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Wholegrain Processing for Nutritional and Technological Quality
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Wholegrain Processing for Nutritional and Technological Quality

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

Deadline for manuscript submissions: closed (30 July 2021) | Viewed by 16041

Special Issue Editor

Dr. Marina Carcea

E-Mail Website
Guest Editor
Research Centre on Food and Nutrition (CREA-AN), Council for Agricultural Research and Economics (CREA), via Ardeatina, 546, 00178 Rome, Italy
Interests: grains science and technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The consumption of whole grains and wholegrain products is increasing worldwide thanks to their acknowledged role in the promotion of good human health. In fact, there is growing scientific evidence that a diet rich in whole grains coming from cereals, pseudocereals, legumes, etc. reduces a number of health risks including cardiovascular diseases, colorectal cancer, type 2 diabetes, overweight, and obesity. Several governments and health promotion organizations recommend greater consumption of wholegrain food.

The success of wholegrain products depends on knowledge of their nutritional quality and on acceptance by consumers. Both these aspects are greatly influenced by processing conditions, which influence product composition, safety, nutrients bioavailability, as well as texture and  organoleptic properties.

With this Special Issue we aim to attract excellent scientific papers from recognized researchers and experts worldwide which might help colleagues in academia as well as food industry operators and consumers to understand the quality of wholegrain products and provide information on how to improve their nutritional profile and organoleptic characteristics by means of traditional and innovative processing conditions (i.e., decortication, sprouting, milling, product development), covering a wide range of raw materials and products such as flours, bread and bakery products, breakfast cereals, biscuits, pasta and noodles, etc. There is also presently a great need for data on wholegrain foods in order to set quality standards and help draft food legislation on wholegrain products, which are somewhat new in the food industry.

Dr. Marina Carcea
Guest Editor

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

  • Wholegrains
  • Wholegrain food
  • Nutritional quality
  • Technological quality
  • Composition
  • Organoleptic quality
  • Consumer acceptance
  • Traditional processing
  • Innovative processing

Published Papers (4 papers)

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Research

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14 pages, 875 KiB  
Article
Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet
by Giorgia Vici, Diego Romano Perinelli, Dalia Camilletti, Flora Carotenuto, Luca Belli and Valeria Polzonetti
Foods 2021, 10(6), 1375; https://doi.org/10.3390/foods10061375 - 14 Jun 2021
Cited by 10 | Viewed by 3101
Abstract
Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest [...] Read more.
Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets. Full article
(This article belongs to the Special Issue Wholegrain Processing for Nutritional and Technological Quality)
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22 pages, 1132 KiB  
Article
Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread
by Karla Carmen Miranda-Ramos and Claudia Monika Haros
Foods 2020, 9(12), 1859; https://doi.org/10.3390/foods9121859 - 12 Dec 2020
Cited by 21 | Viewed by 3306
Abstract
With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors [...] Read more.
With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05). Full article
(This article belongs to the Special Issue Wholegrain Processing for Nutritional and Technological Quality)
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Review

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29 pages, 2078 KiB  
Review
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
by Ndegwa H. Maina, Anne Rieder, Yamina De Bondt, Noora Mäkelä-Salmi, Stefan Sahlstrøm, Outi Mattila, Lisa M. Lamothe, Laura Nyström, Christophe M. Courtin, Kati Katina and Kaisa Poutanen
Foods 2021, 10(11), 2566; https://doi.org/10.3390/foods10112566 - 25 Oct 2021
Cited by 12 | Viewed by 3799
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of [...] Read more.
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences. Full article
(This article belongs to the Special Issue Wholegrain Processing for Nutritional and Technological Quality)
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14 pages, 291 KiB  
Review
Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
by Muhammad Arif Najmi Khairuddin and Ola Lasekan
Foods 2021, 10(11), 2523; https://doi.org/10.3390/foods10112523 - 21 Oct 2021
Cited by 18 | Viewed by 4786
Abstract
In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most well-known, celiac disease. Nowadays, the consumption of [...] Read more.
In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most well-known, celiac disease. Nowadays, the consumption of gluten-free products is not only restricted to targeted groups, but it has become a food trend for normal consumers, especially in countries such as the UK, the US, and some European countries, who believe that consuming a gluten-free product is a healthier choice compared to normal gluten-containing products. However, some research studies have disapproved of this claim because the currently available gluten-free products in the market are generally known to be lower in proteins, vitamins, and minerals and to contain higher lipids, sugar, and salt compared to their gluten-containing counterparts. The use of other gluten-free cereals such as sorghum, millet, and teff as well as pseudo cereals such as buckwheat and quinoa has gained significant interest in research in terms of their various potential health benefits. Hence, this review highlights the potential health benefits of some gluten-free cereals and pseudo cereals apart from corn and rice in the last decade. The potential health benefits of gluten-free products such as bread, pasta, crackers, and cookies and the health benefits of some other non-alcoholic beverages made from gluten-free cereals and pseudo cereals are reported. Full article
(This article belongs to the Special Issue Wholegrain Processing for Nutritional and Technological Quality)
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