Physicochemical and functional modifications induced by purple corn flour (Zea mays L.) and their sensory implications for loaf breads (opens in new tab)

IntroductionThe incorporation of functional ingredients, such as purple corn flour, into bakery products has attracted considerable attention due to its high content of bioactive compounds with potential health benefits. However, technological limitations and possible impacts on sensory acceptance still represent significant challenges. This study aimed to evaluate the effects of purple corn flour incorporation on the physicochemical, functional, and sensory properties of loaf bread, as well ...