Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat

Abstract

Biofortified colored wheat is rich in anthocyanin and phenolic acid compounds that have demonstrated positive physiological effects in humans and animals. This study aimed to develop vermicelli from black and purple colored wheat and compared it with non-colored white wheat. Vermicelli (roasted and unroasted) was developed from various colored wheat. Both roasted and unroasted versions were examined for the effect of processing on the quality characteristics such as cooking quality, shelf life, sensory parameters, macronutrients, anthocyanins, phenolics, flavonoids and antioxidant activity. The order of relative content of protein, anthocyanins, phenolics and flavonoids in both the forms was black > purple > white. Higher flour solubility and higher cooking losses in the soup gave black wheat a better texture and taste. Extrusion and roasting reduced anthocyanins, flavonoids, and soluble phenolics but enhanced insoluble phenolics and antioxidant activity. Three-month storage did not affect its quality attributes. Major anthocyanin in black wheat flour and its products was delphinidin-3-o-rutinoside. Several new anthocyanins, including coumaric acid derivatives were identified through MS/MS analysis. Anthocyanin stability followed the trend of peonidin-3-o-glucoside > cyanidin-3-o-glucoside > malvidin-3-o-glucoside > peonidin-3-rutinoside > delphinidin-3-o-galactoside > cyanidin-3-o-rutinoside. Thus, black wheat vermicelli with good shelf life was found to be best in terms of antioxidant activity, protein content, taste, and sensory attributes.