Editorial

3 pages, 194 KiB

Open AccessEditorial

The Importance of Edible Films and Coatings for Sustainable Food Development

by Carmine Summo and Davide De Angelis

Foods 2022, 11(20), 3221; https://doi.org/10.3390/foods11203221 - 15 Oct 2022

Cited by 8 | Viewed by 2854

Nowadays, it is crucial to adopt an integrated approach to improve the sustainability of the food system that covers the whole supply chain, from primary production to packaging and distribution [...] Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

4 pages, 198 KiB

Open AccessEditorial

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

by Antonella Pasqualone and Carmine Summo

Foods 2021, 10(2), 338; https://doi.org/10.3390/foods10020338 - 05 Feb 2021

Cited by 1 | Viewed by 2371

Abstract

The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology [...] Read more.

The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of the final products, making it necessary to achieve a balance between nutritional and quality modification. This Special Issue offers readers information on innovative ways to improve the cereal-based foods and beverages, useful for researchers and for industry operators. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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Research

Jump to: Editorial, Review

17 pages, 798 KiB

Open AccessArticle

The Effect of Moringa oleifera Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads

by Laurencia Govender and Muthulisi Siwela

Foods 2020, 9(12), 1910; https://doi.org/10.3390/foods9121910 - 21 Dec 2020

Cited by 22 | Viewed by 5983

Abstract

Fortifying popular, relatively affordable, but nutrient-limited staple foods, such as bread, with Moringa oleifera leaf powder (MOLP), could contribute significantly to addressing under nutrition, especially protein and mineral deficiencies, which are particularly prevalent among a large proportion of populations in sub-Saharan African countries. [...] Read more.

Fortifying popular, relatively affordable, but nutrient-limited staple foods, such as bread, with Moringa oleifera leaf powder (MOLP), could contribute significantly to addressing under nutrition, especially protein and mineral deficiencies, which are particularly prevalent among a large proportion of populations in sub-Saharan African countries. The current study aimed to determine the effect of MOLP on the physical quality, nutritional composition and consumer acceptability of white and brown breads. The texture, colour and nutritional composition of white and brown bread samples substituted with 5% and 10% (w/w) MOLPs were analysed using standard methods and compared with the control (0% MOLP). A consumer panel evaluated the acceptability of the bread samples using a nine-point hedonic scale. Bread samples became darker as the concentration of MOLP was increased, whilst nutrient levels increased. The overall consumer acceptability of the bread samples decreased with increasing concentrations of MOLP. However, brown bread samples were significantly more acceptable compared with corresponding white bread samples (p < 0.05). Under the experiment conditions of the current study, it seems that the bread containing 5% MOLP can be used to contribute significantly to addressing malnutrition, with respect to protein deficiency. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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12 pages, 452 KiB

Open AccessArticle

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

by Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis and Carmine Summo

Foods 2020, 9(11), 1705; https://doi.org/10.3390/foods9111705 - 20 Nov 2020

Cited by 35 | Viewed by 6464

Abstract

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, [...] Read more.

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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14 pages, 1571 KiB

Open AccessArticle

Characteristics of Sunsik, a Cereal-Based Ready-to-Drink Korean Beverage, with Added Germinated Wheat and Herbal Plant Extract

by Bo Ram Kim, Seung Soo Park, Geum-Joung Youn, Yeon Ju Kwak and Mi Jeong Kim

Foods 2020, 9(11), 1654; https://doi.org/10.3390/foods9111654 - 12 Nov 2020

Cited by 9 | Viewed by 3073

Abstract

The purpose of this study was to develop a formulation of Sunsik with improved health benefits by adding germinated wheat (GW) and herbal plant extract (HPE) using a response surface methodology (RSM). The central composite experimental design (CCD) was used to evaluate the [...] Read more.

The purpose of this study was to develop a formulation of Sunsik with improved health benefits by adding germinated wheat (GW) and herbal plant extract (HPE) using a response surface methodology (RSM). The central composite experimental design (CCD) was used to evaluate the effects of Sunsik with added HPE (2–4%) and GW (10–20%) on total phenolic content (TPC), total flavonoid content (TFC), Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, gamma butyric acid (GABA) content, total color changes (△E), browning index (BI), water absorption index (WAI), and water solubility index (WSI). As a result of the CCD, the independent and dependent variables were fitted by the second-order polynomial equation, and the lack of fit for response surface models was not significant except in relation to WSI. The GABA content, TPC, and TEAC were more adequate for a linear model than for a quadratic model, and they might be affected by GW rather than HPE. Alternatively, the TFC, DPPH radical scavenging capacity, WAI, WSI, △E, and BI were fitted with quadratic models. The optimum formulation that could improve antioxidant and physicochemical properties was Sunsik with 3.5% and 20% added HPE and GW, respectively. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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15 pages, 8309 KiB

Open AccessArticle

Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation

by Temitope D. Awobusuyi, Muthulisi Siwela and Kirthee Pillay

Foods 2020, 9(10), 1427; https://doi.org/10.3390/foods9101427 - 09 Oct 2020

Cited by 20 | Viewed by 3270

Abstract

Protein-energy malnutrition (PEM) is a major health concern in sub-Saharan Africa (SSA). Relying on unexploited and regionally available rich sources of proteins such as insects and sorghum might contribute towards addressing PEM among at-risk populations. Insects are high in nutrients, especially protein, and [...] Read more.

