title: Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.
abstract: 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).
authors.affiliation: Dept. of Food Science and Human Nutrition, Iowa State Univ., Ames, IA 50010, USA. hxjiang@iastate.edu
authors.forename: Hongxin
authors.initials: H
authors.lastname: Jiang
authors.forename: Joe
authors.initials: J
authors.lastname: Martin
authors.forename: Moses
authors.initials: M
authors.lastname: Okot-Kotber
authors.forename: Paul A
authors.initials: PA
authors.lastname: Seib
mesh_terms: D001939:Bread / Q000032:analysis; D055598:Chemical Phenomena; D002934:Cinnamates / Q000032:analysis* / Q000737:chemistry; D003373:Coumaric Acids / Q000032:analysis / Q000737:chemistry; D004043:Dietary Fiber / Q000032:analysis*; D005511:Food Handling; D055951:Functional Food / Q000032:analysis*; D005707:Gallic Acid / Q000031:analogs & derivatives / Q000032:analysis / Q000737:chemistry; D062385:Hydroxybenzoates / Q000032:analysis / Q000737:chemistry; D007615:Kansas; D055595:Mechanical Phenomena; D010226:Parabens / Q000032:analysis / Q000737:chemistry; D010636:Phenols / Q000032:analysis* / Q000737:chemistry; D010858:Pigmentation; D011786:Quality Control; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D013045:Species Specificity; D014908:Triticum / Q000737:chemistry*; D014641:Vanillic Acid / Q000032:analysis / Q000737:chemistry
chemical_list: D002934:Cinnamates; D003373:Coumaric Acids; D004043:Dietary Fiber; D062385:Hydroxybenzoates; D010226:Parabens; D010636:Phenols; C009091:protocatechuic acid; D005707:Gallic Acid; C004999:ferulic acid; C001945:syringic acid; D014641:Vanillic Acid; C038193:4-hydroxybenzoic acid