Details

Autor(en) / Beteiligte

• Varga, M
• J. Bánhidy
• L. Cseuz
• J. Matuz

Titel

anthocyanin content of blue and purple coloured wheat cultivars and their hybrid generations

Ist Teil von

• Cereal research communications, 2013-06, Vol.41 (2), p.284-292

Ort / Verlag

Cham: Akadémiai KiadÃ

Erscheinungsjahr

2013

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• The anthocyanin content of spring and winter wheat cultivars and their hybrids with purple and blue coloured grains was evaluated under Hungarian growing conditions. In all 3 years the anthocyanin content of blue grained wheats was significantly higher than that of purple ones. Anthocyanin content was influenced by environmental factors. In the progenies of crosses between Hungarian hard red winter wheat cultivars and blue-grained varieties, the anthocyanin content of the grind was 21–157 mg/kg, while that of the flour was 5.3–17.4 mg/kg. Consequently, most of the anthocyanin content was in the bran. The high anthocyanin content of blue and purple wheat varieties can be applied successfully for elevating the anthocyanin content of bakery products if whole-meal flour or bran is used.