Pseudocereals

Pseudocereals are being hailed as a means of combating food and nutrition insecurity around the world. They are plants that produce fruits or seeds that are used and consumed as grains and thus they have the potential to withstand harsh weather conditions and other issues faced by most crops grown at present. They are nutrient-dense and have several functional properties. This book provides an overview of pseudocereals, including information on their nutritional value and processing techniques

The effect of mechanical kneading and absit preparation difference on tef injera quality

Producción CientíficaThe aim of this study was to investigate the effect of mechanical kneading and ‘absit’ preparation difference on the quality of tef injera, the staple food of Ethiopians. Standard methods were adopted to determine the starch fraction, total phenol, flavonoid, phytate and tannins of injera. Sensory injera quality was assessed using 9-point-hedonic scale. Change in kneading conditions (time/speed) did not significantly affect the free sugar (FSG), slowly digestible starch (SDS), resistant starch (RS), total starch(TS) and starch digestion rate index (SDRI). On the other hand, significant variation was observed in rapidly available glucose and rapidly digestible starch (RAG and RDS). Flavonoids, total phenolics and phytate contents varied significantly at different kneading time- speed combinations. Injera sensory quality was also significantly affected due to change in kneading conditions. Kneading condition 5 (3 min at speed 6) has the highest injera overall acceptability while kneading condition 9 (7 min at speed 12) had the lowest. In addition to kneading conditions, absit preparation (water to fermented dough ratio) was also found to affect the quality of tef injera. Absit # 3 made from 100 ml of fermented dough and 900 ml of water had the highest injera overall acceptability while, the lowest was observed on Absit # 4 made from 300 ml of fermented dough and 100 ml of water. In conclusion, both kneading and absit preparation significantly influenced starch hydrolysis, flavonoids, total phenolics and phytate contents as well as sensory quality of injera.Ministerio de Economía y Competitividad - FEDER (AGL2015- 63849-C2-2-R)Junta de Castilla y León) - FEDER (Project VA072P17

Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

The objective of this study was to examine the rheological and fermentation behavior of doughs prepared from five different colored wheat varieties (black AF Zora, yellow KM 111-18, purple AF Jumiko, blue AF Oxana and red Vanessa - chosen as a standard), which contain polyphenolics in the outer layers of grains. Three wholemeal flour fractions (fine, semi-coarse and coarse) were used for each variety. The flour fractions differed in the particle size of the bran, the ash content and thus the phenolic compound content. The baking trials, texture and sensory analyses of breads were performed, to assess their overall acceptability.The coarser granulation of flour fractions, average hardness (8.587>77%), cohesiveness (78>75>70%) and resilience (35>32>27%) decreased. Moreover, the increase in off-flavors was detected with higher bran content. Regarding the flour granulation, the fine fraction seemed to be the most suitable due to its high gas-retention capacity. The best products in terms of both dough and bread quality reached blue AF Oxana and yellow KM 111-18.Utilization of colored wheat in bakery industry may present a good strategy of providing value-added products to the consumers.IGA/FT/2022/008, QK1910343; Ministerstvo ZemědělstvíInternal Grant Agency of Tomas Bata University in Zlin [IGA/FT/2022/008, QK1910343]; Ministry of Agriculture of the Czech Republi

Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components

Cereal foods comprise a large variety of products that make up the main part of the diet of the world population. Despite decades of research to improve cereals and cereal food quality, worldwide research coordination is now required due to market needs, processing, and climate change. Cereals and cereal foods are an important source of energy (carbohydrates, proteins, and fat), and offer a range of non-nutrient bioactive components (i.e., vitamins, minerals, dietary fiber, and phytochemicals) that provide different grades of health benefits. The main challenges for the near future include the exploration, valorization, and improvement of genetic variation for nutrients and bioactive food components; the use and implementation of biotechnological, preprocessing, and processing strategies to improve content; and the evaluation of health properties for health claims

Characterization of pigmented cereal grains and production of functional food: anthocyanins-enriched pasta

