ArticleMolecules (Basel, Switzerland)2020
Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread).
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 75 citations in OpenAlex.
- Wheat Bioactive Compounds and Human Health: A Review of Nutraceutical Potential, Molecular Mechanisms and AI-Assisted Functional Food Innovation.International journal of molecular sciences · 2026Review
- Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response.Foods (Basel, Switzerland) · 2026Article
- A Comparison of the Occurrence of Bioactive Compounds in the Grain of DifferentMolecules (Basel, Switzerland) · 2026Review
- Biofortification as a sustainable strategy to address micronutrient malnutrition in South Asia.Journal of health, population, and nutrition · 2025Review
- New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model.ACS omega · 2024Article
- Assessment of acceptability of black wheat flour products and factors affecting it among Anganwadi beneficiaries and workers: A mixed-method prospective observational study.Journal of family medicine and primary care · 2024Article
- A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour.Foods (Basel, Switzerland) · 2024Article
- Development of high-yielding white maize hybrids with betterFrontiers in nutrition · 2024Article
- Review
- Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat.Plants (Basel, Switzerland) · 2023Article
- Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties.Heliyon · 2023Article
- Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits.Foods (Basel, Switzerland) · 2023Review
- Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat.Foods (Basel, Switzerland) · 2022Article
- Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend.Frontiers in nutrition · 2022Review
- Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens.Molecules (Basel, Switzerland) · 2020Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The effect of chapatti cooking on the proximate composition, bioactive compounds (anthocyanins and phenolics), and antioxidant activities of these wheat varieties were checked in this study. Apart from acceptable sensory parameters, good taste, and soft texture of chapatti, biofortified colored wheat chapatti and flour had higher dietary fibers, protein content, and lower carbohydrate content. Higher soluble and insoluble phenolic compounds, anthocyanin content, and antioxidant activity were in the order of black > blue > purple > white. Chapatti making has reduced their antioxidant activity and anthocyanin content in comparison to flour. Moreover, the reduction in antioxidant activity is less as compared to the decrease in anthocyanin content. Our results suggest that colored wheat can be a better alternative to normal wheat for preparing chapatti as it would have additional health-promoting activities.
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Registered trials
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