Protein-energy malnutrition (PEM) is a major health concern in sub-Saharan Africa (SSA). Relying on unexploited and regionally available rich sources of proteins such as insects and sorghum might contribute towards addressing PEM among at-risk populations. Insects are high in nutrients, especially protein, and are abundant in SSA. Sorghum is adapted to the tropical areas of SSA and as such it is an appropriate source of energy compared with temperate cereals like wheat. It is necessary to assess whether cookies fortified with sorghum and termite would be suitable for use in addressing PEM in SSA. Whole grain sorghum meal and termite meal were mixed at a 3:1 ratio (w/w sorghum:termite) to form a sorghum–termite meal blend. Composite cookies were prepared where the sorghum–termite blend partially substituted wheat flour at 20%, 40%, and 60% (sorghum–termite blend:wheat flour (w/w). The functional and nutritional qualities of the cookies were assessed. Compared with the control (100% wheat flour), the cookies fortified with sorghum and termite had about double the quantity of protein, minerals, and amino acids. However, with increased substitution level of the sorghum–termite blend, the spread factor of the cookies decreased. There is a potential to incorporate sorghum and termite in cookies for increased intake of several nutrients by communities that are vulnerable to nutrient deficiencies, especially PEM. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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20 pages, 1636 KiB

Open AccessArticle

Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis

by Pei-Ling Chung, Ean-Tun Liaw, Mohsen Gavahian and Ho-Hsien Chen

Foods 2020, 9(9), 1149; https://doi.org/10.3390/foods9091149 - 20 Aug 2020

Cited by 15 | Viewed by 3415

Abstract

Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (Chenopodium formosanum), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan, has a high [...] Read more.

Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (Chenopodium formosanum), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan, has a high nutritional value and characteristic properties. In the present study, a new bakery product (djulis sourdough bread) was developed and a combination of the Taguchi method coupled with grey theory was utilized to optimize the baking parameters (product formulation). Five main factors, i.e., djulis sourdough (A), hulled djulis (B), oil type (C), a mixture of bread flour (wet gluten content of 29.0%) and a high-gluten flour (wet gluten content of 35.5%) (D), and honey (E), (each at four levels) were chosen for the Taguchi experiment design (L₁₆(4)⁵). Dependent parameters were the data from texture profile analysis (brittleness, springiness, cohesiveness, gumminess, and chewiness), color analysis (L*, a*, and b*), and sensory evaluation (appearance, aroma, bitterness, sourness, chewiness, and overall acceptance) of the final product. Taguchi grey relational analysis successfully determined the optimal conditions based on combined parameters (5 factors), which highlighted the advantages of this innovative optimization technique. The result shows that the optimal formula for producing a djulis sourdough bread with the best texture, color, and sensory qualities was A3B1C1D2E2, i.e., 20% djulis sourdough, 0% addition of hulled djulis, 8% unsalted butter, 80% wheat flour + 20% high-gluten flour, and 10% honey, respectively. Such a novel application could be a reference for improving the quality of bakery products in the industry. Moreover, it seems that the new bakery product developed in this study has good potential to be commercially produced after further nutritional and economic analysis. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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18 pages, 1782 KiB

Open AccessArticle

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

by Maria Ambrogina Pagani, Debora Giordano, Gaetano Cardone, Antonella Pasqualone, Maria Cristina Casiraghi, Daniela Erba, Massimo Blandino and Alessandra Marti

Foods 2020, 9(8), 1035; https://doi.org/10.3390/foods9081035 - 01 Aug 2020

Cited by 12 | Viewed by 3308

Abstract

Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, [...] Read more.

Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, differing in grain hardness and pigment richness. Regardless of the type of wheat, stone-milling led to WFs with a high number of particles ranging in size from 315 to 710 μm), whereas RWFs showed a bimodal distribution with large (>1000 μm) and fine (<250 μm) particles. On average, the milling system did not affect the proximate composition and the bioactive features of WFs. The gluten aggregation kinetics resulted in similar trends for all SWFs, with indices higher than for RWFs. The effect of milling on dough properties (i.e., mixing and leavening) was sample dependent. Overall, SWFs produced more gas, resulting in bread with higher specific volume. Bread crumb from SWF had higher lutein content in the wheat cv rich in xanthophylls, while bread from RWF of the blue-grained cv had a moderate but significantly higher content in esterified phenolic acids and total anthocyanins. In conclusion, there was no relevant advantage in using stone- as opposed to roller-milling (and vice versa). Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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15 pages, 2302 KiB

Open AccessArticle

Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

by Elisa A. Beltrán-Medina, Guadalupe M. Guatemala-Morales, Eduardo Padilla-Camberos, Rosa I. Corona-González, Pedro M. Mondragón-Cortez and Enrique Arriola-Guevara

Foods 2020, 9(8), 1008; https://doi.org/10.3390/foods9081008 - 27 Jul 2020

Cited by 22 | Viewed by 4705

Abstract

The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very [...] Read more.

The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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15 pages, 3128 KiB

Open AccessArticle

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

by César Ozuna, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca and Isabel Hernando

Foods 2020, 9(7), 895; https://doi.org/10.3390/foods9070895 - 08 Jul 2020

Cited by 14 | Viewed by 5326

Abstract

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and [...] Read more.

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25–100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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18 pages, 752 KiB

Open AccessArticle

Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt

by Elena Arena, Serena Muccilli, Agata Mazzaglia, Virgilio Giannone, Selina Brighina, Paolo Rapisarda, Biagio Fallico, Maria Allegra and Alfio Spina

Foods 2020, 9(6), 752; https://doi.org/10.3390/foods9060752 - 05 Jun 2020

Cited by 13 | Viewed by 3545

Abstract

Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a [...] Read more.

Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell^®) on bread-quality parameters and shelf-life. Bread samples were prepared using different levels of traditional sea salt and Saltwell^®. The loaves were packaged in modified atmosphere conditions (MAPs) and monitored over 90 days of storage. No significant differences (p ≤ 0.05) were found in specific volumes and bread yield between the breads and over storage times, regardless of the type and quantity of salt used. Textural data, however, showed some significant differences (p ≤ 0.01) between the breads and storage times. 5-hydroxymethylfurfural (HMF) is considered, nowadays, as an emerging ubiquitous processing contaminant; bread with the lowest level of Saltwell^® had the lowest HMF content, and during storage, a decrease content was highlighted. Sensory data showed that the loaves had a similar rating (p ≤ 0.05) and differed only in salt content before storage. This study has found that durum wheat bread can make a nutritional claim of being “low in sodium” and “very low in sodium”. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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12 pages, 1085 KiB

Open AccessArticle

Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta

by Gabriele Rocchetti, Corrado Rizzi, Gabriella Pasini, Luigi Lucini, Gianluca Giuberti and Barbara Simonato

Foods 2020, 9(5), 628; https://doi.org/10.3390/foods9050628 - 14 May 2020

Cited by 19 | Viewed by 4045

Abstract

Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked [...] Read more.

Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter (p < 0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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13 pages, 595 KiB

Open AccessArticle

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

by Parisa Abbasi Parizad, Mauro Marengo, Francesco Bonomi, Alessio Scarafoni, Cristina Cecchini, Maria Ambrogina Pagani, Alessandra Marti and Stefania Iametti

Foods 2020, 9(2), 163; https://doi.org/10.3390/foods9020163 - 08 Feb 2020

Cited by 16 | Viewed by 2952

Abstract

A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented [...] Read more.

A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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18 pages, 1603 KiB

Open AccessArticle

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

by Rodrigo Subiria-Cueto, Alfonso Larqué-Saavedra, María L. Reyes-Vega, Laura A. de la Rosa, Laura E. Santana-Contreras, Marcela Gaytán-Martínez, Alma A. Vázquez-Flores, Joaquín Rodrigo-García, Alba Y. Corral-Avitia, José A. Núñez-Gastélum and Nina R. Martínez-Ruiz

Foods 2019, 8(12), 613; https://doi.org/10.3390/foods8120613 - 24 Nov 2019

Cited by 20 | Viewed by 5273

Abstract

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties [...] Read more.

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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15 pages, 718 KiB

Open AccessArticle

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

by Rosa Schettino, Erica Pontonio and Carlo Giuseppe Rizzello

Foods 2019, 8(12), 604; https://doi.org/10.3390/foods8120604 - 22 Nov 2019

Cited by 20 | Viewed by 4611

Abstract

A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide [...] Read more.

A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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14 pages, 512 KiB

Open AccessArticle

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

by Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio and Carmine Summo

Foods 2019, 8(10), 504; https://doi.org/10.3390/foods8100504 - 16 Oct 2019

Cited by 40 | Viewed by 7387

Abstract

Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for [...] Read more.

Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for new food applications. The aim of this work was to assess the effect of the addition of Apulian black chickpea wholemeal flour on the nutritional and qualitative properties of durum wheat-based bakery products; namely bread, “focaccia” (an Italian traditional bakery product similar to pizza), and pizza crust. Composite meals were prepared by mixing Apulian black chickpea wholemeal flour with re-milled semolina at 10:90, 20:80, 30:70, and 40:60. The rheological properties, evaluated by farinograph, alveograph, and rheofermentograph, showed a progressive worsening of the bread-making attitude when increasing amounts of chickpea flour were added. The end-products expanded less during baking, and were harder and darker than the corresponding conventional products, as assessed both instrumentally and by sensory analysis. However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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13 pages, 519 KiB

Open AccessArticle

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

by Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio and Pasquale Catzeddu

Foods 2019, 8(9), 422; https://doi.org/10.3390/foods8090422 - 18 Sep 2019

Cited by 18 | Viewed by 4946

Abstract

Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on [...] Read more.

Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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13 pages, 539 KiB

Open AccessArticle

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs

by Sirichat Chanadang and Edgar Chambers IV

Foods 2019, 8(7), 261; https://doi.org/10.3390/foods8070261 - 17 Jul 2019

Cited by 10 | Viewed by 4134

Abstract

Despite the wide use of traditional non-extruded fortified blended foods (FBFs), such as corn soy blend plus (CSB+), in supplementary feeding programs, there is limited evidence of its effectiveness on improving nutritional outcomes and little information on actual sensory properties. Fifteen novel extruded [...] Read more.

Despite the wide use of traditional non-extruded fortified blended foods (FBFs), such as corn soy blend plus (CSB+), in supplementary feeding programs, there is limited evidence of its effectiveness on improving nutritional outcomes and little information on actual sensory properties. Fifteen novel extruded FBFs were developed with variations in processing and ingredients in order to improve the quality of food aid products based on the Food Aid Quality Review (FAQR) recommendations. Descriptive sensory analysis was performed to determine the effects of the processing parameters and ingredients on the sensory properties of traditional and novel FBFs. The extrusion process affected the aroma and flavor of the tested products. Novel FBFs from the extrusion process had more pronounced toasted characteristics, probably because of the high temperature used during extrusion. The ingredient composition of the FBFs also had a significant impact on the sensory properties of the products. The addition of sugar to novel FBFs leads to a significant increase in sweetness, which could improve acceptance. The level of lipids in binary blends appeared to be mainly responsible for the bitterness of the product. In addition, legumes, which were a primary ingredient, contributed to the beany characteristics of the products. The higher amounts of legume used in the formulations led to beany characteristics that could be perceived from the products and could be a negative trait depending on consumers’ prior use of legume-based products. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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14 pages, 2226 KiB

Open AccessArticle

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

by Jazmin L. Tobias-Espinoza, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María A. Núñez-González, Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Juan G. Báez-González and Juan A. Ortega-Gutiérrez

Foods 2019, 8(6), 183; https://doi.org/10.3390/foods8060183 - 30 May 2019

Cited by 12 | Viewed by 4370

Abstract

The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7–33.1%), flaxseed (6.6–9.3%), maize grits (55.6–67.3%) and minor ingredients (4.7%) were extruded in a twin-screw extruder. Insoluble and [...] Read more.

The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7–33.1%), flaxseed (6.6–9.3%), maize grits (55.6–67.3%) and minor ingredients (4.7%) were extruded in a twin-screw extruder. Insoluble and soluble fiber contents in extrudates increased as the proportions of amaranth and flaxseed increased. However, the highest flaxseed proportion had the highest soluble fiber content (1.9%). Extruded products with the highest proportion of flaxseed and amaranth resulted in the highest dietary fiber content and hardness values (5.2 N), which was correlated with the microstructural analysis where the crystallinity increased, resulting in larger, and more compact laminar structure. The extruded products with the highest maize grits proportion had the highest viscosity, expansion, and water absorption indexes, and the lowest water solubility index values. The mixtures with amaranth (18.7–22.9%), flaxseed (8.6–9.3%), and maize grits (63.8–67.3%) resulted in extruded products with acceptable physicochemical and functional properties. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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Review

Jump to: Editorial, Research

28 pages, 1317 KiB

Open AccessReview

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

by Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Teodora Emilia Coldea, Andrei Borșa and Antonella Pasqualone

Foods 2020, 9(8), 1031; https://doi.org/10.3390/foods9081031 - 01 Aug 2020

Cited by 56 | Viewed by 10169

Abstract

Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits [...] Read more.

Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process. Full article

(This article belongs to the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages)

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