Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits
- DOI
- Language of the publication
- English
- Date
- 2019-07-01
- Type
- Article
- Author(s)
- Gamel, Tamer H.
- Wright, Amanda J.
- Pickard, Mark
- Abdel‐Aal, El‐Sayed M.
- Publisher
- Wiley
Alternative title
Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits
Abstract
Purple wheat is relatively rich in anthocyanin and phenolic acid compounds that have demonstrated positive physiological effects in humans. This study was intended to develop purple wheat (PW) food prototypes with potential to impact metabolic markers and health conditions. Several products including PW bars, crackers, bread, pancake, and porridge were developed and evaluated based on their nutrient content, anthocyanin composition, and antioxidant properties.
Plain language summary
N/A
Subject
- Agriculture
Peer review
Yes
Open access level
Gold
Identifiers
- ISSN
- 1943-3638
Article
- Journal title
- Cereal Chemistry
- Journal volume
- 97
- Journal issue
- 1
Citation(s)
Gamel, T. H., Wright, A. J., Pickard, M., & Abdel‐Aal, E. S. M. (2019). Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits. Cereal Chemistry, 97(1), 34–38. https://doi.org/10.1002/cche.10190