A comparative study of the influence of temperature on the biochemical and mineral composition of grain of near-isogenic wheat lines differing in anthocyanin pigmentation

Background. Common wheat Triticum aestivum L., which grain accumulates anthocyanin compounds with broad biological activity, is a valuable raw material for the production of functional foods. Various technological processes are used in the production of such foods, among which thermal methods such as roasting play a key role. These methods are known to shape the characteristic flavor, aroma, and textural characteristics of the final product, and also increase the bioavailability of nutrients. However, the effect of heat treatment on the biochemical and mineral composition of anthocyanin-rich grain has not yet been studied. The aim of this research was to analyze the effect of heat treatment of pigmented wheat grain on its organic and mineral content during the production of talgan, a Khakass national product made from roasted and milled grain. Materials and methods. The research employed near-isogenic iP and iP7D wheat lines differing in the presence of anthocyanins in the grain. Talgan samples taken from various processing stages (original grain, roasted grain, and finished product) were assessed for total moisture, fiber, protein, calcium, phosphorus, sugar, and crude ash content according to GOST standards. Anthocyanin content in the grain of the studied wheat accessions before and after heat treatment and milling was determined using spectrophotometry. Results and discussion. The grain of the colored iP line was statistically shown to be superior to that of the uncolored iP7D line in anthocyanin content, total moisture, fiber, phosphorus, and crude ash, while protein, calcium, and crude ash contents did not differ between the lines. During the production of talgan, which includes heat treatment of the whole and ground grain, most of the studied grain parameters either remained at the initial level, or increased compared to the untreated grain. The exceptions were a decrease in the calcium content in the grain of the iP7D line and of anthocyanin in the grain of the iP line after treatment. Grain of the uncolored line was more sensitive to technological processing stages, under the influence of which an increase in all the analyzed parameters was recorded, with the exception for the total moisture content, which remained unchanged compared to the original grain. In the colored line, however, the treatment caused only an increase in fiber and sugar content. Conclusions. The revealed features are important to consider when developing products based on wheat grain containing anthocyanins, where the balance between taste, texture and the preservation of bioactive components plays a key role.

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