Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other...
share announcement

Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products

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

Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 16147

Special Issue Editors

Dr. Aldona Sobota

E-Mail Website
Guest Editor
Faculty of Food Science and Biotechnology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Lublin, Poland
Interests: functional foods; physicochemical properties of foods; food analysis; food nutrition
Special Issues, Collections and Topics in MDPI journals
Dr. Agnieszka Nawrocka

E-Mail Website
Guest Editor
Bohdan Dobrzański Institute of Agrophysics of the Polish Academy of Sciences, Lublin, Poland
Interests: IR spectroscopy; Raman spectroscopy; fluorescence; nanotechnology; spectroscopic methods in food quality determination
Special Issues, Collections and Topics in MDPI journals
Dr. Piotr Zarzycki

E-Mail Website
Guest Editor
Faculty of Food Science and Biotechnology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 20-704 Lublin, Poland
Interests: cereal-based products; food rheology; bakery and pasta technology; dietary fiber; cereal milling; physicochemical properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal products are the basis of a well-balanced human diet. They are an excellent source of complex carbohydrates, including starch and dietary fiber, but also contain proteins, vitamins, minerals, and phytochemicals with targeted beneficial effects on the human body. Grain storage conditions and processing affects the physicochemical properties, safety, and nutritional quality of cereal-based foods. Therefore, this Special Issue on “Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products” will present recent developments in cereal technology. You are cordially invited to submit review articles and original research papers focused on:

  • Stored of cereal grains;
  • Milling innovations and impact on product quality;
  • Advances in cereal processing ;
  • Development of new cereal-based products;
  • Safety and functional aspects of cereal-based foods;
  • Fortified and reformulated of cereal products;
  • Nutritional properties of grains and products;
  • Phytonutrients in cereals foods;
  • Functional properties of grains and products.

Dr. Aldona Sobota
Dr. Agnieszka Nawrocka
Dr. Piotr Zarzycki
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

  • bread
  • noodle
  • pasta
  • fortification
  • cereal chemistry
  • phytochemicals
  • cereal-based functional foods
  • physicochemical properties
  • nutritional quality

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

13 pages, 2879 KiB  
Article
The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles
by Mengdi Cai, Chunxia Shen, Yuhui Li, Shuangli Xiong and Feng Li
Foods 2023, 12(1), 55; https://doi.org/10.3390/foods12010055 - 22 Dec 2022
Cited by 2 | Viewed by 1366
Abstract
To explore the quality differences between dried wheat noodles (DWNs), stone-milled dried whole wheat noodles (SDWWNs), and commercially dried whole wheat noodles (CDWWNs), the cooking quality, texture properties, microstructure, protein secondary structure, short-range order of starch, antioxidant activity, in vitro digestive properties, and [...] Read more.
To explore the quality differences between dried wheat noodles (DWNs), stone-milled dried whole wheat noodles (SDWWNs), and commercially dried whole wheat noodles (CDWWNs), the cooking quality, texture properties, microstructure, protein secondary structure, short-range order of starch, antioxidant activity, in vitro digestive properties, and estimated glycemic index (eGI) of the noodles were investigated. The results showed that the cooking loss of SDWWNs was significantly lower than that of CDWWNs. The springiness, cohesiveness, gumminess, chewiness, and resilience of SDWWNs reached the maximum, and the tensile strength was significantly increased. The continuity of the gluten network of SDWWNs was reduced, and more holes appeared. The protein secondary structure of the SDWWNs and CDWWNs was mainly dominated by the β-sheet and β-turn, and the differences in the starch short-range order were not significant. Prior to and after the in vitro simulated digestion, the DPPH radical scavenging activity, the hydroxyl radical scavenging activity, and the total reducing power of the SDWWNs were the highest. Although the digested starch content of SDWWNs did not differ significantly from that of CDWWNs, the eGI was significantly lower than that of the CDWWNs and DWNs. Overall, the SDWWNs had certain advantages, in terms of quality characteristics. Full article
(This article belongs to the Special Issue Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products)
►▼ Show Figures

