Open AccessAnthocyanin bio-fortified colored wheat: Nutritional and functional characterization
Author(s) -
Saloni Sharma,
Venkatesh Chunduri,
Aman Kumar,
Rohit Kumar,
Pragyanshu Khare,
Kanthi Kiran Kondepudi,
Mahendra Bishnoi,
Monika Garg
Publication year - 2018
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0194367
Subject(s) - anthocyanin , food science , colored , cultivar , pigment , black rice , sugar , antioxidant , chemistry , gluten , biology , botany , biochemistry , raw material , materials science , organic chemistry , composite material
Colored wheat, rich in anthocyanins, has created interest among the breeders and baking industry. This study was aimed at understanding the nutritional and product making potential of our advanced, high yielding and regionally adapted colored wheat lines. Our results indicated that our advanced colored wheat lines exhibited higher anthocyanin content and antioxidant activity than donor wheat lines and it varied in the order of white