POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS

• Main Authors: Usenko N.I., Khlestkina E.К., Asavasanti S., Gordeeva E.I., Yudina R.S., Otmakhova Y.S.
• Format: Article
• Language: English
• Published: Kemerovo State University 2018-06-01
• Series: Foods and Raw Materials
• Subjects: Enriched food products; bioflavonoids; anthocyanins; food market; cereals; flour confectionery; nutritional value
• Online Access: http://jfrm.ru/files/archive/11/15.pdf

At present, there are a number of high-tech trends in the development of food raw materials in the world market, the future nutritional value and composition of which can be laid even at the stage of breeding a variety, as a result of production of which the raw materials will be obtained containing the specified components - vitamins, minerals and biologically active compounds. It is possible to refer to such kinds of food raw materials common wheat of a purple color which has a high content of anthocyanins. Despite the antioxidant capacity and the related health benefits, the studies on the use of raw materials with a high level of anthocyanins as an ingredient for food products are extremely rare. This article presents the results of the use of food products of new forms of cereals in production, namely, the isogenic wheat lines specially created for comparative studies at the Institute of Cytology and Genetics of the SB RAS with the help of molecular genetic methods, which only differ in a small segment of the genome containing the regulatory anthocyanin biosynthesis gene Pp3/TaMyc1. Flour and wheat bran with anthocyanins (PG) and the control (RG) group were used for the production of flour confectionery products in order to obtain products with a high level of anthocyanins beneficial for human health. The share of anthocyanins in the products obtained from PG wheat was 2.5-2.6 times higher than in the similar products obtained on the basis of the control line. The revealed differences between PG and RG in the end-use products testify to the resistance of anthocyanins to technological processing. It has been estimated that when eating 100 grams of biscuit made from flour with the addition of bran of purple wheat grain, the consumption of anthocyanins will be up to 0.83 mg. Thus, a high content of anthocyanins in PG allows to produce the enriched confectionery products with a high nutritional value.