Cargando…

Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)

Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The effect of chapatti cooking on the proximate compositi...

Descripción completa

Detalles Bibliográficos
Autores principales: Kumari, Anita, Sharma, Saloni, Sharma, Natasha, Chunduri, Venkatesh, Kapoor, Payal, Kaur, Satveer, Goyal, Ajay, Garg, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7663450/
https://www.ncbi.nlm.nih.gov/pubmed/33139634
http://dx.doi.org/10.3390/molecules25215071
_version_ 1783609629909975040
author Kumari, Anita
Sharma, Saloni
Sharma, Natasha
Chunduri, Venkatesh
Kapoor, Payal
Kaur, Satveer
Goyal, Ajay
Garg, Monika
author_facet Kumari, Anita
Sharma, Saloni
Sharma, Natasha
Chunduri, Venkatesh
Kapoor, Payal
Kaur, Satveer
Goyal, Ajay
Garg, Monika
author_sort Kumari, Anita
collection PubMed
description Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The effect of chapatti cooking on the proximate composition, bioactive compounds (anthocyanins and phenolics), and antioxidant activities of these wheat varieties were checked in this study. Apart from acceptable sensory parameters, good taste, and soft texture of chapatti, biofortified colored wheat chapatti and flour had higher dietary fibers, protein content, and lower carbohydrate content. Higher soluble and insoluble phenolic compounds, anthocyanin content, and antioxidant activity were in the order of black > blue > purple > white. Chapatti making has reduced their antioxidant activity and anthocyanin content in comparison to flour. Moreover, the reduction in antioxidant activity is less as compared to the decrease in anthocyanin content. Our results suggest that colored wheat can be a better alternative to normal wheat for preparing chapatti as it would have additional health-promoting activities.
format Online
Article
Text
id pubmed-7663450
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-76634502020-11-14 Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread) Kumari, Anita Sharma, Saloni Sharma, Natasha Chunduri, Venkatesh Kapoor, Payal Kaur, Satveer Goyal, Ajay Garg, Monika Molecules Article Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The effect of chapatti cooking on the proximate composition, bioactive compounds (anthocyanins and phenolics), and antioxidant activities of these wheat varieties were checked in this study. Apart from acceptable sensory parameters, good taste, and soft texture of chapatti, biofortified colored wheat chapatti and flour had higher dietary fibers, protein content, and lower carbohydrate content. Higher soluble and insoluble phenolic compounds, anthocyanin content, and antioxidant activity were in the order of black > blue > purple > white. Chapatti making has reduced their antioxidant activity and anthocyanin content in comparison to flour. Moreover, the reduction in antioxidant activity is less as compared to the decrease in anthocyanin content. Our results suggest that colored wheat can be a better alternative to normal wheat for preparing chapatti as it would have additional health-promoting activities. MDPI 2020-11-01 /pmc/articles/PMC7663450/ /pubmed/33139634 http://dx.doi.org/10.3390/molecules25215071 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kumari, Anita
Sharma, Saloni
Sharma, Natasha
Chunduri, Venkatesh
Kapoor, Payal
Kaur, Satveer
Goyal, Ajay
Garg, Monika
Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)
title Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)
title_full Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)
title_fullStr Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)
title_full_unstemmed Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)
title_short Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)
title_sort influence of biofortified colored wheats (purple, blue, black) on physicochemical, antioxidant and sensory characteristics of chapatti (indian flatbread)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7663450/
https://www.ncbi.nlm.nih.gov/pubmed/33139634
http://dx.doi.org/10.3390/molecules25215071
work_keys_str_mv AT kumarianita influenceofbiofortifiedcoloredwheatspurpleblueblackonphysicochemicalantioxidantandsensorycharacteristicsofchapattiindianflatbread
AT sharmasaloni influenceofbiofortifiedcoloredwheatspurpleblueblackonphysicochemicalantioxidantandsensorycharacteristicsofchapattiindianflatbread
AT sharmanatasha influenceofbiofortifiedcoloredwheatspurpleblueblackonphysicochemicalantioxidantandsensorycharacteristicsofchapattiindianflatbread
AT chundurivenkatesh influenceofbiofortifiedcoloredwheatspurpleblueblackonphysicochemicalantioxidantandsensorycharacteristicsofchapattiindianflatbread
AT kapoorpayal influenceofbiofortifiedcoloredwheatspurpleblueblackonphysicochemicalantioxidantandsensorycharacteristicsofchapattiindianflatbread
AT kaursatveer influenceofbiofortifiedcoloredwheatspurpleblueblackonphysicochemicalantioxidantandsensorycharacteristicsofchapattiindianflatbread
AT goyalajay influenceofbiofortifiedcoloredwheatspurpleblueblackonphysicochemicalantioxidantandsensorycharacteristicsofchapattiindianflatbread
AT gargmonika influenceofbiofortifiedcoloredwheatspurpleblueblackonphysicochemicalantioxidantandsensorycharacteristicsofchapattiindianflatbread