Cereals & Grains Association
Log In

Einkorn: A potential candidate for developing high-lutein wheat
E. S. ABDEL-AAL (1). (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada

Lutein is the dominant carotenoid pigment in wheat but its content varies significantly among wheat species. Einkorn (ancient diploid wheat) has the highest lutein concentration followed by durum (pasta wheat) and Kamut (durum relative) with an intermediate level, whereas bread wheat and spelt (bread wheat ancestor) exhibit the lowest. A body of evidence has shown the importance of lutein and zeaxanthin (lutein isomer) in human health and nutrition in particular the health of eyes. Lutein and zeaxanthin have also been linked with reduced risk of age-related macular degeneration and cataract. Our research has identified einkorn as a functional food ingredient and was employed as the basic flour with or without lutein fortification in the development of three high-lutein wholegrain bakery products, bread, cookie and muffin. The lutein-fortified wholegrain bread, cookie and muffin contain amount of lutein at 1.26, 1.15 and 1.21 mg per serving of 30g compared with 0.16, 0.10 and 0.10 mg per serving in the unfortified ones, respectively. Further we investigated stability of lutein and changes in bound and unbound phenolic acids (the main natural antioxidants in wheat) during baking process. We also studied bioaccessibility and bioavailability of lutein in bread, cookie and muffin as well as their antioxidant properties. The results showed that the products should be considered good sources of lutein and phenolic antioxidants, and would boost the daily intake of lutein and consumption of wholegrain foods. This presentation will highlight the key steps in the development of high-lutein wholegrain bakery products made from einkorn.

View Presentation