Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
Hamit Koksel,
Buket Cetiner,
Vladimir P. Shamanin,
Z. Hazal Tekin-Cakmak,
Inna V. Pototskaya,
Kevser Kahraman,
Osman Sagdic,
Alexey I. Morgounov
Affiliations
Hamit Koksel
Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye
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
Z. Hazal Tekin-Cakmak
Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, 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
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
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 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.
