Editorial

5 pages, 169 KiB

Open AccessEditorial

Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges

by El-Sayed M. Abdel-Aal

Foods 2024, 13(1), 5; https://doi.org/10.3390/foods13010005 - 19 Dec 2023

Viewed by 691

Legume dry seeds (pulses) and cereal kernels or caryopses (grains) are staple foods worldwide and the primary supply of energy, protein, and fiber in our diet [...] Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

Research

Jump to: Editorial, Review

18 pages, 1592 KiB

Open AccessArticle

Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours

by Maria Eugenia Martín-Esparza, María Dolores Raigón, María Dolores García-Martínez and Ana Albors

Foods 2023, 12(15), 2873; https://doi.org/10.3390/foods12152873 - 28 Jul 2023

Cited by 2 | Viewed by 970

Abstract

The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour was replaced by quinoa [...] Read more.

The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour was replaced by quinoa (10, 20, 30, 40, and 50%) and the fat was partially (75%) replaced by chicory inulin. The flours were characterized in terms of their proximate composition, individual mineral content, particle size distribution, and functional properties. The parameters analyzed for the crackers, once baked, were the water content, water activity, weight, dimensions, color, and texture. A sensory analysis was performed as well, using the formulations containing 50% chickpea flour and 50% quinoa flour (g/100 g flour), with and without inulin, as well as those made with 100% chickpea flour. From the analysis of the raw flours, it can be concluded that snack products developed from them could be a nutritive option for children, in terms of the protein, magnesium, and fiber content. The functional properties revealed that both flours are suitable for producing doughs and baked products. The obtained results indicate that snacks made with 50% quinoa flour (g/100 g flour) and 75% chicory inulin (g/100 g high oleic sunflower oil) could be an interesting alternative for children as, in addition to offering a very interesting nutritional contribution, the energy intake from fat is reduced by 57%. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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14 pages, 2316 KiB

Open AccessArticle

Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content

by Kleopatra Tsatsaragkou, Ioanna Mandala and Nikolaos G. Stoforos

Foods 2023, 12(9), 1809; https://doi.org/10.3390/foods12091809 - 27 Apr 2023

Cited by 2 | Viewed by 1628

Abstract

In this study, gluten-free doughs with rice flour, substituted by 15% fractions of different carob seed flours, were prepared by varying their water content. The coarse carob fraction A (median particle size of flour, D₅₀: 258.55 μm) was rich in fibers, [...] Read more.

In this study, gluten-free doughs with rice flour, substituted by 15% fractions of different carob seed flours, were prepared by varying their water content. The coarse carob fraction A (median particle size of flour, D₅₀: 258.55 μm) was rich in fibers, fraction B (D₅₀: 174.73 μm) was rich in protein, C (D₅₀: 126.37 μm) was rich in germ protein, and fraction D (D₅₀: 80.36 μm) was a mix, reconstituted from the other fractions and pulverized using a jet mill. Τhe experimental data of the dough’s volume over time were fitted to the Gompertz model for each carob fraction and water content. The calculated parameters of the model were the maximum relative volume expansion ratio (a), the maximum specific volume growth rate (μ), and the time lag of the leavening process (t_lag). Gompertz’s equation adequately described the individual experimental curves. In the next step, a composite model was applied for each carob fraction where the parameters a and t_lag were expressed as quadratic functions of water content levels (W), while μ was linearly dependent on W. Each carob fraction presented an optimum water content level for which dough height was maximized and time lag was minimized. Optimized dough volume could be predicted by the composite model; it was shifted to lower values as finer carob flour was used. In respect to baked products, softer breads were produced using finer carob flour and porosity values were higher at optimum water content levels. The investigated fermentation kinetics’ models provide significant information about the role of water and carob flour on gluten-free dough development and bread volume expansion. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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20 pages, 2281 KiB

Open AccessArticle

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

by Caleb S. Calix-Rivera, Marina Villanueva, Grazielle Náthia-Neves and Felicidad Ronda

Foods 2023, 12(6), 1345; https://doi.org/10.3390/foods12061345 - 22 Mar 2023

Cited by 7 | Viewed by 1757

Abstract

Tef [Eragrostis tef (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development. This study investigated the effect of microwave radiation (MW) on the techno-functional, thermal, rheological and microstructural [...] Read more.

