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<p>Biofortified black wheat is known for its high anthocyanin content. In this study, the rheological characteristics of black wheat flour were evaluated using the Farinograph, Amyograph, and Extensigraph. The flour was compared to white wheat flour from the locally grown Netravati variety, which served as the control sample.The concentration of crude and total anthocyanins in black wheat flour was significantly higher than that of Netravati wheat flour, measuring at 126 and 315.44&#xa0;ppm, respectively. Additionally, the total phenolic content of black wheat flour was 107.5&#xa0;mg GAE/100&#xa0;g, which was 1.3 times higher than that of Netravati wheat flour. The soluble phenolics content (SPC) of black wheat flour was 6.14&#xa0;mg GAE/100&#xa0;g, four times higher than that of Netravati wheat flour (1.5&#xa0;mg GAE/100&#xa0;g).The results of the rheological studies concluded that black wheat flour is suitable for the production of various value-added products with health benefits. Therefore, incorporating black wheat into the diet and using it for processing into different value-added products can provide numerous nutritional and health advantages to consumers. This also opens up new opportunities for the food processing industry.</p>

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Exploration of black wheat for its nutraceutical and rheological properties

  • 期刊论文

  • 发表日期：

    2026年2月27日

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  • Anuprita A. Joshi,
  • Rajesh B. Kshirsagar,
  • Chandralekha K. Bhokre,
  • Hemant W. Deshpande,
  • Surendra K. Sadawarte

摘要

Biofortified black wheat is known for its high anthocyanin content. In this study, the rheological characteristics of black wheat flour were evaluated using the Farinograph, Amyograph, and Extensigraph. The flour was compared to white wheat flour from the locally grown Netravati variety, which served as the control sample.The concentration of crude and total anthocyanins in black wheat flour was significantly higher than that of Netravati wheat flour, measuring at 126 and 315.44 ppm, respectively. Additionally, the total phenolic content of black wheat flour was 107.5 mg GAE/100 g, which was 1.3 times higher than that of Netravati wheat flour. The soluble phenolics content (SPC) of black wheat flour was 6.14 mg GAE/100 g, four times higher than that of Netravati wheat flour (1.5 mg GAE/100 g).The results of the rheological studies concluded that black wheat flour is suitable for the production of various value-added products with health benefits. Therefore, incorporating black wheat into the diet and using it for processing into different value-added products can provide numerous nutritional and health advantages to consumers. This also opens up new opportunities for the food processing industry.