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

Abstract

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.

Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens

“…In both the assays, black wheat flour showed the highest antioxidant potential among flour samples and black wheat-grass showed the highest potential among wheat-grass samples, while white wheat flour and white wheat-grass juice showed the least antioxidant potential amongst all. Similar results were obtained by Li et al [ 33 ], Pasqualone et al [ 34 ], Sharma et al [ 28 ], Li and Beta [ 35 ], and Kumari et al [ 36 ], who reported higher antioxidant activity of colored wheat compared to white wheat.…”

Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes

“…It was observed that with the increase in the concentration of LRF in WF, the L* value (lightness) and b* value (yellowness) reduced from 75 to 47 and 15.31 to 7.11 respectively, on the other hand, a* value (redness) increased from 2.45 to 5.12. Kumari et al (2020) reported similar observations for the samples of flatbread made from bio-fortified colored wheat (blue, purple and black) flour. Another study confirmed our observations when lotus root powder (4% to 12%) was used to replace WF in sponge cake (Kim et al 2011).…”

Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend

“…Among the macronutrients, carbohydrate, starch is the main constituent distributed in the endosperm part of the seed. Black, blue, and purple wheat types have been shown to have comparable ( 34 ) or lower carbohydrate content than white wheat ( 9 ). Abdel-Aal et al ( 35 ) reported lower starch content in purple wheat (54.4 %), similarly, Gamel et al ( 36 ) and Kassegn ( 37 ) also reported lower starch content in purple wheat as compared to white wheat.…”

“…Abdel-Aal et al ( 35 ) reported lower starch content in purple wheat (54.4 %), similarly, Gamel et al ( 36 ) and Kassegn ( 37 ) also reported lower starch content in purple wheat as compared to white wheat. In contrast, Kumari et al ( 9 ) compared the carbs content of all three colored wheat (64–66%) to white wheat (68%). Various researchers have also explored the protein content.…”

“…Colored wheat can be extensively exploited as a unique ingredient for producing value-added food products due to its positive qualities. Based on the potential of colored grains, numerous functional foods, such as chapatti ( 9 ), beer ( 10 ), biscuits ( 11 ), muffins ( 12 ), soy sauce, pasta ( 13 ), have been reported from this wheat. Although the area under cultivation for colored wheat is still significantly less, scientists from several countries have started exploring it.…”