Production and characterization of functional biscuits obtained from purple wheat

Food Chemistry
Antonella PasqualoneAntonio Blanco

Abstract

Purple wheat contains higher levels of anthocyanins than conventional wheat cultivars. The aim of this work was to produce anthocyanin-rich biscuits from purple wheat, and to characterize the final product. Control biscuits, having the same formulation but obtained from a non-pigmented wheat cultivar, were used for comparisons. Purple biscuits showed a level of total anthocyanins of 13.86 mg/kg cyanidin 3-O-glucoside and exhibited higher antioxidant activity than control. The volatile compounds profile of purple biscuits showed lower levels of lipid-derived carboxylic acids and higher levels of alcohols and aldehydes than control biscuits, indicating a lower oxidative degradation of the lipid fraction. In particular, the ratio (lipid-derived alcohols+aldehydes)/acids accounted for 5.9 in purple and 3.0 in control biscuits. The sensory score for friability and the spread ratio of purple biscuits accounted for 2.6 and 6.0, respectively.

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Citations

Mar 24, 2016·Food Chemistry·Donatella Bianca Maria FiccoPasquale De Vita
Sep 11, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Miriana DuranteGiovanni Mita
Jul 21, 2020·Critical Reviews in Food Science and Nutrition·Praveen SainiVijay Singh
Sep 12, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Oksana SytarIryna Smetanska
Jan 23, 2019·Critical Reviews in Food Science and Nutrition·Emer C GarveyKieran N Kilcawley
Jan 21, 2019·Plant Foods for Human Nutrition·Parisa Abbasi ParizadStefania Iametti
Mar 3, 2020·Journal of Food Science and Technology·Aliona Ghendov-MoşanuAntoanela Patraş
Nov 4, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Anita KumariMonika Garg
Aug 8, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Michela CostantiniAntonella Pasqualone

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