Chemical analysis of blue corn base malt and the effect of malting and roasting of blue corn malts on color and antioxidant compounds associated with antioxidant capacity

The objectives of this research were to carry out a chemical analysis the base malts, evaluate effect malting and roasting on both color compounds associated with antioxidant capacity (anthocyanins, phenolic compounds, melanoidins), itself by ABTS DPPH assays in malt caramel blue corn. In order provide styles beers different sensory characteristics as well health benefits for consumer, since is heart beer, cereals pseudo-cereals have been malted. addition this, intention taking advantage present corn grain, developing activity through roasting, malts developed. Results showed that protein content was within specified range barley and, despite not having significant parameters, decrease anthocyanin observed. On contrary, an increase acids assay respect grain noticed. Additionally, increased luminosity chroma, decreased tone due roasting. Likewise, concentrations anthocyanins depended conditions. Moreover, higher temperature was, melanoidins were. Finally, had greater amount assay, while response assay. accordance results, it concluded combined use produce beer musts could amounts will impact its capacity, thereby favoring stability produc