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Foods
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Grain Intensive Processing and Utilization
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Grain Intensive Processing and Utilization

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

Deadline for manuscript submissions: closed (5 March 2023) | Viewed by 6834

Special Issue Editors

Dr. Yuliang Cheng

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: grain drinks; fermentation; nutritional evaluation; nutrition intervention; food hazard analysis
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. He Qian

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: soy products; functional foods; healthcare factors; nutrition intervention; food safety

Special Issue Information

Dear Colleagues,

Grain is a traditional staple food of people in many Asian countries and occupies a major part in their diets. The intensive processing and utilization of grain have always been research hotspots in this field. In recent years, related technologies, such as germination, extrusion, ultrafine grinding, enzymatic hydrolysis, fermentation, etc., have attracted a large number of researchers' interest. With the application of the above intensive processing technologies, grain food can be endowed with higher nutritional value, better taste, more attractive flavor, and unique functionality. In addition, whole-grain foods have become one of the most important health foods worldwide. How to improve the overall taste of whole-grain foods, especially through technological innovation, has become a big challenge. However, further research on some issues of concern, such as the exploration of new processing methods, the monitoring of potential transformed hazards, and the intervention of healthcare factors in grain in some diseases (e.g., hypertension, hyperlipidemia, diabetes, deep vein thrombosis, etc.), is needed.

Dr. Yuliang Cheng
Prof. Dr. He Qian
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

  • grain
  • intensive processing
  • whole grain foods
  • healthcare factors
  • transformed hazards
  • fermented grain

Published Papers (3 papers)

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Research

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15 pages, 1891 KiB  
Article
Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents
by Gi-Un Seong, Ji-Yoon Kim, Jung-Soo Kim, Sae-Ul Jeong, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, Nkulu-Rolly Kabange, Dong-Soo Park, Kwang-Deog Moon and Ju-Won Kang
Foods 2023, 12(7), 1518; https://doi.org/10.3390/foods12071518 - 03 Apr 2023
Viewed by 2734
Abstract
Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, [...] Read more.
Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream’s key quality characteristics, such as viscosity (2170–25,030 cP), hardness (4.27–49.55 N cm−2), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm−2) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value. Full article
(This article belongs to the Special Issue Grain Intensive Processing and Utilization)
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15 pages, 1309 KiB  
Article
Utilization of Grain Physical and Biochemical Traits to Predict Malting Quality of Barley (Hordeum vulgare L.) under Sub-Tropical Climate
by Dinesh Kumar, Amit Kumar Sharma, Sneh Narwal, Sonia Sheoran, Ramesh Pal Singh Verma and Gyanendra Pratap Singh
Foods 2022, 11(21), 3403; https://doi.org/10.3390/foods11213403 - 28 Oct 2022
Cited by 2 | Viewed by 1469
Abstract
Barley is the most popular raw material for malting, and recently, the demand for malt-based products has increased several folds in India and other South Asian countries. The barley growing season is peculiar in the sub-tropical plains region compared to European or Northern [...] Read more.
Barley is the most popular raw material for malting, and recently, the demand for malt-based products has increased several folds in India and other South Asian countries. The barley growing season is peculiar in the sub-tropical plains region compared to European or Northern American conditions, characterized by a total crop duration of 130–145 days with a maximum grain filling duration of around only 35–40 days. A total of 19 barley genotypes were grown for three years to assess the comparative performance in relation to different quality traits, including grain physical traits and biochemical and malt quality parameters. Analysis of variance, Pearson correlation, and principal component analysis were performed to determine the correlation among different traits. The results showed significant genotypic variation among genotypes for individual grain and malt traits. Despite the shorter window for grain filling, several good malting genotypes have been developed for the sub-tropical climates. The genotypes DWRUB52, DWRB101, RD2849, DWRUB64, and DWRB91 were found suitable for malting. Based on correlation studies, a few grain parameters have been identified which can be used to predict the malting potential of a barley genotype. The hot water extract was found to be positively correlated with the grain test weight, thousand-grain weight, and malt friability but was negatively correlated with the husk content. Beta-glucan content varied from 3.4 to 6.1% (dwb); reducing the grain beta-glucan content and increasing the amylase could be priorities to address in future malt barley improvement programs under sub-tropical climatic conditions. Full article
(This article belongs to the Special Issue Grain Intensive Processing and Utilization)
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Review

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16 pages, 1846 KiB  
Review
Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review
by Qian Yu, Jiaqin Qian, Yahui Guo, He Qian, Weirong Yao and Yuliang Cheng
Foods 2023, 12(8), 1708; https://doi.org/10.3390/foods12081708 - 19 Apr 2023
Cited by 6 | Viewed by 2185
Abstract
Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation [...] Read more.
Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste. Full article
(This article belongs to the Special Issue Grain Intensive Processing and Utilization)
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