Figure 1

11 pages, 859 KiB  
Article
Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles
by Yunlong Li, Wenwen Chen, Hongmei Li, Jilin Dong and Ruiling Shen
Foods 2022, 11(23), 3822; https://doi.org/10.3390/foods11233822 - 27 Nov 2022
Cited by 1 | Viewed by 1455
Abstract
The effects of heat-moisture treatment whole tartary buckwheat flour (HTBF) with different contents on the pasting properties and hydration characteristics of tartary buckwheat noodle mix flour (TBMF), dough moisture distribution, cooking properties, texture properties, and flavor of noodles were studied. The results showed [...] Read more.
The effects of heat-moisture treatment whole tartary buckwheat flour (HTBF) with different contents on the pasting properties and hydration characteristics of tartary buckwheat noodle mix flour (TBMF), dough moisture distribution, cooking properties, texture properties, and flavor of noodles were studied. The results showed that the optimal additional amount of HTBF is determined to be 40%. The peak viscosity, trough viscosity, breakdown value, and final viscosity decreased significantly, and the optimal cooking time of the noodles decreased with increasing HTBF. Compared with the sample without HTBF, HTBF addition increased the water absorption of the sample and decreased its water solubility. When the amount of HTBF >30%, the content of strongly bound water in dough increased significantly; at HTBF >40%, the water absorption and cooking loss of noodles increased rapidly, and the hardness of noodles was decreased; and with HMBF addition at 60%, the chewiness, resilience, and elasticity decreased. Moreover, HMBF addition reduced the relative content of volatile alkanes, while increasing the amount of volatile alcohols. HTBF addition also elevated the content of slow-digesting starch (SDS) and resistant starch (RS) in noodles, providing noodles with better health benefits in preventing chronic diseases. These results proved the possibility of applying heat-moisture treatment grains to noodles, and they provide a theoretical basis for the research and development of staple foods with a hypoglycemic index. Full article
(This article belongs to the Special Issue Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products)
►▼ Show Figures

Figure 1

13 pages, 671 KiB  
Article
The Lipid-Soluble Bioactive Substances of Fagopyrum esculentum Varieties under Different Tillage and Nitrogen Fertilisation
by Krzysztof Dziedzic, Szymon Kurek, Grażyna Podolska, Sławomira Drzymała-Czyż, Sylwia Mildner-Szkudlarz, Wei Sun and Jarosław Walkowiak
Foods 2022, 11(23), 3801; https://doi.org/10.3390/foods11233801 - 25 Nov 2022
Cited by 2 | Viewed by 1288
Abstract
Yield and grain composition play an important role in food production. The aim of this study was to determine the content of phytosterols, squalene, and tocopherols in four varieties of common buckwheat grains: Kora, Panda, Smuga, and Korona depending on the tillage and [...] Read more.
Yield and grain composition play an important role in food production. The aim of this study was to determine the content of phytosterols, squalene, and tocopherols in four varieties of common buckwheat grains: Kora, Panda, Smuga, and Korona depending on the tillage and nitrogen doses employed. The grains were cultivated at the Experimental Station of the State Research Institute of Soil Science and Plant Cultivation in Osiny, Poland, with plow tillage, without plow tillage cultivation, and with nitrogen fertilizers (0, 50, and 100 kg N2 ha−1). Gas chromatography with a mass spectrometer was used to assess all the parameters studied. The cultivation methods did not affect the levels of phytosterols, tocopherols, and squalene, but the highest levels of phytosterols were seen in the Kora variety with 50 kg N2 ha−1 (ranging from 1198 μg to 1800 μg·g−1 of sample weight); therefore, the variety was the best source of phytosterols investigated. Full article
(This article belongs to the Special Issue Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products)
►▼ Show Figures

Figure 1

13 pages, 1388 KiB  
Article
The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta
by Ada Krawęcka, Aldona Sobota and Piotr Zarzycki
Foods 2022, 11(20), 3216; https://doi.org/10.3390/foods11203216 - 14 Oct 2022
Cited by 3 | Viewed by 1438
Abstract
The aim of this research was to determine the effect of the addition of lupine flour (LF) on the values of the glycemic index (GI) and glycemic load (GL), physicochemical properties, and cooking quality of durum semolina pasta. The pasta was enriched with [...] Read more.
The aim of this research was to determine the effect of the addition of lupine flour (LF) on the values of the glycemic index (GI) and glycemic load (GL), physicochemical properties, and cooking quality of durum semolina pasta. The pasta was enriched with 0–25% of lupine flour (LF0-LF25). Additionally, 7.5 and 20% of oat β-glucans, 5% of vital gluten, and 20% of millet flour were used in a selected sample. The addition of 7.5% β-glucans and 5% vital gluten to the product resulted in only a slight decrease in the GI of the products. A significant decrease in pasta GI was noted after the addition of 20% of lupine flour. The product enriched with 20% of lupine flour, 20% of β-glucans, and 20% of millet flour had the lowest glycemic index and glycemic load (GI = 33.75%, GL = 7.2%, respectively). At the same time, the lupine-flour-enriched products were characterized by an increased concentration of protein, fat, ash, and dietary fiber. The addition of lupine flour at the level of up to 20% yielded functional products characterized by good cooking quality. Full article
(This article belongs to the Special Issue Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products)
►▼ Show Figures

