Production and characterization of functional biscuits obtained from purple wheat

Pasqualone, Antonella; Bianco, Anna Maria; Paradiso, Vito Michele; Summo, Carmine; Gambacorta, Giuseppe; Caponio, Francesco; Blanco, A.

doi:10.1016/j.foodchem.2015.02.025

Cited by 143 publications

(128 citation statements)

References 33 publications

Supporting

Mentioning

113

Contrasting

Unclassified

Order By: Relevance

“…The values of RI were generally quite low (range 0.0 -2.5), with the highest values in CItr14629, that is a purple wheat line characterised by high anthocyanin levels (Pasqualone et al 2015). Although not imputable to anthocyanins, high values of RI were observed in MG5323, MG4343, and MG4330, probably originated from the oxidation of moderate levels of phenolic substances.…”

Section: Resultsmentioning

confidence: 95%

Quality characteristics of parental lines of wheat mapping populations

Pasqualone

Piarulli

Mangini

et al. 2015

AFSci

Self Cite

View full text Add to dashboard Cite

The aim of this work was to evaluate the main quality traits in the parental lines of wheat segregating populations to identify the best for subsequent genetic mapping of the traits. Significant differences (p < 0.001) among wheat genotypes were observed. Many of the examined crosses appeared to be suitable for the purpose, showing differences among parental lines as high as 4.6% for protein content, 6.4% for gluten content, 69 for gluten index, 50 mL for sodium dodecyl sulphate sedimentation volume, and 33.9 g for thousand-kernel weight, whereas differences accounting for 4.8, 2.4, and 7.3 were observed for yellow index, red index and brown index, respectively. The results pointed out that for studying at the same time the quantitative and qualitative features of gluten, the wheat populations derived from Latino x MG29896 and Saragolla x 02-5B-318 could be particularly appropriate. In addition, the latter cross was suitable to deepen the knowledge of yellow index regulation.

show abstract

Section: Resultsmentioning

confidence: 95%

Quality characteristics of parental lines of wheat mapping populations

Pasqualone

Piarulli

Mangini

et al. 2015

AFSci

Self Cite

View full text Add to dashboard Cite

show abstract

“…These natural additives were obtained by aqueous extraction, a more environment friendly and safer process to obtain food additives (Reddy et al, 2005). A recent study described the high antioxidant activity of functional biscuits prepared with wheat purple, due to its high levels of bioactive compounds (Pasqualone et al, 2015). Other previous studies have proven the capacity of fennel and chamomile extracts to bring antioxidant activity to cottage cheese and yogurt (Caleja, Barros, Antonio, Ciric, Barreira, et al, 2015;Caleja, Barros, Antonio, Ciric, Soković , et al, 2015;Caleja, Barros, et al, 2016).…”

Section: Moisturementioning

confidence: 99%

“…Natural extracts from plant origin could provide alternatives to synthetic preservers, namely antioxidants, also providing bioactive properties and bringing additional value to the final products (Pasqualone et al, 2015;Rasooli, 2007;Ye et al, 2013). Some bakery, dairy and meat products have already been developed incorporating natural extracts from aromatic plants, spices and fruit powder, for antioxidant purposes (Bajaj et al, 2006;Caleja, Barros, Antonio, Ciric, Barreira, et al, 2015;Caleja, Barros, Antonio, Ciric, Soković , et al, 2015;Reddy et al, 2005;Shah, Don Bosco, & Mir, 2014).…”

Section: Introductionmentioning

confidence: 99%

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Barros²,

et al. 2017

View full text Add to dashboard Cite

a b s t r a c tCurrently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods ''free" from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.

show abstract

“…Bakery products are the most consumed food products in the world. In the recent years, anthocyanins content and effect of baking in different bakery products were investigated (Cavalcanti et al, 2011;Pasqualone et al, 2015;Slavin et al, 2013;Walker et al, 2014). There are few investigations of breads prepared with added anthocyanins (Sui et al, 2015) or source of anthocyanins (Sun-Waterhouse et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

Bartl

Albreht

Skrt

et al. 2015

International Journal of Food Sciences and Nutrition

View full text Add to dashboard Cite

The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg(-1), respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases.

show abstract

Production and characterization of functional biscuits obtained from purple wheat

Cited by 143 publications

References 33 publications

Quality characteristics of parental lines of wheat mapping populations

Quality characteristics of parental lines of wheat mapping populations

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

Contact Info

Product

Resources

About