Tef [Eragrostis tef (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development. This study investigated the effect of microwave radiation (MW) on the techno-functional, thermal, rheological and microstructural properties of tef flours. White and brown tef grains were milled and microwaved at different moisture contents (MC) (15%, 20% and 25%) for a total irradiation time of 480 s. The morphological structure of tef flours was affected by MW treatment, and its particle size and hydration properties increased after the treatment. Lower peak, breakdown, and setback viscosities, up to 45%, 96%, and 67% below those of the control (untreated) samples, and higher pasting temperature, up to 8 °C in the 25% MC samples, were observed. From FTIR analysis a disruption of short-range molecular order was concluded, while DSC confirmed an increased stability of starch crystallites. Rheological analysis of the gels made from the treated samples revealed that MW had a structuring and stabilizing effect on all samples, leading to higher viscoelastic moduli, G′ and G″, and the maximum stress the gels withstood before breaking their structure, τ_max. The MC of the flours during the MWT drove the modification of the techno-functional properties of the tef flours and the gel rheological and thermal characteristics. These results suggest that MW-treated tef flours are potential ingredients for improving the technological, nutritional and sensory quality of food products. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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13 pages, 34229 KiB

Open AccessArticle

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

by Iva Burešová, Libor Červenka, Romana Šebestíková, Monika Augustová and Alžbeta Jarošová

Foods 2023, 12(6), 1324; https://doi.org/10.3390/foods12061324 - 20 Mar 2023

Cited by 5 | Viewed by 2641

Abstract

The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used [...] Read more.

The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T₀, lower values of η_Peak and η_Final, as well as higher values of the breakdown and setback region than the slurries with refined flours. The slurry with black flour exhibited high values of viscosity η₀ and breakdown, together with low values of η_Final, setback region and total setback. Bread characteristics were strongly correlated with the pasting properties. The presence of bran particles did not negatively impact loaf volume, crumb hardness, springiness, and chewiness. Some defects were observed in glutinous and red rice bread. Fine flour exhibited better baking performance than semi-coarse flour. Glutinous flour has the potential to become an ingredient in gluten-free baking. The applicability of various black and red rice flours may be limited by the flavor and the taste. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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16 pages, 970 KiB

Open AccessArticle

Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends

by El-Sayed M. Abdel-Aal, Iwona Rabalski, Christine Carey and Tamer H. Gamel

Foods 2023, 12(6), 1307; https://doi.org/10.3390/foods12061307 - 19 Mar 2023

Cited by 3 | Viewed by 1206

Abstract

Using a simulated gastrointestinal digestion model combined with a Caco-2 cell model, this study aims to assess the bioaccessibility and cellular uptake of dietary lutein, zeaxanthin, and ferulic acid from muffins and bread prepared from blends of hairless canary seed (HCS), wheat, and [...] Read more.

Using a simulated gastrointestinal digestion model combined with a Caco-2 cell model, this study aims to assess the bioaccessibility and cellular uptake of dietary lutein, zeaxanthin, and ferulic acid from muffins and bread prepared from blends of hairless canary seed (HCS), wheat, and corn. Residual digestive enzymes damaged the Caco-2 monolayer and necessitated the requirements for the additional clean-up of the digesta. Several digesta cleanup treatments were examined, and the C18 column, along with AEBSF inhibitor, was selected as the most effective treatment. However, the cleanup treatment reduced lutein, zeaxanthin, and ferulic acid concentrations. The bioaccessibility of lutein from muffins was high at 92–94% (without clean-up) and 81–86% (with cleanup); however, the cellular uptake was low (7–9%). The bioaccessibility and cellular uptake (4–11%) of zeaxanthin were lower than lutein. Ferulic acid from muffins exhibited a wide range of bioaccessibility for non-cleanup (105–229%) and clean-up (53–133%) digesta samples; however, cellular uptake was very low (0.5–1.8%). Bread made from wheat/HCS had higher lutein bioaccessibility (47–80%) than the control bread (42%), with an apical cellular uptake ranging from 4.3 to 9.2%. Similar to muffins, the bioaccessibility of zeaxanthin from bread was lower than lutein, while ferulic acid had a fairly high bioaccessibility at 98–103% (without clean-up) and 81–102% (with cleanup); however, zeaxanthin cellular uptake was low (0.2%). These results suggest that muffins and bread could boost the daily consumption of lutein, zeaxanthin, and ferulic acid, allowing for a small portion to be absorbed in the small intestine. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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26 pages, 5786 KiB

