Research

11 pages, 2419 KiB

Open AccessArticle

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations

by Elena Galassi, Laura Gazza, Francesca Nocente, Phabiola Kouagang Tchakoutio, Chiara Natale and Federica Taddei

Plants 2023, 12(15), 2867; https://doi.org/10.3390/plants12152867 - 04 Aug 2023

Cited by 2 | Viewed by 941

Abstract

Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African [...] Read more.

Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, cassava, and durum wheat were used to produce wholegrain spaghetti to valorize their nutritional and sensorial aspects and to combine Italian and foreign tastes. Different pasta formulations (cassava, semolina, cassava:semolina, cassava:sorghum, cassava:durum wheat whole meal, sorghum:semolina) were developed and compared for their content of proteins, total starch, resistant starch, amylose, fiber, total antioxidant capacity, ash, cooking quality and sensorial characteristics. The enrichment of cassava flour with durum wheat and sorghum wholegrain enhanced the total antioxidant capacity, protein, and fiber content with respect to 100% cassava pasta. The presence of cassava or sorghum resulted in a high diameter variability of pasta samples, lower water absorption, and shorter optimal cooking time with respect to semolina pasta. Sensory evaluation of cooked pasta revealed better scores in blends containing semolina. Although the obtained pasta samples were interesting for their nutritional aspects, further adjustments are required in the pasta-making process to improve pasta quality. Full article

(This article belongs to the Special Issue Cereals: Aspects of Quality, Health, Technology, and Innovation)

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16 pages, 2734 KiB

Open AccessArticle

Flowered Grain Quality and Phytochemical Content of Non-Conventional Maize Hybrids from the Mexican Subtropics across Three Growing Cycles

by Leticia García-Cruz, María Gricelda Vázquez-Carrillo and Ricardo Ernesto Preciado-Ortiz

Plants 2023, 12(14), 2691; https://doi.org/10.3390/plants12142691 - 19 Jul 2023

Viewed by 748

Abstract

Development of non-conventional hybrids responds to the demand for the Elotes Occidentales land-race for production of pozole. The effect of growing cycle (2019, 2020, and 2021) on physical characteristics, flowered grain quality, and phytochemical content of two non-conventional hybrids of pozolero maize, as [...] Read more.

Development of non-conventional hybrids responds to the demand for the Elotes Occidentales land-race for production of pozole. The effect of growing cycle (2019, 2020, and 2021) on physical characteristics, flowered grain quality, and phytochemical content of two non-conventional hybrids of pozolero maize, as well as the effect of the presence or absence of pedicel, type of pollination (open and controlled, 2019), and parents (female and male, 2020) on flowered grain quality and content of phytochemical compounds, were evaluated. Size, hardness, color, total phenols, and anthocyanins in unprocessed grain were determined. Yield, volume, and puncture force were measured in flowered grain. Results were analyzed with a factorial arrangement in a completely randomized design. There were significant differences (p ≤ 0.05) in most of the variables studied by effect of crop cycle and hybrid. Non-conventional hybrids had large grains (40 g 100 grains⁻¹), soft endosperm (flotation index > 60), pink-purple color, and phenol and anthocyanin contents similar to those reported for the Elotes Occidentales land-race. The presence or absence of the pedicel did not affect flowered grain quality. Controlled pollination favored anthocyanin synthesis. The female parent determined the anthocyanin content of non-conventional hybrids. Thermal processing reduced anthocyanins by 60%; however, they leached into the flowering broth, so that the pozole made from non-conventional hybrids can have improved nutraceutical value, relative to that of pozole made with Cacahuacintle land-race. Full article

(This article belongs to the Special Issue Cereals: Aspects of Quality, Health, Technology, and Innovation)

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17 pages, 6604 KiB

Open AccessArticle

Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (Triticum turgidum spp. Durum L.)

by Jameel M. Al-Khayri, Rana M. Alshegaihi, ELsayed I. Mahgoub, Elsayed Mansour, Osama O. Atallah, Muhammad N. Sattar, Muneera Q. Al-Mssallem, Fatima M. Alessa, Mohammed I. Aldaej and Abdallah A. Hassanin

Plants 2023, 12(6), 1416; https://doi.org/10.3390/plants12061416 - 22 Mar 2023

Cited by 4 | Viewed by 1671

Abstract

The gluten strength and the composition of high- and low-molecular-weight glutenin subunits (HMWGSs and LMWGSs) of fifty-one durum wheat genotypes were evaluated using sodium dodecyl sulfate (SDS) sedimentation testing and SDS polyacrylamide gel electrophoresis (SDS-PAGE). This study examined the allelic variability and the [...] Read more.

