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Article

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

1
Agri-Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), S.A.S. Nagar (Mohali), Punjab 140306, India
2
Chitkara University School Engineering & Technology, Chitkara University, Himachal Pradesh 174103, India
*
Author to whom correspondence should be addressed.
Academic Editor: Nawaf Al-Maharik
Molecules 2020, 25(21), 5071; https://doi.org/10.3390/molecules25215071
Received: 15 September 2020 / Revised: 15 October 2020 / Accepted: 18 October 2020 / Published: 1 November 2020
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. View Full-Text
Keywords: chapatti; black wheat; blue wheat; purple wheat; anthocyanin; antioxidant chapatti; black wheat; blue wheat; purple wheat; anthocyanin; antioxidant
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MDPI and ACS Style

Kumari, A.; Sharma, S.; Sharma, N.; Chunduri, V.; Kapoor, P.; Kaur, S.; Goyal, A.; Garg, M. Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules 2020, 25, 5071. https://doi.org/10.3390/molecules25215071

AMA Style

Kumari A, Sharma S, Sharma N, Chunduri V, Kapoor P, Kaur S, Goyal A, Garg M. Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules. 2020; 25(21):5071. https://doi.org/10.3390/molecules25215071

Chicago/Turabian Style

Kumari, Anita, Saloni Sharma, Natasha Sharma, Venkatesh Chunduri, Payal Kapoor, Satveer Kaur, Ajay Goyal, and Monika Garg. 2020. "Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)" Molecules 25, no. 21: 5071. https://doi.org/10.3390/molecules25215071

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