title: Production and characterization of functional biscuits obtained from purple wheat.
abstract: Purple wheat contains higher levels of anthocyanins than conventional wheat cultivars. The aim of this work was to produce anthocyanin-rich biscuits from purple wheat, and to characterize the final product. Control biscuits, having the same formulation but obtained from a non-pigmented wheat cultivar, were used for comparisons. Purple biscuits showed a level of total anthocyanins of 13.86 mg/kg cyanidin 3-O-glucoside and exhibited higher antioxidant activity than control. The volatile compounds profile of purple biscuits showed lower levels of lipid-derived carboxylic acids and higher levels of alcohols and aldehydes than control biscuits, indicating a lower oxidative degradation of the lipid fraction. In particular, the ratio (lipid-derived alcohols+aldehydes)/acids accounted for 5.9 in purple and 3.0 in control biscuits. The sensory score for friability and the spread ratio of purple biscuits accounted for 2.6 and 6.0, respectively.
authors.affiliation: Food Science and Technology Unit, University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, I 70126 Bari, Italy. Electronic address: antonella.pasqualone@uniba.it.
authors.forename: Antonella
authors.initials: A
authors.lastname: Pasqualone
authors.affiliation: Food Science and Technology Unit, University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, I 70126 Bari, Italy.
authors.forename: Anna Maria
authors.initials: AM
authors.lastname: Bianco
authors.affiliation: Food Science and Technology Unit, University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, I 70126 Bari, Italy.
authors.forename: Vito Michele
authors.initials: VM
authors.lastname: Paradiso
authors.affiliation: Food Science and Technology Unit, University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, I 70126 Bari, Italy.
authors.forename: Carmine
authors.initials: C
authors.lastname: Summo
authors.affiliation: Food Science and Technology Unit, University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, I 70126 Bari, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Gambacorta
authors.affiliation: Food Science and Technology Unit, University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, I 70126 Bari, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Caponio
authors.affiliation: Plant Breeding Unit, University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, I 70126 Bari, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Blanco
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts
keywords: Anthocyanins; Biscuits; Purple wheat; Volatile compounds