Open AccessFeature PaperArticle

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

by Irene Peñaranda, María Dolores Garrido, Purificación García-Segovia, Javier Martínez-Monzó and Marta Igual

Foods 2023, 12(6), 1303; https://doi.org/10.3390/foods12061303 - 18 Mar 2023

Cited by 5 | Viewed by 2911

Abstract

There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the [...] Read more.

There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the formulation of plant protein food analogues to meat products is complicated by the technological properties of isolated plant protein. One of the processes used to improve these properties is the texturisation of the protein by extrusion, as well as the use of other plant materials that can enrich the formulation. Therefore, the aim of this study was to evaluate the effect of pea protein (PP) enriched with lucerne (L), spinach (S) and Chlorella (C) in powdered and texturised forms on the physicochemical properties and extrusion parameters, and to evaluate its technological and sensory quality as a meat analogue in vegetal hamburgers. Texturisation reduced the number of soluble components released, thus reducing the molecular degradation in extruded material. The texturised samples were significantly (p < 0.05) less hygroscopic than the non-textured samples. Once the properties of the powder and texturised had been analysed, they were used to prepare vegetal hamburgers. The addition of vegetable-enriched texturised samples with high chlorophyll content led to more intense colour changes in the vegetal hamburgers during cooking, with PP+C providing the darkest colouring, and also resulted in a final product more similar to a traditional meat hamburger, with higher overall and meat odour/flavour intensity, hardness, juiciness and chewiness, and less legume and spice odour and flavour. Overall, texturisation improved the technological properties of the enriched protein isolate, allowing for more efficient production of vegetal hamburgers. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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11 pages, 369 KiB

Open AccessArticle

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta

by Maria Cristina Messia, Francesca Cuomo, Michela Quiquero, Vito Verardo and Emanuele Marconi

Foods 2023, 12(6), 1221; https://doi.org/10.3390/foods12061221 - 13 Mar 2023

Cited by 4 | Viewed by 1969

Abstract

Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and pulses, [...] Read more.

Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and pulses, alone or in mixed combinations, were analyzed to assess their nutritional value, essential amino acids composition, and protein chemical score. The occurrence of the Maillard reaction was investigated, and the levels of heat treatment markers (furosine, maltulose, hydroxymethylfurfural, and glucosylisomaltol) were determined. Analysis of the furosine values showed that pasta made with the same raw materials can have different degrees of thermal damage. There was no evidence of the Maillard reaction progressing in the advanced phase in any of the samples tested. Finally, the correlation between maltulose and furosine levels demonstrated the usefulness of combining the two markers to assess the extent of thermal damage. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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21 pages, 2827 KiB

Open AccessArticle

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications

by Magdalena Krause, Jens Christian Sørensen, Iben Lykke Petersen, Patrícia Duque-Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W. Sahin, Elke K. Arendt and Emanuele Zannini

Foods 2023, 12(5), 919; https://doi.org/10.3390/foods12050919 - 21 Feb 2023

Cited by 7 | Viewed by 3070

Abstract

Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba [...] Read more.

Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates’ protein profile and the side-streams’ carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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18 pages, 2691 KiB

Open AccessArticle

Analysis and Research on Starch Content and Its Processing, Structure and Quality of 12 Adzuki Bean Varieties

by Lei Zhang, Weixin Dong, Yaya Yao, Congcong Chen, Xiangling Li, Baozhong Yin, Huijing Li and Yuechen Zhang

Foods 2022, 11(21), 3381; https://doi.org/10.3390/foods11213381 - 27 Oct 2022

Cited by 5 | Viewed by 2207

Abstract

Investigating starch properties of different adzuki beans provides an important theoretical basis for its application. A comparative study was conducted to evaluate the starch content, processing, digestion, and structural quality of 12 adzuki bean varieties. The variation ranges of the 12 adzuki bean [...] Read more.

