Editorial

142 KiB

Open AccessEditorial

Coarse Food Grains Are Important Actors of Healthy and Sustainable Diets

by Anthony Fardet

Foods 2016, 5(2), 25; https://doi.org/10.3390/foods5020025 - 30 Mar 2016

Cited by 1 | Viewed by 4139

Food health potential is not only due to the sum of its nutrients, but also to its food structure [1]. [...]
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(This article belongs to the Special Issue Coarse Food Grain)

Research

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1412 KiB

Open AccessArticle

Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

by Emilia Nordlund, Kati Katina, Hannu Mykkänen and Kaisa Poutanen

Foods 2016, 5(2), 24; https://doi.org/10.3390/foods5020024 - 25 Mar 2016

Cited by 29 | Viewed by 6094

Abstract

Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour [...] Read more.

Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm. Microstructure of the digesta particles of rye sourdough bread revealed more aggregated and less degraded starch granules when compared to refined wheat bread. The postprandial insulin responses, but not those of glucose, to the 100% rye breads made with sourdough method were lower than the responses to the refined wheat bread. Addition of gluten or bran in rye sourdough bread increased insulin response. PCA (Principal Component Analysis) analysis confirmed that the insulin response had a negative correlation with the number of larger particles after in vitro digestion as well as amount of soluble fiber and sourdough process. Since the high relative proportion of large sized particles after chewing and in vitro gastric digestion was associated with low postprandial insulin responses, the analysis of structural disintegration in vitro is proposed as a complementary tool in predicting postprandial physiology. Full article

(This article belongs to the Special Issue Coarse Food Grain)

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975 KiB

Open AccessArticle

Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition

by Alison N. Beloshapka, Preston R. Buff, George C. Fahey and Kelly S. Swanson

Foods 2016, 5(2), 23; https://doi.org/10.3390/foods5020023 - 25 Mar 2016

Cited by 55 | Viewed by 12524

Abstract

Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, [...] Read more.

Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, pearled barley flakes, and steamed rolled barley); oats (groats, ground oatmeal, ground steamed groats, instant oats, oat bran, oat fiber, oat flour, quick oats, regular rolled oats, steamed rolled oat groats, and steel cut groats); rice (brown rice, polished rice, defatted rice bran, and rice flour); and miscellaneous carbohydrate sources (canary grass seed, hulled millet, whole millet, quinoa, organic spelt hull pellets, potato flake, sorghum, whole wheat, and whole yellow corn) were analyzed. Crude protein, amino acid, fat, dietary fiber, resistant starch, and mineral concentrations were highly variable among the respective fractions (i.e., barley flake vs. malted barley vs. steamed rolled barley) as well as among the various grains (i.e., barley flake vs. brown rice vs. canary grass seed). These ingredients not only provide a readily available energy source, but also a source of dietary fiber, resistant starch, essential amino acids, and macrominerals for pet diets. Full article

(This article belongs to the Special Issue Coarse Food Grain)

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2417 KiB

Open AccessFeature PaperArticle

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

by Virginia Giannou and Constantina Tzia

Foods 2016, 5(1), 6; https://doi.org/10.3390/foods5010006 - 06 Jan 2016

Cited by 21 | Viewed by 7276

Abstract

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat [...] Read more.

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC), while their low molecular sugar content (fructose, glucose, sucrose) was measured using High Pressure Liquid Chromatography (HPLC), as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour) and those with 4% and 5% gluten (for whole-wheat flour). Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage. Full article

(This article belongs to the Special Issue Coarse Food Grain)

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2412 KiB

Open AccessFeature PaperArticle

Triticale Bran Alkylresorcinols Enhance Resistance to Oxidative Stress in Mice Fed a High-Fat Diet

by Rania Agil, Zachary R. Patterson, Harry Mackay, Alfonso Abizaid and Farah Hosseinian

Foods 2016, 5(1), 5; https://doi.org/10.3390/foods5010005 - 05 Jan 2016

Cited by 14 | Viewed by 6451

Abstract

Triticale (× Triticosecale Whitm.) is a cereal grain with high levels of alkyresorcinols (AR) concentrated in the bran. These phenolic lipids have been shown to reduce or inhibit triglyceride accumulation and protect against oxidation; however, their biological effects have yet to be evaluated [...] Read more.