The gluten strength and the composition of high- and low-molecular-weight glutenin subunits (HMWGSs and LMWGSs) of fifty-one durum wheat genotypes were evaluated using sodium dodecyl sulfate (SDS) sedimentation testing and SDS polyacrylamide gel electrophoresis (SDS-PAGE). This study examined the allelic variability and the composition of HMWGSs and LMWGSs in T. durum wheat genotypes. SDS-PAGE was proven to be a successful method for identifying HMWGS and LMWGS alleles and their importance in determining the dough quality. The evaluated durum wheat genotypes with HMWGS alleles 7+8, 7+9, 13+16, and 17+18 were highly correlated with improved dough strength. The genotypes containing the LMW-2 allele displayed stronger gluten than those with the LMW-1 allele. The comparative in silico analysis indicated that Glu-A1, Glu-B1, and Glu-B3 possessed a typical primary structure. The study also revealed that the lower content of glutamine, proline, glycine, and tyrosineand the higher content of serine and valine in the Glu-A1 and Glu-B1 glutenin subunits, and the higher cysteine residues in Glu-B1 and lower arginine, isoleucine, and leucine in the Glu-B3 glutenin, are associated with the suitability of durum wheat for pasta making and the suitability of bread wheat with good bread-making quality. The phylogeny analysis reported that both Glu-B1 and Glu-B3 had a closer evolutionary relationship in bread and durum wheat, while the Glu-A1 was highly distinct. The results of the current research may help breeders to manage the quality of durum wheat genotypes by exploiting the allelic variation in glutenin. Computational analysis showed the presence of higher proportions of glutamine, glycine, proline, serine, and tyrosine than the other residues in both HMWGSs and LMWGSs. Thus, durum wheat genotype selection according to the presence of a few protein components effectively distinguishes the strongest from the weakest types of gluten. Full article

(This article belongs to the Special Issue Cereals: Aspects of Quality, Health, Technology, and Innovation)

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9 pages, 1888 KiB

Open AccessArticle

Luxury Zinc Supply Prevents the Depression of Grain Nitrogen Concentrations in Rice (Oryza sativa L.) Typically Induced by Elevated CO₂

by Niluka Nakandalage, Paul James Milham, Paul Holford and Saman Seneweera

Plants 2023, 12(4), 839; https://doi.org/10.3390/plants12040839 - 13 Feb 2023

Viewed by 1465

Abstract

Rice (Oryza sativa L.) has inherently low concentrations of nitrogen (N) and zinc (Zn), and those concentrations are falling as the atmospheric concentration of carbon dioxide ([CO₂]) increases, threatening the quality of human diets. We investigated the effect of two [...] Read more.

Rice (Oryza sativa L.) has inherently low concentrations of nitrogen (N) and zinc (Zn), and those concentrations are falling as the atmospheric concentration of carbon dioxide ([CO₂]) increases, threatening the quality of human diets. We investigated the effect of two levels of Zn supply (marginal and luxury), on Zn and N concentrations in whole grain of two indica rice cvv. Differing in Zn-efficiency (IR26 (inefficient) and IR36 (efficient)), grown in sand culture at ambient (400 µL CO₂ L⁻¹ (a[CO₂])) and elevated (700 µL CO₂ L⁻¹ (e[CO₂])) CO₂ concentrations. For both cvv., luxury Zn-supply increased vegetative growth, and the foliar and grain Zn concentrations; the increases in grain yield were greater at e[CO₂]. The e[CO₂] decreased grain Zn concentrations ([Zn]), as is consistently observed in other studies. However, unique to our study, luxury Zn-supply maintained grain N concentrations at e[CO₂]. Our data also show that enhanced Zn uptake is the basis of the greater Zn-efficiency of IR36. Lastly, luxury Zn-supply and e[CO₂] appreciably decreased the time to panicle emergence and, consequently, to maturity in both cvv. Since Zn-supply can be manipulated by both soil and foliar applications, these findings are potentially important for the quality and quantity of the global rice supply. That is, further investigation of our findings is justified. Key message: Luxury zinc supply maintains grain N concentration at 700 µL CO₂ L⁻¹. Full article

