Research

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9 pages, 247 KiB

Open AccessArticle

Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial

by Lisa Garnweidner-Holme, Monica Hellmann, Christine Henriksen, Elisabeth Austad, Solveig Ivara Watters, Line Gaundal, Knut E. A. Lundin, Mari C. W. Myhrstad and Vibeke H. Telle-Hansen

Foods 2023, 12(23), 4338; https://doi.org/10.3390/foods12234338 - 01 Dec 2023

Viewed by 924

Abstract

Background: Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley. Gluten-free bread frequently has a lower nutritional quality and different texture relative to [...] Read more.

Background: Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley. Gluten-free bread frequently has a lower nutritional quality and different texture relative to gluten-containing counterparts. Objective: The aim was to investigate experiences with gluten-free bread amongst people with CeD prior to and during a randomised controlled trial (RCT). Design: We conducted individual interviews with 10 people with CeD participating in a RCT that aimed to investigate the effects of fibre-rich gluten-free products on metabolic regulation in people with CeD compared with benchmark gluten-free products. Five participants were in the control group (benchmark gluten-free bread) and five participants in the intervention group (fibre-rich gluten-free bread). The fibre-rich gluten free bread was formulated and prepared by the project group. The benchmark gluten-free bread was commercially available. The RCT lasted for four weeks. Interviews were conducted digitally between October 2021 and January 2022 and were thematically analysed. Results: Participants in both groups appeared to avoid bread prior to the study, primarily due to the poor taste and chewy consistency of the available bread in food stores and bakeries. Participants preferred the fibre-rich intervention bread as opposed to the available bread in the food market. However, participants had to become accustomed to eating the fibre-rich whole-grain bread during the study, since they avoided eating store-bought bread that they experienced chewy and not filling. Conclusions: Participants asked for fibre-rich gluten-free bread products that are satiating and have a good texture. Palatable gluten-free bread products might be an important source of fibre for people with CeD. Full article

(This article belongs to the Special Issue Cereal and Pseudocereal Grains for Nutrition and Health)

20 pages, 1181 KiB

Open AccessArticle

Nutritional Compositions, Phenolic Contents and Antioxidant Activities of Rainfed Rice Grown in Different Degrees of Soil Salinity

by Yuraporn Sahasakul, Amornrat Aursalung, Sirinapa Thangsiri, Piya Temviriyanukul, Woorawee Inthachat, Pirach Pongwichian, Kamontip Sasithorn and Uthaiwan Suttisansanee

Foods 2023, 12(15), 2870; https://doi.org/10.3390/foods12152870 - 28 Jul 2023

Cited by 4 | Viewed by 962

Abstract

Rice (Oryza sativa) is a staple food crop for over half of the world’s population. However, drought as a result of climate change has led to increased soil salinity, thereby reducing agricultural potential, especially rice nutritional compositions and biochemical properties. Nevertheless, [...] Read more.

Rice (Oryza sativa) is a staple food crop for over half of the world’s population. However, drought as a result of climate change has led to increased soil salinity, thereby reducing agricultural potential, especially rice nutritional compositions and biochemical properties. Nevertheless, soil management by using suitable fertilizers might be able to improve rice quality even though these rice samples were grown in soil with a high degree of salinity. This study investigated nutritional compositions, phenolic contents, and antioxidant activities of twenty-five rainfed rice samples in Khao Dawk Mali 105 (KDML105) and Rice Department 15 (RD15) varieties grown in soil with different degrees of salinity. The soil, however, had been improved by the usage of fertilizer at the tillering and booting stages. Results indicated that all rice samples exhibited similar nutrients, total phenolic contents (TPCs), and antioxidant potentials, suggesting that appropriate fertilizer could improve rice qualities. Principle Component Analysis (PCA) and Pearson correlation results suggested that regardless of rice varieties, organic matter (OM) and soil potassium (Ks) showed a very strong positive correlation with protein and minerals (Ca, Na, K, and Fe), while opposite results were observed with soil pH. Moderate to very weak correlations were also observed between soil parameters and TPCs, as well as between soil parameters and antioxidant activities. The received information will be useful for the future development of appropriate fertilizer usage in salt-tolerant rice with particular nutritional quality. Full article

(This article belongs to the Special Issue Cereal and Pseudocereal Grains for Nutrition and Health)

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16 pages, 313 KiB

Open AccessArticle

Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC–MS

by Jana Pexová Kalinová, Jan Tříska and Karel Hořejší

Foods 2023, 12(12), 2294; https://doi.org/10.3390/foods12122294 - 07 Jun 2023

Cited by 2 | Viewed by 1493

Abstract

Proso millet (Panicum miliaceum) is neglected in human nutrition. Thanks to the composition of the grains, millet is suitable for people with celiac disease and it is also useful in the prevention of cardiovascular diseases. For screening the substances in all [...] Read more.

