AUTHOR=Bangar Sneh Punia , Sandhu Kawaljit Singh , Rusu Alexandru , Trif Monica , Purewal Sukhvinder Singh 

TITLE=Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 9 - 2022

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.872589

DOI=10.3389/fnut.2022.872589

ISSN=2296-861X

ABSTRACT=Wheat has been one of the most important staple foods for thousands of years. It is one of the largest suppliers of calories in the daily diet and is added to many different products. Cereal grains are a good source of antioxidants as well. In the present study has been investigated the effect of wheat cultivar and extrusion processing on antioxidant compounds of wheat flour. The extrusion factors evaluated were 15% feed moisture and two extrusion temperatures (150°C and 180 °C). In the extruded flour total phenol content, antioxidant activity and color intensity were evaluated as properties. Extrusion increased antioxidant activity (DPPH, metal chelating activity, and ABTS+ scavenging activity), compared with total flavonoids content and total phenolic content which were decreased. The L* values of wheat flours increased significantly (p<0.05) after extrusion at 150°C and 180°C. Redness intensity decreased from control (range: 0.17–0.21)  to 150°C (range: 0.14–0.17)  to 180°C (range: 0.10–0.14), and differences between wheat cultivars are representative.