Effect of storage and recipe on bioactive substance composition in bakery productsmade from a variety of colored wheats

Abstract

Currently exist different colored wheat varieties which have various effect on bakery product. The aim of this study was to increase the nutritional value of biscuits by adding colored whole grain wheat (Koniny and Skorpion). The study compared biscuits made of colored wheat baked according to four recipes and evaluated the effect of storing biscuits in the refrigerator and in the warehouse. Polyphenols (TPC), antioxidant activity (FRAP), dry matter, fiber and sensory profile were determined in biscuits during a six-month storage period. Color wheat biscuits baked within this study showed a higher content of polyphenols and antioxidant activity than the control. The highest antioxidant activity was in biscuits from Konini variety (colored wheat). The results show that the antioxidant activity in the refrigerator decreased in the range of 58 to 37% depending on the variety. The smallest decrease of polyphenol compounds occurred during storage in warehouse compare to the refrigerator. The highest amount of fiber was found in the Konini variety and the lowest amount was observed in control variety. Sensory analysis showed that the overall acceptability of color wheat biscuits was slightly higher than control biscuits.