Evaluation of anthocyanin-enriched wheat varieties (black, blue, purple) for enhanced antioxidant content and premium biscuit quality

Abstract

The anthocyanin-enriched wheat varieties were explored for their health benefits and development of antioxidant-rich biscuits. In the present study, around 35 advanced lines, showcasing different colors (7 white, 9 purple, 11 black, 8 blue), and robust yield potential under local climatic conditions were selected. The wheat lines were screened for yield, grain hardness, protein, dough quality, biscuit baking and sensory quality attributes. The two advanced black wheat lines (black-1 and black-6) showed low grain hardness indices (49.8 and 32.4) and protein content (9.1 and 8.2%). The dough obtained from these wheat lines exhibited excellent parameters including low hardness and high springiness. The black-1 (soft texture) and black-6 (very soft texture) lines exhibited superior biscuit-making quality with a high spread ratio (13.2 and 14), mirroring the positive controls {white-6 (vs)-15}, and surpassing the average (8.9) and negative controls {white-C3 (7.7) and white-C4 (8.4)}. Despite a reduction in anthocyanin content during baking, both lines demonstrated a 1.3-fold higher antioxidant activity compared to the control. These black wheat lines present significant potential for commercialization, offering an avenue to enhance the quality and nutritional profile of biscuits in the food industry.