کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1184478 | 1492111 | 2015 | 7 صفحه PDF | دانلود رایگان |
• Anthocyanin-rich biscuits were produced by using purple wheat whole meal.
• Control biscuits were obtained from a non-pigmented cultivar.
• Biscuits from purple wheat showed higher antioxidant activity than control.
• Biscuits from purple wheat showed lower lipid oxidation than control.
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.
Journal: Food Chemistry - Volume 180, 1 August 2015, Pages 64–70