Triticale (× Triticosecale Whitm.) is a cereal grain with high levels of alkyresorcinols (AR) concentrated in the bran. These phenolic lipids have been shown to reduce or inhibit triglyceride accumulation and protect against oxidation; however, their biological effects have yet to be evaluated in vivo. The purpose of this study was to determine the effects of ARs extracted from triticale bran (TB) added to a high–fat diet on the development of obesity and oxidative stress. CF-1 mice were fed a standard low-fat (LF) diet, a 60% high-fat diet (HF) and HF diets containing either 0.5% AR extract (HF-AR), 10% TB (HF-TB), or 0.5% vitamin E (HF-VE). Energy intake, weight gain, glucose tolerance, fasting blood glucose (FBG) levels, and body composition were determined. Oxygen radical absorbance capacity (ORAC), superoxide dismutase (SOD) activity, and glutathione (GSH) assays were performed on mice liver and heart tissues. The findings suggest that ARs may serve as a preventative measure against risks of oxidative damage associated with high-fat diets and obesity through their application as functional foods and neutraceuticals. Future studies aim to identify the in vivo mechanisms of action of ARs and the individual homologs involved in their favorable biological effects. Full article

(This article belongs to the Special Issue Coarse Food Grain)

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464 KiB

Open AccessFeature PaperCommunication

Profiling of Nutritional and Health-Related Compounds in Oat Varieties

by Hetty C. Van den Broeck, Diana M. Londono, Ruud Timmer, Marinus J. M. Smulders, Ludovicus J. W. J. Gilissen and Ingrid M. Van der Meer

Foods 2016, 5(1), 2; https://doi.org/10.3390/foods5010002 - 25 Dec 2015

Cited by 34 | Viewed by 12549

Abstract

The use of oats in the human diet has decreased over the past 70 years. This is an unfortunate development from the perspective of human health because oats have a high nutritional value and contain many compounds, including β-glucan, polyphenols, vitamins, and unsaturated [...] Read more.

The use of oats in the human diet has decreased over the past 70 years. This is an unfortunate development from the perspective of human health because oats have a high nutritional value and contain many compounds, including β-glucan, polyphenols, vitamins, and unsaturated fatty acids that are able to maintain or may even improve consumer’s health. In addition, oats fit into a gluten-free diet of celiac disease patients because they lack the T-cell stimulating epitopes from wheat, rye, and barley. We focused on the presence of health-related compounds in oats and how their levels vary among varieties in response to the type of soil. Ten oat varieties were grown in the Netherlands in sandy and clay soil and were analyzed for the presence and concentration of healthy compounds (β-glucan, fatty acids, vitamin E, and antioxidant activity), avenin composition, total protein and starch content, and agronomical characteristics. Principal component analysis showed that genetic background influenced the levels of all analyzed components. Protein, starch, β-glucan, and antioxidants were also affected by the type of soil. The obtained results showed that this kind of analysis can be used to profile oat varieties in general and enables the selection of specific varieties with specific compound characteristics. Full article

(This article belongs to the Special Issue Coarse Food Grain)

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506 KiB

Open AccessCommunication

Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats

by Alessandra Durazzo, Gaetana Casale, Valentina Melini, Giuseppe Maiani and Rita Acquistucci

Foods 2015, 4(3), 391-399; https://doi.org/10.3390/foods4030391 - 07 Sep 2015

Cited by 13 | Viewed by 5304

Abstract

Whole grain cereals contain a wide range of phytochemicals and it is often difficult to ascribe protective effects on metabolic health to any one particular constituent. The interactions among bioactive components, which contribute highly to the total antioxidant capacity of cereals, represent the [...] Read more.

Whole grain cereals contain a wide range of phytochemicals and it is often difficult to ascribe protective effects on metabolic health to any one particular constituent. The interactions among bioactive components, which contribute highly to the total antioxidant capacity of cereals, represent the first step in the evaluation of food potential health benefits. This research focused on the determination of antioxidant properties in grains and whole flours of some traditional Italian wheats. Results showed that hydrolysable polyphenols in grains are 85% of total polyphenols and contribute 95% of the total antioxidant properties, which indicates that hydrolysable polyphenols represent an important fraction of polyphenols in cereals. The distinction between extractable and non-extractable antioxidants was shown to be of paramount importance for an adequate determination of antioxidant capacity in cereals and represents a key element in the definition of potential nutritional value of the food matrix under consideration. Full article

(This article belongs to the Special Issue Coarse Food Grain)

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Other

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199 KiB

Open AccessBrief Report

The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

by Swapnil S. Patil, Margaret A. Brennan, Susan L. Mason and Charles S. Brennan

Foods 2016, 5(2), 26; https://doi.org/10.3390/foods5020026 - 06 Apr 2016

Cited by 67 | Viewed by 8976

Abstract

Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat [...] Read more.

Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content. Full article

(This article belongs to the Special Issue Coarse Food Grain)

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