This study was aimed at characterizing the anthocyanin profile in different varieties of pigmented corn and wheat and in some of their milling fractions, at assessing the anthocyanins and polyphenol profiles, and at investigating the anti-inflammatory and enzyme-inhibiting activities of these materials. Acid/ethanol extracts were used to assess total anthocyanins, overall antioxidant activity, the overall polyphenol profile, and for evaluating the inhibition of pancreatic a-amylase and of intestinal alpha-glucosidase. Dose-dependent inhibition of both enzymes was evident in all extracts within the same range of bioactives concentration, although with a different efficiency of individual extracts towards each enzyme. Anti-inflammatory response was evaluated by using acid-free extracts and a cellular model based on Caco-2 cells transiently transfected with a luciferase reporter gene responding to cytokine stimulation. The response of interleukin-stimulated cells decreased significantly in a dose-responsive manner in the presence of 20-50 micromol/liter anthocyanins from all grains extracts, again with a different efficiency. By comparing the different inhibitory ability of extracts from the various sources, it appears that the observed effects are in most cases higher than what observed in similar extracts from other sources, and that the activity in each extract may be related to specific synergies between anthocyanins and polyphenols. Therefore, we attempted to incorporate these materials into staple food. Purple pasta was prepared by introducing anthocyanin-rich fractions from purple wheat (PWF1 & PWF2), into soft wheat flour and durum wheat semolina. Bioactive levels were assessed in the different types of pasta after production and after cooking. Acid/ethanol extracts from cooked pasta retained high levels of TAC and TPC, as well as significant anti-oxidant activity, anti-inflammatory properties on cell models, and enzyme inhibitory activities. Thus, in conclusion, it can be stated that foods incorporating a naturally rich source of bioactive compounds. retain beneficial properties for the organism also after cooking

Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. Phenols are present in all plant-based food with the main function to protect the plant though it also affects their appearance, taste, and smell. Previous studies have found that the usage of low phenolic white varieties of wheat in wholegrain products results in baked goods with a lighter colour and a milder taste. Although not as extensively tested, studies also indicates that low phenolic rye may be used to produce whole grain bread without the characteristic dark colour and bitter taste of rye. This study focused on analysing whole grain bread baked with white wheat and rye verities. The aim of the study was to investigate whether it is possible to produce a wholegrain bread with sensory properties more similar to those of white bread but with a fibre content of wholegrain bread. Colour was analysed with a colorimeter, texture with a texture analysis and dough behaviour was analysed through mixing time. A discrimination test was done with consumers to test the flavour of the bread. Results suggests that usage of low phenolic white rye and wheat varieties may be an opportunity to create breads with characteristics of refined white bread. A lighter and more yellow tone was measured in the bread baked with white wheat graham flour and white rye flour, and this combination could therefore be promising for further research.En nationell studie av svenskars kostvanor visar att endast 30 % av befolkningen når upp till de rekommenderade halterna för intag av fibrer och fullkorn. Då höga intag av dessa visat sig ha hälsofördelar så som minskad risk för livsstilssjukdomar kan det behövas en ny typ av fiber och fullkornsprodukter. Fenoler finns i alla växter med funktionen att skydda växten, vilket de bland annat gör med hjälp av pigment och ämnen som påverkar utseendet och smak på växten. Tidigare studier gjorda på vita vetesorter med lågt pigmentinnehåll har visat att just dessa typer lämpar sig bra i fullkornsprodukter då det ger en mildare smak och ljusare färg. Gällande råg finns det inte lika många studier. Det har dock visat sig att vit råg är lovande för att producera ljusare fullkornsbröd utan den karaktäristiska bittra rågsmaken. Denna studie som gjorts i samarbete med Polarbröd har fokuserat på att utreda vilken effekt vitt fullkornsrågmjöl och vitt fullkornsvetemjöl har på brödets sensoriska profil. Färgmätning, texturanalyser samt ett diskrimineringstest gjordes. Resultaten visar att vit råg och vitt vete har potential att producera mildare och ljusare fullkornsbröd. Bland annat uppmättes en ljusare och varmare färg för bröd bakat med en kombination av vit råg och vitt vete

การตรวจหาสารพฤกษเคมีและฤทธิ์ต้านจุลินทรีย์ของสารสกัดเท้ายายม่อม (Tacca leontopetaloides (L.) Kuntze.) (PHYSICOCHEMICAL AND ANTIMICROBIAL ACTIVITY OF THAO YAI MOM (TACCA LEONTOPETALOIDES (L.) KUNTZE.) EXTRACTS)

