Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

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dc.authoridCetiner, Buket/0000-0002-3802-5487
dc.authoridTEKIN CAKMAK, ZEYNEP HAZAL/0000-0002-3369-3128
dc.authoridMorgunov, Alexey/0000-0001-7082-5655
dc.authoridKahraman, Kevser/0000-0002-2786-3944
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosid????????, ????/AAS-4902-2020
dc.authorwosidCetiner, Buket/ISB-4290-2023
dc.authorwosidTEKIN CAKMAK, ZEYNEP HAZAL/AGU-6136-2022
dc.authorwosidMorgunov, Alexey/AGD-7910-2022
dc.contributor.authorKoksel, Hamit
dc.contributor.authorCetiner, Buket
dc.contributor.authorShamanin, Vladimir P.
dc.contributor.authorTekin-Cakmak, Z. Hazal
dc.contributor.authorPototskaya, Inna V.
dc.contributor.authorKahraman, Kevser
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-05-19T14:46:22Z
dc.date.available2024-05-19T14:46:22Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractThe main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and blue (Blue 10) colored wheats were used in the study. The whole wheat flours of Blue 10 and Purple 8 had higher farinograph stability, lower softening degree, and higher quality numbers indicating that they had better rheological properties. Bread produced from whole wheat flour of blue-colored grain had significantly higher loaf volume and better symmetry, crust color, crumb cell structure, and softness values among others (p < 0.05). The whole wheat bread produced using Element 22 had the highest crust and crumb L* color values, while Purple 8 and EF 22 had the lowest crust and crumb L* color values, suggesting that purple-colored grains have a tendency to make whole wheat bread with darker crust and crumb color. Bread produced from cultivar Blue 10 had the lowest firmness values while Element 22 had the highest firmness values. The highest total phenolic content and antioxidant capacity values were obtained from the whole wheat bread sample from purple-colored wheat (Purple 8). The whole wheat flour of Element 22 had the highest total dietary fiber content among all samples (p < 0.05). The differences between whole wheat bread samples in terms of total dietary fiber and glycemic index were not statistically significant. The results of the present study indicated that colored wheats can be used to produce whole wheat breads with higher nutritional properties and acceptable quality characteristics.en_US
dc.description.sponsorshipThe authors would like to thank the Field Crops Central Research Institute for technical support.en_US
dc.description.sponsorshipThe authors would like to thank the Field Crops Central Research Institute for technical support.en_US
dc.identifier.doi10.3390/foods12183376
dc.identifier.issn2304-8158
dc.identifier.issue18en_US
dc.identifier.pmid37761085en_US
dc.identifier.scopus2-s2.0-85172445496en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org10.3390/foods12183376
dc.identifier.urihttps://hdl.handle.net/20.500.12713/5506
dc.identifier.volume12en_US
dc.identifier.wosWOS:001073590800001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectPurple Wheaten_US
dc.subjectBlue Wheaten_US
dc.subjectBread Qualityen_US
dc.subjectGlycemic Indexen_US
dc.subjectDietary Fiberen_US
dc.titleQuality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breadsen_US
dc.typeArticleen_US

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