Investigating starch properties of different adzuki beans provides an important theoretical basis for its application. A comparative study was conducted to evaluate the starch content, processing, digestion, and structural quality of 12 adzuki bean varieties. The variation ranges of the 12 adzuki bean varieties with specific analyzed parameters, including the amylose/amylopectin (AM/AP) ratio, bean paste rate, water separation rate, solubility, swelling power and resistant starch (RS) content level, were 5.52–39.05%, 44.7–68.2%, 45.56–54.29%, 6.79–12.07%, 11.83–15.39%, and 2.02–14.634%, respectively. The crystallinity varied from 20.92 to 37.38%, belonging to type BC(The starch crystal type is mainly type C, supplemented by type B). In correlation analysis, red and blue represent positive and negative correlation, respectively. Correlation analysis indicated that the termination temperature of adzuki bean starch was positively correlated with AM/AP ratio. Therefore, the higher the melting temperature, the better the freeze–thaw stability. The 12 varieties were divided into Class I, Class II, and Class III by cluster analysis, based on application field. Class I was unsuitable for the diabetics’ diet; Class II was suitable for a stabilizer; and Class III was suitable for bean paste, mixtures, and thickeners. The present study could provide a theoretical basis for their application in the nutritional and nutraceutical field. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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Review

Jump to: Editorial, Research

17 pages, 689 KiB

Open AccessReview

Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses

by Matthew G. Nosworthy, Gerardo Medina, Zhan-Hui Lu and James D. House

Foods 2023, 12(15), 2816; https://doi.org/10.3390/foods12152816 - 25 Jul 2023

Cited by 1 | Viewed by 2714

Abstract

As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of increased direct human consumption of plant proteins. [...] Read more.

As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of increased direct human consumption of plant proteins. The quality of a dietary protein is an important consideration when discussing the merits of one protein source over another. The three most commonly used methods to express protein quality are the protein efficiency ratio (PER), a weight gain measurement; protein digestibility-corrected amino acid score (PDCAAS); and the digestible indispensable amino acid score (DIAAS). The possibility that alterations in the quality and quantity of protein in the diet could generate specific health outcomes is one being actively researched. Plant-based proteins may have additional beneficial properties for human health when compared to animal protein sources, including reductions in risk factors for cardiovascular disease and contributions to increased satiety. In this paper, the methods for the determination of protein quality and the potential beneficial qualities of plant proteins to human health will be described. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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18 pages, 417 KiB

Open AccessReview

Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties

by Jaqueline Auer, Johanna Östlund, Klara Nilsson, Mathias Johansson, Anja Herneke and Maud Langton

Foods 2023, 12(13), 2607; https://doi.org/10.3390/foods12132607 - 05 Jul 2023

Cited by 1 | Viewed by 2263

Abstract

Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant [...] Read more.

Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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21 pages, 1250 KiB

Open AccessReview

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

by Hongyan Mu, Sophia Xue, Qingrui Sun, John Shi, Danyang Zhang, Deda Wang and Jianteng Wei

Foods 2023, 12(10), 2087; https://doi.org/10.3390/foods12102087 - 22 May 2023

Cited by 8 | Viewed by 3357

Abstract

Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, [...] Read more.

Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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19 pages, 906 KiB

Open AccessEditor’s ChoiceReview

Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

by Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali and El-Sayed M. Abdel-Aal

Foods 2023, 12(7), 1358; https://doi.org/10.3390/foods12071358 - 23 Mar 2023

Cited by 3 | Viewed by 2462

Abstract

Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source [...] Read more.

Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins are vulnerable molecules that require special stabilization treatments during food preparation and processing. A number of stabilization methods such as co-pigmentation, self-association, encapsulation, metal binding, and adjusting processing conditions have been suggested as a means to diminish the loss of anthocyanins in processed foods and dietary supplements. The present review was intended to provide insights about purple wheat food product development and its roles in human health. In addition, methods for stabilizing anthocyanins during processing were briefly discussed. Full article

(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)

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