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Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties
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Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties

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

Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 16969

Special Issue Editors

Dr. Barbara Simonato

E-Mail Website
Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; pasta and baked products; gluten-free products; food by-product recovery
Special Issues, Collections and Topics in MDPI journals
Dr. Roberta Tolve

E-Mail Website
Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; cereal-based foods; gluten-free products; food by-product recovery; sensory analysis; food formulation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Agenda 2030 of the United Nations aimed to improve well-being, sustainable lifestyle, and waste restraint. In addition, consumer demand for healthful products with beneficial impacts on human nutrition is growing. In this contest, the fortification, allowing the inclusion of bioactive compounds in foods, could meet consumers' needs and, at the same time, enhance the nutritional and healthy properties of foodstuffs. The cereal-based products, which are the world's basic sources of nourishment, could be excellent carriers of beneficial compounds such as fiber, phytochemicals, protein, fatty acids, vitamins, and minerals.  The fortification of products derived from cereals drives food researchers and producers to develop new and healthier formulations. In the frame of the circular economy, the utilization of agro-industrial by-products with high added value is also encouraged.

This Special Issue focuses on contributions studying the development of the fortification of cereal-based foodstuffs to improve their nutritional, sensory, and technological properties. The Special Issue includes both conventional and gluten-free cereal products.

Dr. Barbara Simonato
Dr. Roberta Tolve
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

  • cereal-based foods
  • bioactive compounds
  • new product development
  • gluten-free product
  • technological properties
  • nutritional properties
  • glycemic index
  • sensory properties
  • agro-industrial by-products
  • rheological properties

Published Papers (6 papers)

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Editorial

Jump to: Research, Review

3 pages, 168 KiB  
Editorial
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties
by Roberta Tolve and Barbara Simonato
Foods 2024, 13(8), 1182; https://doi.org/10.3390/foods13081182 - 12 Apr 2024
Viewed by 299
Abstract
In the wake of the United Nations’ Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on cereal-based food products with high added value has intensified [...] Full article
(This article belongs to the Special Issue Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties)

Research

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10 pages, 1018 KiB  
Article
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
by Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato and Corrado Rizzi
Foods 2022, 11(16), 2496; https://doi.org/10.3390/foods11162496 - 18 Aug 2022
Cited by 6 | Viewed by 1947
Abstract
Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and [...] Read more.
Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product. Full article
(This article belongs to the Special Issue Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties)
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8 pages, 277 KiB  
Article
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder
by Aniello Falciano, Angela Sorrentino, Paolo Masi and Prospero Di Pierro
Foods 2022, 11(10), 1458; https://doi.org/10.3390/foods11101458 - 18 May 2022
Cited by 7 | Viewed by 2238
Abstract
Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases. The aim of this work was to develop a functional pizza base, produced in the Neapolitan style, exploiting [...] Read more.
Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases. The aim of this work was to develop a functional pizza base, produced in the Neapolitan style, exploiting the beneficial properties of jujube. The jujube fruit is rich in phenolic compounds with high antioxidant activity and represents a good candidate for functional food development. The doughs were prepared by replacing the wheat flour with 2.5%, 5.0%, and 7.5% (w/w) of Ziziphus jujube powder (ZJP) and were subsequently cooked. Chemical analyses showed that both total phenolic compounds and antioxidant activity grew with the increase of ZJP. The addition of ZJP darkened the pizza base and raised its hardness, gumminess, and chewiness. However, no difference was found in the springiness and cohesiveness of the samples with or without ZJP. These results suggest that jujube powder can be successfully introduced into pizza dough as a functional ingredient. Full article
(This article belongs to the Special Issue Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties)
12 pages, 671 KiB  
Article
Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles
by Po-Hsien Li, Chien-Wen Wang, Wen-Chien Lu, Yung-Jia Chan and Chiun-Chuan Roger Wang
Foods 2022, 11(6), 814; https://doi.org/10.3390/foods11060814 - 12 Mar 2022
Cited by 11 | Viewed by 2935
Abstract
The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour. Up to 20% of wheat flour was substituted by composite flours of highly resistant starches, including heat moisture treatment [...] Read more.
The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour. Up to 20% of wheat flour was substituted by composite flours of highly resistant starches, including heat moisture treatment corn starch (HMT-CS), high-amylose corn starch (Hylon VII), and green banana flour (GBF). The physical properties of dough, in conjunction with the eating quality and estimated glycemic index (EGI) of cooked salted noodles, were investigated in this study. The results concluded that the incorporation of GBF, HMT, and Hylon VII not only affected the water absorption and mixing tolerance of the dough, but also the maximum resistance to extension and extensibility in terms of the extensographic properties. Meanwhile, GBF, HMT, and Hylon VII incorporation significantly increased the resistant starch content and decreased the fat content of the noodle samples. The textural profile analyses of cooked salted noodles indicated that hardness, gumminess, chewiness, and shearing force increased; nevertheless, springiness declined with the increase in the proportion of flours from 10 to 20%. The sensory evaluation detected that wheat flour composited with 10% GBF and HMT flours could produce acceptable quality noodles as compared with normal typical control noodles. In the meantime, salted noodles incorporated with GBF, HMT-CS, and Hylon VII flour decreased the estimated glycemic index (EGI) dramatically. The result of this study concluded that incorporation of various sources of resistant starch flour could develop a low-GI noodle with good acceptability that may contribute to gastrointestinal health. Full article
(This article belongs to the Special Issue Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties)
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13 pages, 1031 KiB  
Article
Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate
by Manu Pratap Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, Hrvoje Fabek, Mehmet Tulbek, Gerald Harvey Anderson and Ravindra N. Chibbar
Foods 2022, 11(5), 645; https://doi.org/10.3390/foods11050645 - 23 Feb 2022
Cited by 9 | Viewed by 2611
Abstract
The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours [...] Read more.
The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8–43%), dietary fiber (6.7–12.1%), fat (4.8–7.1%) and resistant starch (3.2–6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products. Full article
(This article belongs to the Special Issue Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties)
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Review

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18 pages, 900 KiB  
Review
Protein Ingredients in Bread: Technological, Textural and Health Implications
by Pavel Prieto-Vázquez del Mercado, Luis Mojica and Norma Morales-Hernández
Foods 2022, 11(16), 2399; https://doi.org/10.3390/foods11162399 - 10 Aug 2022
Cited by 8 | Viewed by 5888
Abstract
The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the [...] Read more.
The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health. Full article
(This article belongs to the Special Issue Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties)
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