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Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization

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Listed:
  • Saloni Sharma
  • Venkatesh Chunduri
  • Aman Kumar
  • Rohit Kumar
  • Pragyanshu Khare
  • Kanthi Kiran Kondepudi
  • Mahendra Bishnoi
  • Monika Garg

Abstract

Colored wheat, rich in anthocyanins, has created interest among the breeders and baking industry. This study was aimed at understanding the nutritional and product making potential of our advanced, high yielding and regionally adapted colored wheat lines. Our results indicated that our advanced colored wheat lines exhibited higher anthocyanin content and antioxidant activity than donor wheat lines and it varied in the order of white

Suggested Citation

  • Saloni Sharma & Venkatesh Chunduri & Aman Kumar & Rohit Kumar & Pragyanshu Khare & Kanthi Kiran Kondepudi & Mahendra Bishnoi & Monika Garg, 2018. "Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization," PLOS ONE, Public Library of Science, vol. 13(4), pages 1-16, April.
    • Handle: RePEc:plo:pone00:0194367
    DOI: 10.1371/journal.pone.0194367
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    Cited by:

    1. Dipa Sharma & Prakriti Ghimire & Shweta Bhattarai & Upama Adhikari, 2020. "Biofortification Of Wheat: Genetic A Nd Agronomic Approaches And Strategies To Combat Iron And Zinc Deficiency," Sustainability in Food and Agriculture (SFNA), Zibeline International Publishing, vol. 1(1), pages 48-54, August.

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