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...
Autores principales: | , , , , , , , |
---|---|
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 |