บทคัดย่อ การตรวจสอบสารพฤกษเคมีเบื้องต้นของหัวเท้ายายม่อม พบว่าสารสกัดจากฟลาวร์ประกอบด้วยแอลคาลอยด์ ซาโพนิน ฟลาโวนอยด์ และแทนนิน โดยสารพฤกษเคมีทั้งหมดข้างต้นยกเว้นแอลคาลอยด์พบในสารสกัดจากเปลือกเช่นกัน การทดสอบเฟอร์ริกคลอไรด์ไม่สามารถตรวจพบสารประกอบฟีนอลิกจากสารสกัดทั้งสองส่วน การวิเคราะห์สารประกอบฟีนอกลิกและแทนนินทั้งหมดด้วยวิธี Folin-Ciocalteu colorimetric พบว่าสารสกัดจาก ฟลาวร์และเปลือกมีปริมาณฟีนอลิกทั้งหมด 2.70 และ 8.11 มิลลิกรัมสมมูลกรดแกลลิก / กรัมน้ำหนักแห้ง ตามลำดับ และมีปริมาณแทนนินทั้งหมดเท่ากับ 2.62 และ 8.68 มิลลิกรัมสมมูลกรดแทนนิก / กรัมน้ำหนักแห้ง ตามลำดับ ขณะที่ปริมาณฟลาโวนอยด์ในสารสกัดจากเปลือกวิเคราะห์ได้ 20.79 มิลลิกรัมสมมูลเคอร์ซิทิน / น้ำหนักแห้ง ซึ่งสูงกว่าปริมาณฟลาโวนอยด์ในสารสกัดจากฟลาวร์ (0.79 มิลลิกรัมสมมูลเคอร์ซิทิน / น้ำหนักแห้ง) ถึง 26 เท่า สารสกัดจากเปลือกแสดงฤทธิ์ยับยั้งการเจริญของจุลินทรีย์อย่างมีนัยสำคัญเมื่อทดสอบด้วยวิธี Broth dilution โดยสามารถยับยั้งการเจริญของ Candida lipolytica ได้ร้อยละ 99.70, Bacillus subtilis ร้อยละ 76.58,  Enterococcus faecalis TISTR 379 ร้อยละ 72.79, Staphylococcus aureus ร้อยละ 69.23 และ Salmonella sp. ร้อยละ 56.92 แบคทีเรียแกรมลบตัวอื่น ได้แก่ Pseudomonas fluorescens TISTR 904 และ Escherichia coli มีความต้านทานต่อสารสกัดจากเปลือกมากกว่า Salmonella sp. สารสกัดจากฟลาวร์มีฤทธิ์ยับยั้งจุลินทรีย์ต่ำกว่าสารสกัดจากเปลือก โดยแสดงฤทธิ์ยับยั้งการเจริญของจุลินทรีย์อย่างมีนัยสำคัญต่อ C. lipolytica คิดเป็นร้อยละ 45.86 และ  E. faecalis TISTR 379 คิดเป็นร้อยละ 13.55 การทดสอบ MIC พบว่า S. aureus ไวต่อสารสกัดจากเปลือกมากที่สุด เนื่องจากมีค่า MIC ต่ำที่สุด (12.5 มิลลิกรัม / มิลลิลิตร) ตามด้วย E. faecalis TISTR 379 และ C. lipolytica (25 มิลลิกรัม / มิลลิลิตร) และ B. subtilis (50 มิลลิกรัม / มิลลิลิตร) ส่วนแบคทีเรียแกรมลบ Salmonella sp. มีความไวต่อสารสกัดน้อยที่สุด โดยมีค่า MIC สูงสุด (100 มิลลิกรัม / มิลลิลิตร) ผลการศึกษาแสดงให้เห็นว่าเท้ายายม่อมมีฤทธิ์ต้านจุลินทรีย์และอาจใช้เป็นสารสกัดจากธรรมชาติที่สามารถยับยั้บจุลินทรีย์ได้ คำสำคัญ: เท้ายายม่อม ฟีนอลิก  แทนนิน  ฟลาโวนอยด์  ฤทธิ์ยับยั้งจุลินทรีย์ Abstract Phytochemical screening of Thao Yai Mom (Tacca leontopetaloides (L.) Kuntze) indicated that its flour extracts contained alkaloids, saponins, flavonoids and tannins. These compounds except alkaloids were also found in the peel extracts. The ferric chloride test could not detect phenolic in both extracts. Total phenolic contents of the flour and peel extracts determined by Folin-Ciocalteu colorimetric method were 2.70 and 8.11 mg GAE/g dry sample, respectively. Tannins were evaluated at 2.62 and 8.68 mg TAE/g dry sample of flour and peel, respectively. Whereas total flavonoid content of the peel extracts was 20.79 mg QE/g dry sample, which was about 26 times higher than that of the flour extracts (0.79 mg QE/g dry sample). The significant microbial growth inhibition, tested with broth dilution method, by the peel extracts were observed for Candida lipolytica at 99.70%, Bacillus subtilis at 76.58%, Enterococcus faecalis TISTR 379 at 72.79%, Staphylococcus aureus at 69.23% and Salmonella sp. at 56.92%. Other gram-negative bacteria, Pseudomonas fluorescens TISTR 904 and Escherichia coli showed much more resistant to the peel extracts than Salmonella sp. The flour extracts possessed less potential antimicrobial activity than the peel extracts and gave significant inhibition only on C. lipolytica at 45.86% and E. faecalis TISTR 379 at 13.55%. The MIC test of peel extracts indicated that S. aureus was the most sensitive microorganism giving the lowest MIC value (12.5 mg/ml) followed by E. faecalis TISTR 379 and C. lipolytica (25 mg/ml) and B. subtilis (50 mg/ml), respectively. Gram-negative Salmonella sp. was observed less sensitive to the extracts with the highest MIC value (100 mg/ml). This study gave evidence that Thao Yai Mom might be applicable as natural source of antimicrobial agent. Keywords: Thao Yai Mom, Phenolic, Tannin, Flavonoid, Antimicrobial activit

Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and Legumes

Phenylpropanoids are a diverse chemical class with immense health benefits that are biosynthesized from the aromatic amino acid L-phenylalanine. This article reviews the progress for accessing variation in phenylpropanoids in germplasm collections, the genetic and molecular basis of phenylpropanoid biosynthesis, and the development of cultivars dense in seed-phenylpropanoids. Progress is also reviewed on high-throughput assays, factors that influence phenylpropanoids, the site of phenylpropanoids accumulation in seed, Genotype × Environment interactions, and on consumer attitudes for the acceptance of staple foods rich in phenylpropanoids. A paradigm shift was noted in barley, maize, rice, sorghum, soybean, and wheat, wherein cultivars rich in phenylpropanoids are grown in Europe and North and Central America. Studies have highlighted some biological constraints that need to be addressed for development of high-yielding cultivars that are rich in phenylpropanoids. Genomics-assisted breeding is expected to facilitate rapid introgression into improved genetic backgrounds by minimizing linkage drag. More research is needed to systematically characterize germplasm pools for assessing variation to support crop genetic enhancement, and assess consumer attitudes to foods rich in phenylpropanoids

GERMINATION AS A BIO-TECHNOLOGICAL PROCESS TO ENHANCE THE USE OF QUINOA (CHENOPODIUM QUINOA WILLD.) IN CEREAL-BASED PRODUCTS

Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America - where it is a native crop \u2013 but also in Europe and the United States. However, producing cereal products enriched with quinoa alters some quality characteristics, including sensory acceptance. Indeed, several anti-nutritional factors, such as saponins, are concentrated in the grain pericarp. These bitter substances may interfere with the digestion and absorption of various food components. The most common of them are washing and pearling (applied separately or in combination); both have a direct effect on saponins, either by solubilisation and/or by the mechanical removal of seed layers. More recently fermentation have been proposed as a process able to mask the bitterness with aromatic compounds and/or sugar formation. Sprouting has been proposed as a suitable process to enhance the nutritional traits of grains, including quinoa. Whereas, there is a lack of information about sprouting effects on starch and protein features and their impact on the functional properties of quinoa seeds and the related flour. Moreover, the effectiveness of sprouting on decreasing the saponin content has never been demonstrated. The present work aimed at understanding the effects of sprouting on the molecular, functional and sensory properties of quinoa, in order to enhance the use of sprouted seeds or flour as a new ingredient in food formulation, with particular interest in bread-making applications. Whole quinoa was sprouted for 12, 24, 48 and 72 h at 22 \ub0C and 90% of relative humidity and dried at 55 \ub0C for 6 h. The development of amylases and proteases promoted changes in starch and protein features. After 48 h sprouting, starch granules were less effective in gelatinizing during heating, and less prompted to re-associate in a more ordered structure during cooling. As regards proteins, the process mostly affected albumin and globulin fractions and, once again, the main events were observed after 48 h of sprouting. Such molecular changes affected flour functionality, by: (1) decreasing the ability of absorbing and retaining water (as shown by WAI90 and WSI indices); (2) lowering syneresis during freeze-thawing; (3) decreasing foaming capacity but improving the stability of the foam. The sensory traits of quinoa were assessed by electronic tongue. Sprouting determined an increase in sourness in agreement with the increase in total titratable acidity and the decrease in pH. Interestingly, quinoa was perceived as less bitter after 48 h of sprouting, as the consequence of the decrease in saponin amount, determined by TLC or LC-HR-MS/MS, and confirming the decrease in foaming capacity as measured by the afrosimetric method. Substitution of wheat flour with flour from sprouted quinoa showed that 20% enrichment level was associated with a good gluten aggregation and the formation of dough able to maintain its structure during leavening and retain a high percentage of gas. These dough characteristics allow bread to reach the highest specific volume and the lowest crumb firmness up to three days of storage in comparison to 10% and 30% of substitution. The behavior of sprouted quinoa enriched-bread was compared with that of pearled quinoa-enriched bread at the same percentage (20%). Results showed that sprouting can be preferred to pearling, which is the most common pre-treatment for allowing the use of quinoa in bread-making. Indeed, sprouted quinoa-enriched bread showed the best results in terms of physical (volume, softness) and sensory (decrease in bitterness) traits