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Advanced Research in Cereals and Pseudo-Cereals: Functional and Nutritional Features
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Advanced Research in Cereals and Pseudo-Cereals: Functional and Nutritional Features

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

Deadline for manuscript submissions: closed (20 February 2021) | Viewed by 12038

Special Issue Editors

Prof. Dr. Mia Eeckhout

E-Mail Website
Guest Editor
Department of Food Technology Safety and Health, Faculty Bioscience Engineering, Ghent University, 9000 Gent, Belgium
Interests: food; bakery products; shelf life; mycotoxins; wheat; antifungal activity
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Filip Van Bockstaele

E-Mail Website
Guest Editor
Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Food Structure and Function Research Group, Coupure Links 653, 9000 Ghent, Belgium
Interests: food structure design; microstructure visualization; multiscale analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue focusses on the recent advanced research in cereals and pseudo-cereals with respect to their functionality and their nutritional properties. Undoubtably, cereals are still among the most important crops for human consumption. Their grains, rich in starch, are processed for use in numerous applications, resulting in nutritious and tasty high-quality food products that meet consumers’ expectations. The processing of cereals is still a very interesting research topic. Research in this field covers a wide range of topics, including the re-evaluation of ancient wheat varieties, the introduction of pseudo-cereals in bakery products, the unravelling of the dietary fiber content, and starch and gluten composition. This Issue brings together the latest research outcomes in the field.

Prof. Dr. Mia Eeckhout
Prof. Dr. Filip Van Bockstaele
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 submissions that pass pre-check are 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 semimonthly 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 2900 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

  • Cereals
  • Pseudo-cereals
  • Ancient grains
  • Nutrition
  • Starch
  • Gluten
  • Dietary fiber
  • Baking technology

Published Papers (3 papers)

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Research

22 pages, 1295 KiB  
Article
Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds
by Phara De Bock, Lori Daelemans, Lotte Selis, Katleen Raes, Pieter Vermeir, Mia Eeckhout and Filip Van Bockstaele
Foods 2021, 10(3), 651; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030651 - 19 Mar 2021
Cited by 32 | Viewed by 3496
Abstract
A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and [...] Read more.
A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation. Full article
(This article belongs to the Special Issue Advanced Research in Cereals and Pseudo-Cereals: Functional and Nutritional Features)
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16 pages, 936 KiB  
Article
Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread
by Dalia Cizeikiene, Ieva Gaide and Loreta Basinskiene
Foods 2021, 10(1), 171; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010171 - 16 Jan 2021
Cited by 10 | Viewed by 4104
Abstract
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was [...] Read more.
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives. Full article
(This article belongs to the Special Issue Advanced Research in Cereals and Pseudo-Cereals: Functional and Nutritional Features)
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16 pages, 11251 KiB  
Article
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran
by Yamina De Bondt, Inge Liberloo, Chiara Roye, Erich J. Windhab, Lisa Lamothe, Roberto King and Christophe M. Courtin
Foods 2020, 9(12), 1755; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121755 - 27 Nov 2020
Cited by 15 | Viewed by 3795
Abstract
Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Particle size reduction [...] Read more.
Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Particle size reduction can affect both technofunctional and nutrition-related properties. Therefore, in this study, wet milling and cryogenic milling, two techniques that showed potential for extreme particle size reduction, were used. The effect of the milling techniques, performed on laboratory and large scale, was evaluated on the structure and physicochemical properties of wheat bran. With a median particle size (d50) of 6 µm, the smallest particle size was achieved with cryogenic milling on a laboratory scale. Cryogenic milling on a large scale and wet milling on laboratory and large scale resulted in a particle size reduction to a d50 of 28–38 µm. In the milled samples, the wheat bran structure was broken down, and almost all cells were opened. Wet milling on laboratory and large scale resulted in bran with a more porous structure, a larger surface area and a higher capacity for binding water compared to cryogenic milling on a large scale. The extensive particle size reduction by cryogenic milling on a laboratory scale resulted in wheat bran with the highest surface area and strong water retention capacity. Endogenous enzyme activity and mechanical breakdown during the different milling procedures resulted in different extents of breakdown of starch, sucrose, β-glucan, arabinoxylan and phytate. Therefore, the diverse impact of the milling techniques on the physicochemical properties of wheat bran could be used to target different technofunctional and health-related properties. Full article
(This article belongs to the Special Issue Advanced Research in Cereals and Pseudo-Cereals: Functional and Nutritional Features)
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