期刊
CEREAL CHEMISTRY
卷 97, 期 1, 页码 34-38出版社
WILEY
DOI: 10.1002/cche.10190
关键词
anthocyanin; antioxidants; functional foods; purple wheat
Background and objectives Purple wheat is relatively rich in anthocyanin and phenolic acid compounds that have demonstrated positive physiological effects in humans. This study was intended to develop purple wheat (PW) food prototypes with potential to impact metabolic markers and health conditions. Several products including PW bars, crackers, bread, pancake, and porridge were developed and evaluated based on their nutrient content, anthocyanin composition, and antioxidant properties. Findings The products substantially varied in their nutrient contents with protein being high in PW bread, pancake, and porridge (16.5%-18.8%) and intermediate in PW bars and crackers (8.9%-11%-6%). The bran-enriched PW products and whole wheat pancake were rich in dietary fiber (16.4%-32.6%). The bran was added to boost levels of anthocyanin and dietary fiber in products. The crackers and bars had the highest anthocyanin content (55.9 and 41.7 mu g/g, respectively) and were selected over other products for antioxidant testing in vitro. These two products strongly inhibited ABTS, DPPH, and peroxyl radical activities pointing to potential to influence metabolic markers and general health. Conclusions The PW bars and crackers hold promise as functional foods based on their contents of polyphenols and dietary fiber and antioxidant properties. Significance and novelty The study provides useful information about the innovative PW bars and crackers for further human studies.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据