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Koksel H, Cetiner B, Shamanin VP, Tekin-Cakmak ZH, Pototskaya IV, Kahraman K, Sagdic O, Morgounov AI. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads. Foods 2023; 12:3376. [PMID: 37761085 PMCID: PMC10529405 DOI: 10.3390/foods12183376] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
The 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.
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Affiliation(s)
- Hamit Koksel
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (H.K.); (Z.H.T.-C.)
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia; (V.P.S.); (I.V.P.)
| | - Buket Cetiner
- Department of Quality and Technology, Field Crops Central Research Institute, Ankara 06170, Türkiye;
| | - Vladimir P. Shamanin
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia; (V.P.S.); (I.V.P.)
| | - Z. Hazal Tekin-Cakmak
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (H.K.); (Z.H.T.-C.)
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, İstanbul 34349, Türkiye;
| | - Inna V. Pototskaya
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia; (V.P.S.); (I.V.P.)
| | - Kevser Kahraman
- Department of Material Science and Nanotechnology Engineering, Abdullah Gul University, Kayseri 38080, Türkiye;
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, İstanbul 34349, Türkiye;
| | - Alexey I. Morgounov
- Science Department, S. Seifullin Kazakh Agrotechnical University, Astana 010011, Kazakhstan
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Jin W, Zhao S, Sun H, Pei J, Gao R, Jiang P. Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics. Curr Res Food Sci 2023; 7:100583. [PMID: 37691695 PMCID: PMC10484957 DOI: 10.1016/j.crfs.2023.100583] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/13/2023] [Accepted: 08/29/2023] [Indexed: 09/12/2023] Open
Abstract
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemicals were spotted among these cooked wheat grains, including 30 aldehydes (accounting for 73.86-83.78%), 11 ketones (9.53-16.98%), 3 alcohols (0.88-1.21%), 4 furans (4.82-7.44%), 2 esters (0.28-0.42%), and 2 pyrazines (0.18-0.32%). Aldehydes, ketones, and furans were the main volatile compounds in three different cooked wheat. For black-colored wheat, the relative contents of benzene acetaldehyde, benzaldehyde, 2-methyl butanal, and 3-methyl butanal were much higher (p < 0.05). For green-colored wheat, the relative contents of nonanal, 2-pentyl furan, (E)-hept-2-enal, 2-butanone, and acetone were significantly higher (p < 0.05). For yellow-colored wheat, the relative amounts of heptanal, hexanal, and pentanal were much higher (p < 0.05). The overall volatile substances of the three cooked wheat grains might be classified by GC-IMS data coupled with principal component analysis and heatmap clustering analysis. A reliable forecast set was established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 22 differential volatile compounds were screened out based on variable importance in projection (VIP) being higher than 1.0, as flavor markers for distinguishing the three cooked wheat grains. These results suggest that GC-IMS could be used for characterizing the flavor volatiles of different colored wheat, and the findings could contribute certain information for understand the aroma traits in different colored cooked wheat and related products in the future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
| | - Haiyan Sun
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Jinjin Pei
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116034, China
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Romano G, Tufariello M, Calabriso N, Del Coco L, Fanizzi FP, Blanco A, Carluccio MA, Grieco F, Laddomada B. Pigmented cereals and legume grains as healthier alternatives for brewing beers. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Padhy AK, Sharma A, Sharma H, Srivastava P, Singh S, Kaur P, Kaur J, Kaur S, Chhuneja P, Bains NS. Combining high carotenoid, grain protein content and rust resistance in wheat for food and nutritional security. Front Genet 2023; 14:1075767. [PMID: 36741327 PMCID: PMC9893017 DOI: 10.3389/fgene.2023.1075767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Accepted: 01/03/2023] [Indexed: 01/20/2023] Open
Abstract
