Characterization of anthocyanin-containing purple wheat prototype products as functional foods with potential health benefits

Abstract

Background and objectives: 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. Findings: The products substantially varied in their nutrient contents with protein being high in PW bread, pancake, and porridge (16.5%–18.8%) and intermediate in PW bars and crackers (8.9%–11%–6%). The bran-enriched PW products and whole wheat pancake were rich in dietary fiber (16.4%–32.6%). The bran was added to boost levels of anthocyanin and dietary fiber in products. The crackers and bars had the highest anthocyanin content (55.9 and 41.7 µg/g, respectively) and were selected over other products for antioxidant testing in vitro. These two products strongly inhibited ABTS, DPPH, and peroxyl radical activities pointing to potential to influence metabolic markers and general health. Conclusions: The PW bars and crackers hold promise as functional foods based on their contents of polyphenols and dietary fiber and antioxidant properties. Significance and novelty: The study provides useful information about the innovative PW bars and crackers for further human studies.