(This article belongs to the Special Issue Cereals: Aspects of Quality, Health, Technology, and Innovation)

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19 pages, 1378 KiB

Open AccessArticle

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

by Ionica Coţovanu, Costel Mironeasa and Silvia Mironeasa

Plants 2023, 12(4), 698; https://doi.org/10.3390/plants12040698 - 04 Feb 2023

Cited by 6 | Viewed by 1880

Abstract

One of the food industry’s challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour [...] Read more.

One of the food industry’s challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat–quinoa composite samples with large and medium particle sizes; meanwhile, for the samples with small particle sizes an opposite trend was recorded, with the exception of dough extensibility. Dough fermentation parameters and bread volume rose for all optimal formulations, while firmness decreased compared to wheat bread. All optimal bread samples presented an improved nutritional profile depending on the particle size. The protein content was up to 19% higher, ash up to 13.8%, and lipids up to fifteen times higher. A noticeable enrichment in minerals (mainly K, Mg, Na, Zn, up to 2.3 times) and essential amino acids (with 13.53%) was also obtained for all optimal breads. From an acceptability point of view, the highest score (8.70) was recorded for the optimal bread with a QF of medium particle size. These findings offer processors new information which will be useful for diversifying bakery products with an enhanced nutritional profile. Full article

(This article belongs to the Special Issue Cereals: Aspects of Quality, Health, Technology, and Innovation)

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14 pages, 1823 KiB

Open AccessArticle

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

by Rubina Rumler, Denisse Bender and Regine Schoenlechner

Plants 2023, 12(3), 492; https://doi.org/10.3390/plants12030492 - 21 Jan 2023

Cited by 3 | Viewed by 1878

Abstract

Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect [...] Read more.

Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph^®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5–15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition. Full article

(This article belongs to the Special Issue Cereals: Aspects of Quality, Health, Technology, and Innovation)

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14 pages, 2567 KiB

Open AccessArticle

Phenolic Profile and In Vitro Antioxidant Activity of Different Corn and Rice Varieties

by Corinne Bani, Chiara Di Lorenzo, Patrizia Restani, Francesca Mercogliano and Francesca Colombo

Plants 2023, 12(3), 448; https://doi.org/10.3390/plants12030448 - 18 Jan 2023

Cited by 3 | Viewed by 1818

Abstract

Celiac disease (CD) is an autoimmune disease. To date, the only universally recognized treatment for CD is the gluten-free diet (GFD). Despite the GFD, a state of inflammation and oxidative stress could remain at the intestinal level of celiac patients. Several components of [...] Read more.

Celiac disease (CD) is an autoimmune disease. To date, the only universally recognized treatment for CD is the gluten-free diet (GFD). Despite the GFD, a state of inflammation and oxidative stress could remain at the intestinal level of celiac patients. Several components of the diet, such as phenolic compounds with known antioxidant properties, could play a protective role in the inflammatory state of patients with CD. The objective of this study was the characterization of the phenolic profile and the antioxidant capacity of pigmented cereals (rice and corn) from the Italian market and farms. Different in vitro methods were applied: Folin–Ciocalteu assay, pH differential method, DPPH assay, TEAC assay, and High-Performance Thin Layer Chromatography technique. According to the results, pigmented varieties are possible valuable sources of phenolic compounds and anthocyanins with high antioxidant activity. They could be used as alternative ingredients for the formulation of gluten-free products. Full article

(This article belongs to the Special Issue Cereals: Aspects of Quality, Health, Technology, and Innovation)

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20 pages, 3476 KiB

Open AccessArticle

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality

by Denisa Atudorei, Olivia Atudorei and Georgiana Gabriela Codină

Plants 2022, 11(9), 1225; https://doi.org/10.3390/plants11091225 - 30 Apr 2022

Cited by 10 | Viewed by 2662

Abstract

The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to [...] Read more.

The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G′ and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe. Full article

(This article belongs to the Special Issue Cereals: Aspects of Quality, Health, Technology, and Innovation)

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