Formulation and quality attributes of nutrient-enriched black wheat rusks

Abstract

The incorporation of biofortified colored wheat particularly black wheat (BW) into bakery products has gained attention due to increasing consumer demand for healthier snack options. This study investigated the development and evaluation of black wheat rusk focusing on its physical attributes, nutritional content, functional properties, and sensory acceptance and storage stability. Black wheat rusks showed significantly higher (p < 0.05) energy content, carbohydrates, protein, and fiber compared to conventional rusks. They exhibited enhanced functional properties, including increased DPPH inhibitory activity and total phenolic content. Black wheat rusks also contained higher levels of essential minerals like iron, zinc and potassium. Sensory evaluation revealed significant variations (p < 0.05) in hardness, texture, and overall acceptability. Black wheat rusks displayed darker coloration, increased loaf weight and hardness, but decreased loaf volume. Rusks remained microbiologically stable for 80 days at 25 °C when packaged in polyethylene bags. Black wheat can successfully produce bakery rusks with enhanced nutritional value and unique sensory characteristics, offering a healthier snack alternative that meets consumer demand for nutritious bakery products.