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

Year 2025, Volume: 6 Issue: 2 , 26 - 33 , 30.12.2025

Benay Çolak , Yaşar Karaduman

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

https://izlik.org/JA33GA76LZ

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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