Physical and Nutritional Aspects of Biscuits Prepared with Purple Wheat

As oxidative stress has been linked to the advancement of a number of degenerative illnesses, bioactive substances including polyphenols, anthocyanins, and carotenoids have sparked the interest of food scientists and manufacturers for their health-promoting and disease-preventive properties. The objective of this study was to develop anthocyanin-rich biscuits using purple wheat (100%) and compare their physical and nutritional content with commonly consumed wheat (100%) biscuits. Biscuits were analyzed for thickness, width and spread ratio. 9-point hedonic scale was used for analysis of organoleptic acceptability. Biscuits were analyzed for nutritional parameters i.e., proximate composition, sugars, total and available (in vitro) calcium, iron and zinc, in vitro digestibility of protein and starch, phytic acid, total lysine, DPPH radical scavenging activity, total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC). T-test was used to compare the differences between regular wheat and purple wheat. Results of thickness, width and spread ratio of purple wheat prepared biscuits was 0.81 cm, 3.04 cm and 3.75 (W T-1) respectively. Biscuits prepared with purple wheat depicted significantly higher (P<0.05) protein, fat, fiber, carbohydrates and mineral content than regular wheat. Total lysine, in-vitro digestibility of protein and starch were also observed higher in purple wheat biscuits i.e., 4.24 g 16-1 g N, 82.57% and 42.98% respectively. Total antioxidant activity of purple wheat prepared biscuits also had significantly (P<0.01) higher DPPH activity (65.64 mg TE 100-1 g), TPC (125.4 mg GAE 100-1 g), TFC (66.19 mg RE 100-1 g) and TAC (3.01 mg C3GE 100-1 g) than regular wheat.