Proso millet (Panicum miliaceum) is neglected in human nutrition. Thanks to the composition of the grains, millet is suitable for people with celiac disease and it is also useful in the prevention of cardiovascular diseases. For screening the substances in all plant parts of millet via GC–MS, two varieties, Hanacká Mana and Unicum, were used. Substances from the group saccharides, amino acids, fatty acids, carboxylic acids, phytosterols and others were identified in the roots, leaves, stems, and seeds. The highest level of saccharides was found in the stems (83%); amino acids in the roots (6.9%); fatty acids in the seeds (24.6%); carboxylic acids in the roots (3%), phytosterols in the seeds (10.51%); other substances, such as tetramethyl-2-hexadecenol (1.84%) and tocopherols (2.15%), in the leaves; retinal in the roots (1.30%) and squalene in the seeds (1.29%). Saccharides were the dominant group in all plant parts of proso millet followed by fatty acids. The dominant saccharides in all parts of the millet plant were sucrose, fructose and psicose. On the contrary, turanose, trehalose, glucose and cellobiose belonged to the least represented sugars. Additionally, amyrin, miliacin, campesterol, stigmasterol, β-sitosterol, and others were identified. Varietal variability can be assumed, e.g., in retinal, miliacin or amyrin content. Full article

(This article belongs to the Special Issue Cereal and Pseudocereal Grains for Nutrition and Health)

14 pages, 323 KiB

Open AccessArticle

Phenolic Acids Profiles and Phenolic Concentrations of Emmer Cultivars in Response to Growing Year under Organic Management

by Magdaléna Lacko-Bartošová, Lucia Lacko-Bartošová, Ľubomír Kobida, Amandeep Kaur and Jan Moudrý

Foods 2023, 12(7), 1480; https://doi.org/10.3390/foods12071480 - 31 Mar 2023

Cited by 4 | Viewed by 1037

Abstract

Phenolic compounds, especially phenolic acids (PAs), are believed to be one of the major contributors to the antioxidant activity of cereal grains. This study determined and compared phenolic concentration, radical scavenging activities, individual PA concentrations of emmer cultivars, and breeding lines to common [...] Read more.

Phenolic compounds, especially phenolic acids (PAs), are believed to be one of the major contributors to the antioxidant activity of cereal grains. This study determined and compared phenolic concentration, radical scavenging activities, individual PA concentrations of emmer cultivars, and breeding lines to common wheat in a three-year controlled field experiment under organic management. It was found that common wheat had the highest ability to scavenge DPPH radicals (51.7%), followed by emmer Farvento (35.4%). DPPH scavenging activity of bound phenolic extracts was higher compared to free ones. Total phenolic concentration was the highest for common wheat (1902.6 µg FAE g⁻¹ DM) compared to the highest level of all emmer cultivars—Farvento (1668.3 µg FAE g⁻¹ DM). The highest PAs concentration was determined for emmer Farvento (431.3 µg g⁻¹ DM) and breeding line PN 4-41 (424.5 µg g⁻¹ DM). Free PAs concentration was the lowest for common wheat (29.5 µg g⁻¹ DM). The dominant free PA was ferulic (66.3%), followed by syringic (11.7%), sinapic (7.4%), p-hydroxybenzoic (5.3%), salicylic (3.8%), p-coumaric (3.6%), and caffeic (2.1%). Bound ferulic acid accounted for 94.0% of total bound PAs, followed by p-coumaric (2.8%), p-hydroxybenzoic (0.8%), syringic (0.8%), caffeic (0.6%), sinapic (0.6%), and salicylic (0.4%). Emmer cultivar Farvento was distinguished by the highest concentration of individual free and bound forms of PAs. Effect of growing year was more evident on the concentration of free PAs compared to bound PAs. Extremely dry and hot weather during maturity stages has a negative impact on analysed free and bound PAs. Full article

(This article belongs to the Special Issue Cereal and Pseudocereal Grains for Nutrition and Health)

21 pages, 5930 KiB

Open AccessArticle

Nutritional Evaluation of Quinoa Genetic Resources Growing in the Climatic Conditions of Central Europe

by Lucie Dostalíková, Petra Hlásná Čepková, Dagmar Janovská, Pavel Svoboda, Michal Jágr, Václav Dvořáček and Iva Viehmannová

Foods 2023, 12(7), 1440; https://doi.org/10.3390/foods12071440 - 28 Mar 2023

Cited by 4 | Viewed by 1836

Abstract

Quinoa displays huge genetic variability and adaptability to distinct climatic conditions. Quinoa seeds are a good source of nutrients; however, the overall nutritional composition and nutrient content is influenced by numerous factors. This study focused on the nutritional and morphologic evaluation of various [...] Read more.

