Special Issue "Unconventional Ingredients for Innovative Cereal-Based Products"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 31 January 2022.

Special Issue Editors

Prof. Dr. Costantino Fadda
E-Mail Website
Guest Editor
Department of Agriculture, University of Sassari, Sassari, Italy
Interests: bread; starch; gluten-free product; cereal; cereal product
Prof. Dr. Alessandra Del Caro
E-Mail Website
Guest Editor
Department of Agriculture, University of Sassari, Sassari, Italy
Interests: sensory analysis; novel foods; rheology; texture
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal-based products are the main staple foods of many areas of the world. In recent years, consumers have become increasingly health- and wellness-conscious and now expect to find a large selection of high-quality food products on the market. This constantly evolving way of perceiving food has led to a growing demand for functional products, which are becoming highly appreciated especially for their high nutraceutical content and their direct contribution in preventing nutrition-related diseases. Therefore, the enrichment of cereal-based products with unconventional natural ingredients able to improve their technological, nutritional, and health-related beneficial properties is a growing practice. Moreover, the reuse of food byproducts as potential functional ingredients could represent another interesting strategy to be applied.

This Special Issue aims to explore the use of unconventional natural ingredients to improve the nutritional and rheological properties of cereal-based products.

Prof. Dr. Costantino Fadda
Prof. Dr. Alessandra Del Caro
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Fortification 
  • Functional foods 
  • Bioactive compounds 
  • New product development 
  • Technological properties 
  • Nutritional properties 
  • Formulation 
  • Gluten-free 
  • Sensory properties 
  • Processing

Published Papers (6 papers)

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Research

Article
Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals
Foods 2021, 10(10), 2271; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102271 - 26 Sep 2021
Viewed by 593
Abstract
Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil, and [...] Read more.
Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 μmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 μmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals. Full article
(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)
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Article
Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
Foods 2021, 10(8), 1832; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081832 - 07 Aug 2021
Cited by 2 | Viewed by 694
Abstract
Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; [...] Read more.
Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations. This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy. Roasting of YSP effectively masked the “beany” and “grass-like” off-flavors of raw YSP flour at 10% substitution. Overall, roasted YSP flour at the 10% level was successfully incorporated into wheat bread formulations without adversely affecting dough rheology, bread texture, and shelf-life, resulting in final products with a pleasant flavor profile. Full article
(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)
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Article
Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly
Foods 2021, 10(8), 1764; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081764 - 30 Jul 2021
Viewed by 693
Abstract
Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. [...] Read more.
Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed flour in EI. EI (n = 23) living in nursing home conditions agreed to participate. A control stage was carried out (30 days) and subsequently, an intervention stage (30 days) was realized in which a muffin and a beverage, designed for EI, were added to the participants’ their usual diet. In both stages, anthropometric parameters, body composition, nutritional status, dietary intake, sarcopenic status, cognitive and affective states, biometric parameters, and total phenolic compounds (TPC), and antioxidant capacity in foods and plasma of EI were determined. The results showed that the consumption of the foods improved the energy intake and preserved the muscle reserves of the EI. The EI gained body weight (+1.1 kg), increased their protein (+18.6 g/day; 1.5 g/kg BW/day), dietary fiber (+13.4 g/day), iron (+4.4 mg/day), zinc (+1.8 mg/day), folic acid (+83.4 µg/day) consumption while reducing their cholesterol (−66 mg/day) and sodium (−319.5 mg/day) consumption. LDL-C lipoproteins reduced (14.8%) and urea (33.1%) and BUN (33.3%) increased. The TPC increased (7.8%) in the plasma, particularly in women (10.7%). The foods improve the EI nutritional status, and this has a cardiovascular protective effect that can benefit the health of the EI. Full article
(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)
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Article
Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
Foods 2021, 10(7), 1539; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071539 - 03 Jul 2021
Cited by 1 | Viewed by 603
Abstract
The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size [...] Read more.
The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat–amaranth composite flour, while bulk density decreased. Increasing the amount of AF and decreasing the PS led to a significant increase in protein, lipids, and ash contents, while the moisture and carbohydrates of the composite flour decreased. Increasing AF addition led to an increase in dough tenacity and a decrease in dough extensibility, while the PS had an irregular trend. The large particle size, at 15% and 20% levels of AF in wheat flour, increased significantly (p < 0.001) the dough tenacity and hardness, bread firmness, but decreased bread volume, porosity, and elasticity, while medium and small particles at 5–15% addition levels improved porosity and elasticity of the composite bread. Significant correlations (p < 0.05) were found between proximate composition, dough rheological characteristics, and bread quality for the wheat–amaranth composite flours. The results of this study are an important basis for the development of innovative wheat–amaranth bread recipes. Full article
(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)
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Article
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality
Foods 2021, 10(4), 819; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040819 - 09 Apr 2021
Cited by 1 | Viewed by 879
Abstract
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated [...] Read more.
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (p < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly (p < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet. Full article
(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)
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Article
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features
Foods 2021, 10(2), 407; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020407 - 12 Feb 2021
Cited by 4 | Viewed by 964
Abstract
The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to [...] Read more.
The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile. Full article
(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Evaluation of the impact of botanical origin of bee pollen on gluten-free dough
Authors: Roberto Arca ([email protected], Department of Agricultural Sciences, University of Sassari, Viale Italia 39a 07100 Sassari), Paola Conte ([email protected], Department of Agricultural Sciences, Un
Affiliation: Department of Agricultural Sciences, University of Sassari, Viale Italia 39a 07100 Sassari

Title: Acorn starch: an unusual ingredient for gluten-free bread?
Authors: Roberto Arca ([email protected], Department of Agricultural Sciences, University of Sassari, Viale Italia 39a 07100 Sassari), Paola Conte ([email protected], Department of Agricultural Sciences, Un
Affiliation: Department of Agricultural Sciences, University of Sassari, Viale Italia 39a 07100 Sassari

Title: Dough rheology and baking quality of whole wheat/pulse flour blends
Authors: Yonghui Li
Affiliation: Kansas State University

Title: Utilization of malting for enrichment of DPP-IV inhibitory peptides in foods intended for patients with type II diabetes
Authors: Tabea Kröber; Magdalena Holzer; Roland Kerpes; Verena Mittermeier-Kleßinger; Corinna Dawid; Thomas Becker
Affiliation: Affli 1: Institute of Brewing and Beverage Technology, School of Life Sciences Weihenstephan, Technical University of Munich, Germany Affli 2: Chair of Food Chemistry and Molecular Sensory Science, School of Life Sciences Weihenstephan, Technical University of Munich, Germany

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