Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications
Authorized Users Only
2023
Authors
Žilić, SlađanaSimić, Marijana
Nikolić, Valentina
Contributors
Bangar, Sneh PuniaKumar, Manoj
Book part (Published version)
Metadata
Show full item recordAbstract
In this chapter, an overview of the results related to the food applications of colored cereals such as black, blue, purple, pink and red maize, rice, wheat, barley, oat, sorghum, and millet is presented. Anthocyanins are the largest group of pigments in cereal synthesized in grain outer layers, i.e., pericarp and/or aleurone. Interest in anthocyanin-rich cereals has intensified because of their possible health benefits. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases such as diabetes, cancer, and cardiovascular disease. Rich in anthocyanin, colored cereals can be used as functional food ingredients, dietary supplements, and sources of natural food colorants in the food and beverage industry that will be discussed in this chapter.
Keywords:
Colored cereals / Anthocyanins / Functional food ingredients / Functional food / Functional beverage / Natural food colorants / Dietary supplements / Smart food packagingSource:
Functionality and Application of Colored Cereals, 2023, 73-109Publisher:
- Academic Press
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200040 (Maize Research Institute 'Zemun Polje', Belgrade-Zemun) (RS-MESTD-inst-2020-200040)