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Chemistry, Quality, and Processing Technology of Different Cereals, Pseudocereals, Legumes and Oilseeds Grain Types

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 June 2025 | Viewed by 977

Special Issue Editors

Prof. Dr. Georgiana Gabriela Codină

E-Mail Website1 Website2
Guest Editor
Faculty of Food Engineering, Ștefan cel Mare University, 720229 Suceava, Romania
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Adriana Dabija

E-Mail Website
Guest Editor
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Interests: food science and technology; food microbiology and safety; food biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Different types of grain in the form of cereals, pseudocereals, legumes and oilseeds represent the global population’s main source of food.

Through different processes, they are transformed into safe and edible food products with desirable physico-chemical properties, nutritional qualities, and sensory characteristics. There is a direct relationship between the quality of food products and the quality of the raw materials used (physico-chemical, nutritional, sensory, and microbiological characteristics), the technological processes used, and the technological parameters chosen to achieve them. Their versatility and ability to improve food quality requires a more complex evaluation of them from a technological and nutritional point of view. Therefore, more and more studies are needed to analyze grain quality and their potential use in the development of food products. This Special Issue focuses on original research and review papers that discuss the various applications of different grain types in order to obtain food products. Different aspects such as grain composition; microstructure; and functional, nutritional, rheological, textural, and sensory characteristics and their use in order to obtain food products will be discussed in this Special Issue.

Prof. Dr. Georgiana Gabriela Codină
Prof. Dr. Adriana Dabija
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. Applied Sciences 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 2400 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

  • cereals
  • pseudocereals
  • oilseeds
  • legumes
  • variety
  • type
  • microstructure analysis
  • rheological properties
  • textural properties
  • technological process
  • nutritional value
  • new product development
  • consumer acceptance

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Published Papers (2 papers)

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Research

8 pages, 1030 KiB  
Communication
Can Kernel Uniformity Indices Be Used as Criteria for Variability Assessment of Wheat Breeding Lines?
by Ioanna M. Protasova, Tatiana S. Aniskina, Alexander A. Gulevich, Olga A. Shchuklina and Ekaterina N. Baranova
Appl. Sci. 2024, 14(24), 11885; https://doi.org/10.3390/app142411885 - 19 Dec 2024
Abstract
Wheat is one of the main food crops, the value of which lies in the high content of protein and carbohydrates in the kernel. To improve the quality of kernel processing, it is desirable that all kernels are uniform in shape and quantitative [...] Read more.
Wheat is one of the main food crops, the value of which lies in the high content of protein and carbohydrates in the kernel. To improve the quality of kernel processing, it is desirable that all kernels are uniform in shape and quantitative parameters. However, the kernel technological properties are affected by agricultural technology, environmental conditions and genetic characteristics, for example, even within one ear; kernels vary in size and the degree of ripening. Therefore, the aim of this work is to test the relationship between the coefficients (indices) of kernel shape variability in winter wheat lines that were pre-selected in long-term competitive variety trials and to select the best variety accession for further targeted selection to improve the uniformity of kernels. This work examined seven lines and a control variety of winter wheat grown during 2022–2023. Sampling in the field experiment was carried out randomly. The variability of quantitative traits was assessed by the analysis of variance method. It is noted that symmetrical kernels are mainly characteristic of 188h, the intermediate position is occupied by Moskovskaya 56, 150h, 152h, 171h, 184h, 187h and variety sample 151h has clearly expressed asymmetry. Index 5 of the kernel cut has a strong correlation with gluten content (r = 0.74, p = 0.05), index 4 with kernel test weight (r = 0.84, p = 0.01), index 3 with a tillering coefficient (r = 0.83, p = 0.05) and index 1 with plant height (r = 0.81, p = 0.05). An inverse relationship was found for index 2 with kernel vitreousness (r = −0.74, p = 0.05). The kernel test weight has an inverse relationship with the grain area (r = −0.71, p = 0.05). Predictive regression equations on the relationship of plant height, tillering ratio, gluten content and indices are given. While limited by its one-year duration, this study reveals intriguing correlations between grain shape parameters and economically valuable traits in wheat, offering valuable insights for high-throughput phenotyping applications in rapidly advancing agricultural technologies. This article will be useful for breeding for kernel uniformity and, consequently, for increasing the kernels in the ear and the weight of 1000 seeds. Full article
(This article belongs to the Special Issue Chemistry, Quality, and Processing Technology of Different Cereals, Pseudocereals, Legumes and Oilseeds Grain Types)
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24 pages, 9528 KiB  
Article
Study on Optimization of Rice-Drying Process Parameters and Directional Regulation of Nutrient Quality
by Jinquan Li, Kezhen Chang, Jun Yin, Yi Jin, Xiaokang Yi, Zhongjie Zhang, Yichuan He, Qiaonan Yang, Zhihui Tang, Xiaoyu Liu and Wenfu Wu
Appl. Sci. 2024, 14(23), 10825; https://doi.org/10.3390/app142310825 - 22 Nov 2024
Viewed by 444
Abstract
The physicochemical components of rice such as starch, protein, fat and water have significant influence on its nutritional value, and the drying process can easily cause changes in these components. In this paper, the effect of technical parameters on the nutritional quality of [...] Read more.
The physicochemical components of rice such as starch, protein, fat and water have significant influence on its nutritional value, and the drying process can easily cause changes in these components. In this paper, the effect of technical parameters on the nutritional quality of rice during hot-air drying was studied, and a control method of the rice-drying process based on effective accumulated temperature was proposed to ensure the drying quality and improve the drying efficiency. Through thin-layer drying experiments, hot-air temperature (T), humidity (RH), initial moisture content (MC), wind speed (V) and tempering ratio (TR) were selected as control factors, and the central composite design was adopted to optimize the experimental scheme. The relationship between each factor and nutrient quality was revealed through response surface analysis, and the regression model and process optimization parameters were established. The results show that the optimization parameters are as follows: hot-air temperature, 48.87 °C; humidity, 30.12%; initial moisture content, 21.31%; wind speed, 0.62 m/s; tempering ratio, 2.87; the optimized total drying time is 4.23 h; the effective accumulated temperature is 214.44 °C·h. The contents of protein, fat, amylose and amylopectin were 8.47 g/100 g, 1.97 g/100 g, 15.33 g/100 g and 60.50 g/100 g, respectively. The relative error of the verification test was 4.17%. The optimized process can effectively maintain the nutritional quality of rice and improve drying efficiency. This paper provides a new way to deeply explore the mechanism of rice quality change, and the established process reference chart provides a scientific basis for actual drying operations and the development of an intelligent control system. Full article
(This article belongs to the Special Issue Chemistry, Quality, and Processing Technology of Different Cereals, Pseudocereals, Legumes and Oilseeds Grain Types)
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