Varsha RaniVerma, Jyoti2022-10-072022-10-072021-10https://krishikosh.egranth.ac.in/handle/1/5810188650The aim of the study was to evaluate the nutritional composition and utilization of purple wheat for product development Purple wheat was analyzed for various parts Le absorption, oil absorption, gelation capacity, gel consistency, damaged starch, gluten content and percent flour recovery, proximate, carbohydrate, total and available minerals (iron, calcium and rinc). viru digestibility of protein and starch, total lysine, phytic acid, tincidant activity (DPPIL, TPC TFC) and total anthocyanin content and was compared with normal wheat. Five products were prepared with normal wheat and purple wheat flour (100%) ie noodles, pats, cake, biscuit and bon All the developed products were analyzed for physical and sensory characteristics by a panel of semi trained judges using 9- point hedonic rating scale. These products were further analyzed for nutritional composition Statistically t-test was applied to analyze the difference between purple and normal wheat and their products. Result indicated that except gelation capacity all other functional properties were found significantly (P 0.05) higher in purple wheat as compared to normal wheat Purple wheat and its products contained significantly (P. 0.05) higher contents of crude protein, fat, ash, crude fiber. total soluble sugar, non- reducing sugar and reducing sugar. Higher content of total iron, calcium and rine was found in purple wheat i.e., 50.96%, 67.63% and 37.29% Similar trend was observed for purple wheat products. Availability of minerals, total lysine and protein digestibility were also significantly (P-0.05) higher in purple wheat and its products. Purple wheat and its products had significantly lower moisture, starch and phytic acid content than normal wheat and its products. Highly significant (P-0.01) difference was found for antioxidant activity between purple and normal wheat and products. DPPH, TPC and TFC (168.76%, 33.35% and 77.06%) were found significantly higher in purple wheat. Similar trend was observed in purple wheat-based products. Total anthocyanin content was also depicted significantly (P-0.01) higher in purple wheat and purple wheat- based products of than normal wheat. As a result, normal wheat can be replaced by purple wheat for product development without negotiate the sensory attributes. Due to its high nutritional composition and acceptable sensory attributes purple wheat can be utilized for the development of product of better nutrient profile along with therapeutic applications. Due to its strong antioxidant content, it may be helpful to cure against oxidative stress. Oxidative stress has been implicated in the progression of a number of degenerative diseases.EnglishThesis