Quinoa displays huge genetic variability and adaptability to distinct climatic conditions. Quinoa seeds are a good source of nutrients; however, the overall nutritional composition and nutrient content is influenced by numerous factors. This study focused on the nutritional and morphologic evaluation of various quinoa genotypes grown in the Czech Republic. Significant differences between years were observed for morphological traits (plant height, inflorescence length, weight of thousand seeds). The weather conditions in the year 2018 were favorable for all the morphological traits. The protein content of quinoa accessions ranged between 13.44 and 20.01% and it was positively correlated to mauritianin. Total phenolic content varied greatly from year to year, while the antioxidant activity remained relatively stable. The most abundant phenolic compounds were the flavonoids miquelianin, rutin, and isoquercetin. Isoquercetin, quercetin, and N-feruoloyl octopamine showed the highest stability under variable weather conditions in the analyzed years. A total of six compounds were detected and quantified in quinoa for the first time. Most varieties performed well under Central European conditions and can be considered a good source of nutrients and bioactive compounds. These data can be used as a source of information for plant breeders aiming to improve the quality traits of quinoa. Full article

(This article belongs to the Special Issue Cereal and Pseudocereal Grains for Nutrition and Health)

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16 pages, 2149 KiB

Open AccessArticle

Polyphenol Composition and Antioxidant Activity of Japonica Rice Cultivars and Intake Status

by Yichao Ma, Shuang Zhang, Liyan Rong, Zhaoxia Wu and Wentao Sun

Foods 2022, 11(23), 3788; https://doi.org/10.3390/foods11233788 - 24 Nov 2022

Cited by 6 | Viewed by 1852

Abstract

Japonica rice is produced mainly in northeast China, Japan, and the Korean Peninsula. Polyphenols and flavonoids are the main antioxidants in japonica rice. This study reported the polyphenol content and antioxidant activity of nine brown and white japonica rice cultivars. The total phenolic [...] Read more.

Japonica rice is produced mainly in northeast China, Japan, and the Korean Peninsula. Polyphenols and flavonoids are the main antioxidants in japonica rice. This study reported the polyphenol content and antioxidant activity of nine brown and white japonica rice cultivars. The total phenolic and flavonoid contents of brown rice were in the ranges of 241.98–296.76 GAE mg/100 g, and 225.30–276.80 RE mg/100 g, respectively. These values were significantly higher than that of white rice by 118.98–206.06% and 135.0–217%, respectively. The bound fraction from phenolics and flavonoids contributed 41.1–63.6% and 62.22–78.19% of the total phenolic and flavonoid content in brown rice, respectively, while these ranges were 55.5–73.5% and 46.07–66.83% in white rice, respectively. p-Hydroxybenzonic acid was the predominant phenolic acid in japonica rice. All four antioxidant capacities of brown rice (DPPH, ABTS, OH, FRAP) were higher by up to 1.68–2.85 times than those of white rice. The PZ21 (Yanfeng 47) japonica rice variety has outstanding antioxidant capacity based on the weights of each antioxidant index. According to the differences of functional substances among varieties, it can provide guidance for consumers and theoretical basis for the production of healthy food. Full article

(This article belongs to the Special Issue Cereal and Pseudocereal Grains for Nutrition and Health)

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22 pages, 3250 KiB

Open AccessArticle

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

by Ana Belén Martín-Diana, Belén Blanco Espeso, Ivan Jesus Jimenez Pulido, Pedro J. Acebes Martínez and Daniel Rico

Foods 2022, 11(22), 3610; https://doi.org/10.3390/foods11223610 - 12 Nov 2022

Cited by 3 | Viewed by 2119

Abstract

Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content in starch and [...] Read more.

Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content in starch and good technological aptitude. However, its low content in fibre, protein and minerals has awakened a recent interest as alternative to balance the GF flour formulas. Teff is a cereal with high levels in fibre and antioxidants compounds but the lack of gluten results in very limited techno-functional properties. Extrusion is a thermal technology that allows to combine flours, overcoming negative impacts on quality characteristics. This study evaluated the effect of twin-screw extruder on rice-teff (white and brown) mixtures with different teff concentrations (25, 50 and 75%) on their antioxidant, glycaemic index and techno-functional properties. The results showed than the high shear–temperature process produced important modifications on the flour, which were confirmed using scanning electron microscopy (SEM). Significant increases in total dietary fibre (16 to 100% increase) were observed in teff containing flours, due to carbohydrate–lipid–protein complexes, which lead to resistant starch, with no significant increase in rice flour. Hydration and pasting properties were significantly (p > 0.05) affected by extrusion, and the effect was related to the concentration of teff used. The thermal process showed a decrease in total phenol (TP) content for rice; however, extrusion enhanced the release of total phenol in rice-teff blends, which was reflected on the antioxidant activities of blend flours, especially those prepared with brown teff. Full article

(This article belongs to the Special Issue Cereal and Pseudocereal Grains for Nutrition and Health)

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Review

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11 pages, 3184 KiB

Open AccessReview

Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition

by Pavel Skřivan, Diana Chrpová, Blanka Klitschová, Ivan Švec and Marcela Sluková

Foods 2023, 12(16), 3055; https://doi.org/10.3390/foods12163055 - 15 Aug 2023

Cited by 2 | Viewed by 1391

Abstract

Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat [...] Read more.

Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced by one standard process, the production process for buckwheat flours is more varied. For wheat and wheat flours, the basic quality parameters and their required ranges for different types of primary and secondary processing are clearly defined. This is not the case for buckwheat and buckwheat flours, and the definition of the parameters and their ranges that characterize its technological quality remain unclear. The standardization of quality parameters and production processes is likely to be necessary for the potential expansion of the use of buckwheat for food production and, in particular, for bakery products. Full article

(This article belongs to the Special Issue Cereal and Pseudocereal Grains for Nutrition and Health)

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