Mineral composition, minerals bioavailability, and in vitro glycemic index values of whole wheat breads prepared from colored wheats
Main Article Content
Keywords
Minerals , in vitro glycemic index , Mineral bioavailability , Bread quality , colored wheats
Abstract
The technological properties, mineral contents, in vitro mineral bioavailability, and glycemic index (GI) values of breads made from whole wheat flours of colored wheats (red, purple, blue, and black) were evaluated. Purple wheat had the highest Farinograph stability, while black wheat showed a higher water absorption value, indicating superior rheological properties. The symmetry and crumb cell structure of whole wheat breads made from blue and black wheats were significantly (p<0.05) better than those of other varieties. The bread made from blue wheat had the highest loaf volume and the lowest firmness value. Significant differences (p<0.05) were observed among the bread samples in terms of mineral contents, Cu, Fe, K, Mg, Mn, P, Zn, and Se. The bioavailability values of K (74.15–92.66%,) followed by Se (43.27–64.77%), Cu (39.91–57.34%), and Mg (37.00–46.95%) were generally high across all bread types. GI, which measures postprandial blood glucose levels, was higher in the breads made from red, purple, and black wheats (71.49–72.03) compared to the blue wheat bread (63.64). In conclusion, the use of colored whole wheat flours, especially blue wheat, is an effective strategy for lowering the GI. Thus, colored wheats can be used to produce whole wheat breads with improved functional and nutritional characteristics as well as satisfactory baking quality.
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Curti M.I., Palavecino P.M., Savio M., Baroni M.V. & Ribotta P.D. (2023). Sorghum (Sorghum bicolor L. Moench) gluten-free bread: the effect of milling conditions on the technological properties and in vitro bioaccessibility of polyphenols and minerals. Foods. 12(16), 3030. https://doi.org/10.3390/foods12163030
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Geyik Ö.G., Tekin-Cakmak Z.H., Shamanin V.P., Karasu S., Pototskaya I.V., Shepelev S.S., Chursin A.S., Morgounov A.I., Yaman M., Sagdic O., & Koksel H. (2023). Effects of phenolic compounds of colored wheats on colorectal cancer cell lines. Quality Assurance and Safety of Crops & Foods, 15(4), 21–31. https://doi.org/10.15586/qas.v15i4.1354
Gordeeva E., Shamanin V., Shoeva O., Kukoeva T., Morgounov A., & Khlestkina E. (2020). The strategy for marker-assisted breeding of anthocyanin-rich spring bread wheat (Triticum aestivum L.) cultivars in Western Siberia. Agronomy, 10(10), 1603. https://doi.org/10.3390/agronomy10101603
Gordeeva E., Shoeva O., Mursalimov S., Adonina I., & Khlestkina E. (2022). Fine points of marker-assisted pyramiding of anthocyanin biosynthesis regulatory genes for the creation of black-grained bread wheat (Triticum aestivum L.) lines. Agronomy, 12(12), 2934. https://doi.org/10.3390/agronomy12122934
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Grausgruber H., Atzgersdorfer K., & Bohmdorefr S. (2018). Purple and blue wheat – health-promoting grains with increased antioxidant activity. Cereal Food World, 63, 217–220.
Hadnadev T.D., Pojic ́ M., Hadnadev M., & Torbica A. (2011). The role of empirical rheology in flour quality control. In I. Akyar (Ed.), Wide Spectra of Quality Control. InTech, Rijeka, Croatia.
Hrˇivna L., Zigmundová V., Burešová I., Maco R., Vyhnánek T., & Trojan V. (2018). Rheological properties of dough and baking quality of products using coloured wheat. Plant, Soil and Environment, 64, 203–208. https://doi.org/10.17221/62/2018-PSE
ISO. (2017). Statistics for Performance Measurement. Animal Feeding Stuffs, Cereals and Milled Cereal Products—Guidelines for Application of Near Infrared Spectrometer, ISO 12099:2017(E). International Organization for Standardization, Switzerland.
Karaduman Y., Gülbandılar A., Akın A., Doğan S. & Savaşlı E. (2024). Zinc and selenium biofortification of sourdough breads with agronomically biofortified whole wheat flour. Journal of Cereal Science, 103952. https://doi.org/10.1016/j.jcs.2024.103952
Kaur K., Kaul S. & Pasi P. (2023). Biofortification of colored cereals with essential micronutrients. In Functionality and Application of Colored Cereals: Nutritional, Bioactive, and Health Aspects (pp. 241–266). Elsevier. https://doi.org/10.1016/B978-0-323-99733-1.00009-1
Khalid K.H., Ohm J.B., & Simsek S. (2017). Whole wheat bread: Effect of bran fractions on dough and end-product quality. Journal of Cereal Science, 78, 48–56. https://doi.org/10.1016/j.jcs.2017.03.011
Koksel H., Cetiner B., Ozkan K., Tekin‐Cakmak Z.H., Sagdic O., Sestili F., & Jilal, A. (2024). A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour. Cereal Chemistry, 101(3), 630-640. https://doi.org/10.1002/cche.10768
Koksel H., Cetiner B., Shamanin V.P., Tekin-Cakmak Z.H., Pototskaya I.V., Kahraman K., Sagdic O., & Morgounov A.I. (2023). Quality, nutritional properties, and glycemic index of colored whole wheat breads. Foods, 12:3376. https://doi.org/10.3390/foods12183376
Král M., Pokorná J., Tremlová B., Ošťádalová M., Trojan V., Vyhnánek T., & Walczycka M. (2018). Colored wheat: anthocyanin content, grain firmness, dough properties, bun texture profile. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 66(3), 685–690. https://doi.org/10.11118/actaun201866030685
Kumar A., Sahoo U., Baisakha B., Okpani O.A, Ngangkham U., Parameswaran C. & Sharma S.G. (2018). Resistant starch could be decisive in determining the glycemic index of rice cultivars. Journal of Cereal Science, 79, 348–353. https://doi.org/10.1016/j.jcs.2017.11.013
Lei F.U., Tian J.C., Sun C.L. & Chun L.I. (2008). RVA and farinograph properties study on blends of resistant starch and wheat flour. Agricultural Sciences in China, 7(7), 812–822. https://doi.org/10.1016/S1671-2927(08)60118-2
Li W. & Beta T. (2011). Flour and bread from black-, purple-, and blue-colored wheats. In Flour and Breads and Their Fortification in Health and Disease Prevention (pp. 59–67). Academic Press. https://doi.org/10.1016/B978-0-12-380886-8.10006-6
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