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Color of Whole‐Wheat Foods Prepared from a Bright‐White Hard Winter Wheat and the Phenolic Acids in Its Coarse Bran
Author(s) -
Jiang Hongxin,
Martin Joe,
OkotKotber Moses,
Seib Paul A.
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02272.x
Subject(s) - lightness , food science , syringic acid , protocatechuic acid , chemistry , bran , phenolic acid , vanillic acid , wheat flour , coumaric acid , phenols , ferulic acid , organic chemistry , antioxidant , gallic acid , raw material , physics , optics
The color of wheat kernels often impacts the color and thereby the value of wheat‐based foods. A line of hard white winter wheat (B‐W HW) with bright appearing kernels has been developed at the Kansas State Agricultural Research Center. The objective of this study was to compare the color of several foods made from the B‐W HW wheat with those of 2 hard white wheat cultivars, Trego and Lakin. The B‐W HW kernels showed higher lightness (L*, 57.6) than Trego (55.5) and Lakin (56.8), and the increased lightness was carried over to its bran and whole‐wheat flour. Alkaline noodle and bread crumb made from the B‐W HW whole‐wheat flour showed slightly higher lightness (L*) than those made from Trego and Lakin. The sum of soluble and bound phenolics extracted from the 3 wheat brans, which had not been preextracted to remove lipids, was found to be 17.22 to 18.98 mg/g. The soluble phenolic acids in the brans were principally vanillic, ferulic, and syringic. The bound phenolic acids in the brans were dominated by ferulic, which accounted for 50.1% to 82.2% of total identified bound phenolic acids. Other bound phenolic acids were protocatechuic, caffeic, syringic, trans‐cinnamic, p ‐hydroxybenzoic, p ‐coumaric, and vanillic. The lightness (L*) values of coarse wheat brans correlated positively with their levels of bound protocatechuic ( r = 0.72, P < 0.01) and p ‐hydroxybenzoic acids ( r = 0.75, P < 0.01).