Globally, malnutrition has given birth to an alarming predicament, especially in developing countries, and has extensively shifted consumer preferences from conventional high-energy diets to a nutritionally balanced, cost-effective, sustainable, and healthy lifestyle. In keeping with this view and the mandate for developing high-yielding, disease-resistant biofortified staple food (wheat) for catering to the demand-driven market, the current research aimed at stacking together the enhanced grain protein content, carotenoid content, and disease resistance in an elite bread wheat background. The Y gene (PsyE1) and the GpcB1 gene were used as novel sources for enhancing the grain carotenoid and protein content in the commercial elite bread wheat cultivar HD2967. The combination also led to the stacking of resistance against all three foliar rusts owing to linked resistance genes. A stepwise hybridization using Parent 1 (HD2967 + PsyE1/Lr19/Sr25) with Parent 2 (PBW550 + GpcB1/Yr36+ Yr15), coupled with a phenotypic-biochemical selection, narrowed down 2748 F2 individuals to a subset of 649 F2 plants for molecular screening. The gene-specific markers PsyE1, PsyD1, Xucw108, and Xbarc8 for the genes PsyE1, PsyD1, GpcB1, and Yr15, respectively, were employed for forward selection. Four bread wheat lines positive for all the desired genes with high carotenoid (>8ppm) and protein (>13%) content were raised to the F5 generation and will be evaluated for yield potential after bulking. These improved advanced breeding lines developed following multipronged efforts should prove a valuable and unique source for the development of cultivars with improved nutritional quality and rust resistance in wheat breeding programs.
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Affiliation(s)
| | - Achla Sharma
- *Correspondence: Achla Sharma, ; Asish Kumar Padhy,
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Padhy AK, Sharma A, Sharma H, Rajput R, Pandey A, Srivastava P, Kaur S, Kaur H, Singh S, Kashyap L, Mavi GS, Kaur J, Sohu VS, Chhuneja P, Bains NS. Bread wheat with enhanced grain carotenoid content: a novel option for wheat biofortification. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2022; 42:67. [PMID: 37313474 PMCID: PMC10248673 DOI: 10.1007/s11032-022-01338-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Accepted: 10/09/2022] [Indexed: 06/15/2023]
Abstract
Colored wheat has piqued the interest of breeders and consumers alike. The chromosomal segment from 7E of Thinopyrum ponticum, which carries a leaf rust resistant gene, Lr19, has been rarely employed in wheat breeding operations due to its association with the Y gene, which gives a yellow tint to the flour. By prioritizing nutritional content over color preferences, consumer acceptance has undergone a paradigm change. Through marker-assisted backcross breeding, we introduced an alien segment harboring the Y (PsyE1) gene into a high yielding commercial bread wheat (HD 2967) background to generate rust resistant carotenoid biofortified bread wheat. Agro-morphological characterization was also performed on a subset of developed 70 lines having enhanced grain carotene content. In the introgression lines, carotenoid profiling using HPLC analysis demonstrated a considerable increase in β-carotene levels (up to 12 ppm). Thus, the developed germplasm caters the threat to nutritional security and can be utilized to produce carotenoid fortified wheat. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-022-01338-0.
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Affiliation(s)
- Asish Kumar Padhy
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
- National Institute of Plant Genome Research (NIPGR), New Delhi, 110067 India
| | - Achla Sharma
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | - Himanshu Sharma
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | - Ruchika Rajput
- National Institute of Plant Genome Research (NIPGR), New Delhi, 110067 India
| | - Ashutosh Pandey
- National Institute of Plant Genome Research (NIPGR), New Delhi, 110067 India
| | - Puja Srivastava
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | - Satinder Kaur
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | - Harinderjit Kaur
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | - Satinder Singh
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | - Lenika Kashyap
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | | | - Jaspal Kaur
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | - Virinder Singh Sohu
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | - Parveen Chhuneja
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
| | - Navtej Singh Bains
- Punjab Agricultural University, Ferozpur Road, Ludhiana, (Punjab) 141004 India
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