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Advances in the Quality and Marketability Improvement of Cereals
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Advances in the Quality and Marketability Improvement of Cereals

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

Deadline for manuscript submissions: 31 July 2024 | Viewed by 9072

Special Issue Editors

Dr. Carla Brites

E-Mail Website
Guest Editor
1. National Institute for Agrarian and Veterinary Research (INIAV), Oeiras, Portugal
2. GREEN-IT Bioresources for Sustainability, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal
Interests: rice; TRACE-RICE; food chemistry; food science; maize; viscoelasticity; food processing and engineering; food technology; food analysis; starch; genotyping
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Cecilia Puppo

E-Mail Website
Guest Editor
CIDCA Centro de Investigación y Desarrollo en Criotecnología de Alimentos, La Plata, Argentina
Interests: cereals; leguminous; nuts; plant-based foods; rheological properties; breadmaking technology; dough & bread quality; food components analysis; protein & starch structure

Special Issue Information

Dear Colleagues,

New advances in efforts to increase the quality and marketability of cereals should be aligned with consumer expectations, sustainability issues, and healthy and convenient food. New or reformulated cereal-based products can grab the attention of environmental-health-conscious and busy consumers. Research-backed cereal food product trends take the form of increasing the availability of local ethic food, improving healthiness, and increasing convenience to encourage feelings of wellbeing, energy, and satiety.

Contributions to this Special Issue may cover all advances on:

  • Innovative cereal products covering current nutritional and sustainability trends;
  • Cereal processing developments in trends in health food categories;
  • Advances in more convenient cereal-based products (e.g., ready-to-eat cold cereals);
  • Novel formulations to enhance the utilization of ancient cereal species;
  • Consumer, labeling, and marketing studies for promoting cereal-based products.

Dr. Carla Brites
Dr. Maria Cecilia Puppo
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

  • cereals nutritional trends 
  • cereals sustainability trends 
  • cereal processing: improving nutritional profile 
  • ready-to-eat cereals 
  • novel cereal-based foods 
  • cereals ancient species 
  • cereals labeling and marketing studies

Published Papers (5 papers)

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Research

19 pages, 3360 KiB  
Article
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects
by Tiziana Di Renzo, Giovanni Cascone, Giuseppina Crescente, Anna Reale, Valeria Menga, Maria D’Apolito, Stefania Nazzaro, Maria Grazia Volpe and Stefania Moccia
Foods 2023, 12(22), 4096; https://doi.org/10.3390/foods12224096 - 11 Nov 2023
Viewed by 874
Abstract
Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and [...] Read more.
Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole—100%, type 1—80%, and type 0—72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6–28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC). Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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14 pages, 1602 KiB  
Article
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy
by Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro and Tiziana Di Renzo
Foods 2023, 12(9), 1866; https://doi.org/10.3390/foods12091866 - 30 Apr 2023
Cited by 2 | Viewed by 1638
Abstract
Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown [...] Read more.
Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. For this reason, quinoa Titicaca and three amaranth accessions (5, 12, and 14) were cultivated in different experimental fields in the Campania Region and analyzed for the cultivation aspects, chemical composition, and microbiological quality of the seeds. All seeds showed a good adaptability to cultivation in the experimental areas of the Mediterranean basin. Quinoa seeds were characterized by their higher protein, fat, and ash content than the amaranth seeds, which were characterized by their higher value in dietary fiber. All seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria, mainly Bacillus cereus, B. licheniformis, B. safensis and B. subtilis, as identified by 16S rRNA sequencing analysis. So, the detection of Bacillus spp. must be strongly monitored, as quinoa and amaranth seeds could be used in bread production, where they can cause ropiness, resulting in great economic losses for the industries. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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15 pages, 2085 KiB  
Article
White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
by Luciano M. Guardianelli, Bruna Carbas, Carla Brites, María C. Puppo and María V. Salinas
Foods 2023, 12(8), 1645; https://doi.org/10.3390/foods12081645 - 14 Apr 2023
Cited by 4 | Viewed by 1737
Abstract
Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak [...] Read more.
Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77–78 °C, 88–89 °C and 104–105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G′, G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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15 pages, 1482 KiB  
Article
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
by Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites and María Cecilia Puppo
Foods 2023, 12(1), 170; https://doi.org/10.3390/foods12010170 - 29 Dec 2022
Cited by 10 | Viewed by 1804
Abstract
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, [...] Read more.
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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18 pages, 1992 KiB  
Article
Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours
by Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites and María Cecilia Puppo
Foods 2022, 11(20), 3272; https://doi.org/10.3390/foods11203272 - 20 Oct 2022
Cited by 6 | Viewed by 2209
Abstract
Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 [...] Read more.
Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 and 48 h) to select the best conditions for improving the nutritional quality of their flours. Changes in proximal composition, total phenolic compounds, antioxidant activity, mineral content, unsaturated fatty acids and essential amino acids profiles of germinated quinoa seeds were determined. In addition, changes in structure and thermal properties of the starch and proteins as consequence of germination process were analyzed. In white quinoa, germination produced an increase in the content of lipids and total dietary fiber, at 48 h, the levels of linoleic and α-linolenic acids and antioxidant activity increase, while in red quinoa, the component that was mostly increased was total dietary fiber and, at 24 h, increased the levels of oleic and α-linolenic acids, essential amino acids (Lys, His and Met) and phenolic compounds; in addition, a decrease in the amount of sodium was detected. On the basis of the best nutritional composition, 48 h and 24 h of germination were selected for white and red quinoa seeds, respectively. Two protein bands were mostly observed at 66 kDa and 58 kDa, being in higher proportion in the sprouts. Changes in macrocomponents conformation and thermal properties were observed after germination. Germination was more positive in nutritional improvement of white quinoa, while the macromolecules (proteins and starch) of red quinoa presented greater structural changes. Therefore, germination of both quinoa seeds (48 h-white quinoa and 24 h-red quinoa) improves the nutritional value of flours producing the structural changes of proteins and starch necessary for obtaining high quality breads. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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