Today, food products from the flour of ancient spelt wheat are quite popular in the world and their attractiveness to the consumer is growing, as evidenced by the expansion of acreage under spelt wheat. According to nutritional characteristics, such as the content of vitamins and minerals in the grain, soluble digestible protein, antioxidant activity of the grain, lower immunoreactivity of gluten, the pleasant taste of food products, spelt wheat is dominated by modern high-yielding wheat varieties. The aim of our work was to create spelt wheat with improved nutritional characteristics by transferring to the spelt genome the genes of bread wheat that control the purple color of the grain. As a donor of purple color, the Chornobrova wheat variety with purple grain color was used. As a result of five interrupted backcrosses by pollen of original spelt Schwabencorn and selection of genotypes with purple grain, a unique spelt wheat with dark purple grain was obtained in Ukraine for the first time. The developed variety of spelt wheat with dark purple grain is listed in the State Register of Varieties of Ukraine under the name of Bilberry. Our partner millers society «Dar Mlyn Zakarpattya» Ltd and bakers «Mamyn Khlib™» of company Biligrain have worked out a technology of grinding spelt Bilberry in high-quality whole flour quite suitable for the manufacturing a series of foods with dark brown 100 % natural color and increased nutritional value of grain. Food products from colored grain of spelt wheat first appeared on the food market of Ukraine.
Keywords: Triticum aestivum ssp. spelta L., spelt, increased nutritional value, variety with dark purple grain
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