Figure 1

14 pages, 284 KiB  
Article
Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat
by Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Elena I. Gordeeva, Salih Karasu, Inna Pototskaya, Alexandr S. Chursin, Violetta E. Pozherukova, Gorkem Ozulku, Alexey I. Morgounov, Osman Sagdic and Hamit Koksel
Foods 2022, 11(16), 2515; https://doi.org/10.3390/foods11162515 - 20 Aug 2022
Cited by 16 | Viewed by 2354
Abstract
The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The [...] Read more.
The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89–565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits. Full article
(This article belongs to the Special Issue Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products)
12 pages, 1837 KiB  
Article
In Vitro Digestive Analysis of Digestible and Resistant Starch Fractions, with Concurrent Glycemic Index Determination, in Whole Grain Wheat Products Minimally Processed for Reduced Glycaemic Impact
by John Monro and Suman Mishra
Foods 2022, 11(13), 1904; https://doi.org/10.3390/foods11131904 - 27 Jun 2022
Cited by 6 | Viewed by 3931
Abstract
Eight wheat products differing in texture (porridge vs. bread), grain fineness (fine, kibbled, intact), and cooking (raw vs. cooked), with pre-measured glycaemic indexes (GI), were analysed by in vitro amylolytic digestion to determine effects of processing to reduce GI on quantities of starch [...] Read more.
Eight wheat products differing in texture (porridge vs. bread), grain fineness (fine, kibbled, intact), and cooking (raw vs. cooked), with pre-measured glycaemic indexes (GI), were analysed by in vitro amylolytic digestion to determine effects of processing to reduce GI on quantities of starch fractions differing in digestibility. The accuracy and precision of the in vitro analysis was assessed from its ability to concurrently predict clinical GI. In porridges, kernel intactness and lack of cooking reduced GI while increasing Type 1 (inaccessible) and Type 2 (ungelatinised) resistant starch. Porridge in vitro GI values (GIiv), calculated from the area under in vitro digestion curves minus estimated blood glucose disposal, were: raw fine, 26.3; raw kibbled, 12.6; cooked fine, 63.9; cooked kibbled, 44.1; and correlated closely with clinical GI values (R2 = 0.97). In bread, the negative association of kernel intactness and resistant starch with GI was seen in vitro but not in vivo. Bread GIiv values were: roller milled flour, 67.4; stoneground flour 61.1; kibbled grain, 53.0; kibbled + intact kernel, 49.5; but correlation with clinical values was low (R2 = 0.47), and variability in the clinical results was high (clinical CV = 72.5%, in vitro CV = 3.7%). Low glycaemic potency of wheat by minimal processing was achieved by maintaining particle size, avoiding hydrothermal treatment, avoiding crushing and using a food matrix requiring little chewing for ingestion. Use of in vitro digestive analysis for high precision measurement of starch fractions with potential secondary health benefits was validated by accurate concurrent prediction of the glycaemic index but needed to account for effects of chewing. Full article
(This article belongs to the Special Issue Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products)
►▼ Show Figures

Graphical abstract

22 pages, 7425 KiB  
Article
Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice
by Hui Li, Bingxiao Liu, Kezia Bess, Zhengxuan Wang, Mingcai Liang, Yan Zhang, Qiong Wu and Lin Yang
Foods 2022, 11(11), 1642; https://doi.org/10.3390/foods11111642 - 02 Jun 2022
Cited by 3 | Viewed by 3523
Abstract
This study examined the effects of low-temperature storage on the microstructural, absorptive, and digestive properties of cooked rice. Cooked rice was refrigerated and stored at 4 °C for 0.5, 1, 3, 5, and 7 days, as well as frozen and preserved at −20, [...] Read more.
This study examined the effects of low-temperature storage on the microstructural, absorptive, and digestive properties of cooked rice. Cooked rice was refrigerated and stored at 4 °C for 0.5, 1, 3, 5, and 7 days, as well as frozen and preserved at −20, −40, and −80 °C for 0.5, 1, 3, 5, 7, 14, 21, and 28 days. The results indicated that the stored rice samples generally exhibited a higher absorption capacity for oil, cholesterol, and glucose than the freshly cooked rice. In addition, after storage, the digestibility of the cooked rice declined, namely, the rapidly digestible starch (RDS) content and estimated glycemic index (eGI) decreased, whereas the slowly digestible starch (SDS) and resistant starch (RS) content increased. Moreover, the increment of the storage temperatures or the extension of storage periods led to a lower amylolysis efficiency. Scanning electron microscopy (SEM) analysis indicated that storage temperature and duration could effectively modify the micromorphology of the stored rice samples and their digestion. Moreover, microstructural differences after storage and during simulated intestinal digestion could be correlated to the variations in the absorption capacity and digestibility. The findings from this study will be useful in providing alternative storage procedures to prepare rice products with improved nutritional qualities and functional properties. Full article
(This article belongs to the Special Issue Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop