Article

Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits

2020-01-01

Abstract excerpt

BACKGROUND AND OBJECTIVES: Purple wheat is relatively rich in anthocyanin and phenolic acid compounds that have demonstrated positive physiological effects in humans. This study was intended to develop purple wheat (PW) food prototypes with potential to impact metabolic markers and health conditions. Several products including PW bars, crackers, bread, pancake, and porridge were developed and evaluated based on th...

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Literature Corpus work: ee354f37-9952-53e7-b385-b8998b77f4bd
DOI: 10.1002/cche.10190

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