Coloured Wheat: A Changing Nutrition Scenario
Karuna*
Dept. of Genetics and Plant Breeding, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana (125 004), India
Navreet Kaur Rai
Dept. of Genetics and Plant Breeding, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana (125 004), India
DOI: NIL
Keywords: Bioactive compounds, Anthocyanins, Natural colourants, Phytochemicals
Abstract
The preferences of consumers have shifted from an energy-giving diet to one with a balanced intake of nutrients having major health advantages. They are looking for colourants extracted from natural raw materials to boost the nutritional content of foods. Coloured wheat viz., black, blue, red, and purple wheat subsume many bioactive compounds, particularly anthocyanins and carotenoids, which are responsible for a number of health benefits. Coloured wheat is indispensable for food regulatory authorities as well as food processing sectors that are aiming to limit the use of artificial food dyes and colours. The highly valuable pigments in coloured wheat like anthocyanins can be easily isolated and employed as nutritional foods and organic colourants. The artificial dyes currently utilized in cosmetics, medicines and food can be replaced with these isolated pigments. This article briefly discusses the dietary value of coloured wheat, including its bioactive substances and phytochemicals, along with the advantages they provide for human health.
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Reference
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