate the effects of processing condition, corn genotype, and growing year on phenolics, with the ultimate goal of improving the nutritional quality of corn flakes. Three commercial corn hybrids grown in three different years with three replicates per year were dry-milled, cooked, baked, and toasted into corn flakes to determine the impact on phenolic content and antioxidant capacity. Genotype and processing effects were significant for phenolics, while the yearly effect was not. Cooking and toasting were the two critical processing points to induce phenolic changes. Total phenolic content significantly decreased during cooking, and significantly increased again during toasting. Significant losses of antioxidant capacity were observed during dry-milling and pressure cooking. Baking and toasting did not further alter the antioxidant capacity of corn. Significant linear correlations were observed between antioxidant capacity and phenolics in corn, while a higher correlation was observed for bound phenolics rather than soluble phenolics. Total phenolic content of corn was enhanced with higher cooking pressure, but decreased with extended pressure cooking time. Increased baking time and temperature both induced significant increases in phenolics. Extended toasting time could also liberate more bound phenolic compounds to increase total phenolic content, but higher toasting temperature did not facilitate in faster liberation. Our findings will provide a guide to optimize processing conditions and select proper corn hybrids for higher phenolic content and antioxidant capacity in corn flakes.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2017-08-01","The student, Zhou Zhong, accepted the attached license on 2015-07-21 at 14:57.","The student, Zhou Zhong, submitted this Thesis for approval on 2015-07-21 at 15:20.","This Thesis was approved for publication on 2015-07-24 at 11:58.","DSpace SAF Submission Ingestion Package generated from Vireo submission #8590 on 2015-09-29 at 15:06:48","Made available in DSpace on 2015-09-29T21:08:22Z (GMT). No. of bitstreams: 2 ZHONG-THESIS-2015.pdf: 1681933 bytes, checksum: 3f4a692ca3455cec2edd967117d41f7a (MD5) LICENSE.txt: 4207 bytes, checksum: e69e8f4b788b9cfca8f54380e8190752 (MD5) Previous issue date: 2015-07-24","Embargo set by: Seth Robbins for item 89591 Lift date: 2017-09-29T21:08:35Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system","Limited Restriction Lifted for Item 89591 on 2017-09-30T09:15:22Z."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Processing induced changes in phenolic concentration and antioxidant capacity of corn for production of corn flakes"]}]}],"canonical_facts":{"dc:contributor":["Engseth, Nicki Jene"],"dc:creator":["Zhong, Zhou"],"dc:date":["2015-09-29T21:08:22Z","2017-09-30T09:15:22Z","2015-08","2015-07-24","2015-8"],"dc:description":["Epidemiological studies have suggested that regular consumption of breakfast cereals would help in reducing the risk of obesity and cardiovascular disease. However, average nutritional quality of ready-to-eat breakfast cereals have been declining since late the 1980s. This study was designed to examine how phenolics and antioxidant capacity change during processing of corn into flakes, and to evaluate the effects of processing condition, corn genotype, and growing year on phenolics, with the ultimate goal of improving the nutritional quality of corn flakes. Three commercial corn hybrids grown in three different years with three replicates per year were dry-milled, cooked, baked, and toasted into corn flakes to determine the impact on phenolic content and antioxidant capacity. Genotype and processing effects were significant for phenolics, while the yearly effect was not. Cooking and toasting were the two critical processing points to induce phenolic changes. Total phenolic content significantly decreased during cooking, and significantly increased again during toasting. Significant losses of antioxidant capacity were observed during dry-milling and pressure cooking. Baking and toasting did not further alter the antioxidant capacity of corn. Significant linear correlations were observed between antioxidant capacity and phenolics in corn, while a higher correlation was observed for bound phenolics rather than soluble phenolics. Total phenolic content of corn was enhanced with higher cooking pressure, but decreased with extended pressure cooking time. Increased baking time and temperature both induced significant increases in phenolics. Extended toasting time could also liberate more bound phenolic compounds to increase total phenolic content, but higher toasting temperature did not facilitate in faster liberation. Our findings will provide a guide to optimize processing conditions and select proper corn hybrids for higher phenolic content and antioxidant capacity in corn flakes.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2017-08-01","The student, Zhou Zhong, accepted the attached license on 2015-07-21 at 14:57.","The student, Zhou Zhong, submitted this Thesis for approval on 2015-07-21 at 15:20.","This Thesis was approved for publication on 2015-07-24 at 11:58.","DSpace SAF Submission Ingestion Package generated from Vireo submission #8590 on 2015-09-29 at 15:06:48","Made available in DSpace on 2015-09-29T21:08:22Z (GMT). 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