Bioactive components of colored grain wheat and its use in food products

Benay Çolak; Yaşar Karaduman

doi:10.55147/efse.1663061

Bioactive components of colored grain wheat and its use in food products

Abstract

This study examines the quality characteristics of colored grain wheats and their potential uses in food products. Colored wheat grains contain higher levels of anthocyanins, carotenoids, dietary fiber, antioxidants, vitamins and minerals compared to traditional wheat varieties. These compounds make them a functional food source with high antioxidant capacity. The rich dietary fiber, vitamins and minerals in colored wheat flour support digestive health and offer the potential to reduce the risk of chronic diseases such as cardiovascular disease, diabetes and obesity. Research shows that colored wheat flour enhances the nutritional value of food products and can act as a natural colorant alternative to artificial colorants. Studies on the processing of wheat and the analysis of its bioactive compounds suggest that colored grain wheats may have a wide range of uses. In conclusion, the utilization of colored grain wheat varieties in functional food production represents an important opportunity to provide sustainable and nutritious food options.

Keywords

colored wheat , antioxidant capacity , anthocyanins , carotenoids , dietary fiber

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Review

Authors

Benay Çolak ^*
0000-0003-2116-5966
Türkiye

Yaşar Karaduman
0000-0003-1306-3572
Türkiye

Early Pub Date

December 16, 2025

Publication Date

December 30, 2025

Submission Date

March 24, 2025

Acceptance Date

September 16, 2025

Published in Issue

Year 1970 Volume: 6 Number: 2

DOI

https://doi.org/10.55147/efse.1663061

IZ

https://izlik.org/JA33GA76LZ

APA

Çolak, B., & Karaduman, Y. (2025). Bioactive components of colored grain wheat and its use in food products. European Food Science and Engineering, 6(2), 26-33. https://doi.org/10.55147/efse.1663061

Bioactive components of colored grain wheat and its use in food products

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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