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Advanced Research on Quality and Nutrition of Cereal-Based Foods and...
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Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages

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

Deadline for manuscript submissions: 10 July 2024 | Viewed by 12321

Special Issue Editors

Dr. Jian Cai

E-Mail Website
Guest Editor
College of Agriculture, Nanjing Agricultural University, Nanjing, China
Interests: wheat cultivation; wheat quality; wheat processing; product development
Dr. Pei Wang

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Interests: cereal food processing; multiple component interactions; functional cereal food development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereals are the predominant ingredient in the manufacturing staple foods. The exploitation of cereals-based food of high quality and nutrition are pivotal for the national health. The majority of refined cereal products have low nutritional value since they are constitued of high levels of carbohydrates and fat. The balance between the quality and nutrition of cereal-based food should be comprehensively considered by incoporating the functional cereal ingredent as well as introducing the innovative processing techqinue. Moreover, understanding the interactions of multiple cereal components at the molecular level during processing and digestion significantly advances the developing principle of cereal-based foods and allows for regulating the quality and nutrition of cereal-based foods.

Thus, the aim of the current Special Issue is to collect recent advances on the quality and nutrition of cereal-based foods. Original manuscripts, including full-length articles, short communications, and mini-reviews, are all welcome. All manuscripts will be peer-reviewed before their acceptance for publication.

Dr. Jian Cai
Dr. Pei Wang
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. 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

  • cereal-based food
  • quality and nutrition control
  • functional cereal ingredient
  • innovative processing technology
  • cereal components

Published Papers (7 papers)

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Research

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14 pages, 7864 KiB  
Article
Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread
by Xinyuan Xie, Xiaolong Zhao, Fanjian Meng, Yupeng Ren, Jianhui An and Lingli Deng
Foods 2023, 12(19), 3641; https://doi.org/10.3390/foods12193641 - 1 Oct 2023
Viewed by 1307
Abstract
Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities. We evaluated the effects of adding three commercially available PGAs (0.3% w/w, [...] Read more.
Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities. We evaluated the effects of adding three commercially available PGAs (0.3% w/w, as food additive) on the properties of 10% concentration of mealworm-flour-formulated bread and steamed bread. The results showed that, compared with the control (2.17 mL/g), three PGA brands (Q, M, and Y) significantly increased the specific volume of the bread to 3.34, 3.40, and 3.36 mL/g, respectively. Only PGA from brand Q significantly improved the specific volumes of bread and steamed bread. The color of the bread was affected by the Maillard reaction. The addition of PGAs also augmented the moisture content of the fresh bread crumbs and steamed bread crumbs. All three PGAs improved the textural properties of bread and steamed bread. During storage, PGA addition delayed the staling of bread and steamed bread. In summary, our study showed that the addition of 0.3% PGA from three different producers improved bread properties, with PGA from brand Q having the most substantial effect. PGA had a more substantial effect on bread than steamed bread. Our results provide a theoretical basis to guide the development of insect-formulated flour-based products. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages)
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9 pages, 934 KiB  
Communication
Fresh/High-Zinc Maize: A Promising Solution for Alleviating Zinc Deficiency through Significant Micronutrient Accumulation
by Aldo Rosales, Aide Molina-Macedo, Mayolo Leyva, Félix San Vicente and Natalia Palacios-Rojas
Foods 2023, 12(14), 2757; https://doi.org/10.3390/foods12142757 - 20 Jul 2023
Viewed by 1308
Abstract
Zinc deficiency poses a significant health challenge worldwide, particularly in regions where access to and the affordability of dietary diversity are limited. This research article presents a time course analysis of kernel development on the zinc content in maize kernels with different genetic [...] Read more.
Zinc deficiency poses a significant health challenge worldwide, particularly in regions where access to and the affordability of dietary diversity are limited. This research article presents a time course analysis of kernel development on the zinc content in maize kernels with different genetic backgrounds, including normal maize, quality protein maize, and high-zinc maize, grown at two locations. Zn concentrations during stage I were high, decreasing between stages II and IV and increasing during stages V to VII. High-zinc kernel genotypes, including those ones with high-quality protein genetic backgrounds, have higher contents of zinc and iron during the milky stage (fresh/green maize). The zinc and iron content in fresh maize differed depending on the genotype. By consuming fresh maize biofortified with zinc, up to 89% and 100% of EAR needs can be fulfilled for pregnant women and children. The results demonstrate that fresh high-zinc maize accumulates a substantial amount of this micronutrient, highlighting its potential as a valuable source for addressing zinc deficiency. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages)
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16 pages, 5491 KiB  
Article
Accelerated Accumulation of γ-Aminobutyric Acid and Modifications on Its Metabolic Pathways in Black Rice Grains by Germination under Cold Stress
by Yingjie Yu, Min Li, Chunxiao Li, Meng Niu, Huilong Dong, Siming Zhao, Caihua Jia and Yan Xu
Foods 2023, 12(6), 1290; https://doi.org/10.3390/foods12061290 - 17 Mar 2023
Cited by 4 | Viewed by 1589
Abstract
Germination can increase γ-aminobutyric acid (GABA) accumulation in grains, but the combined effects of germination and other external stress on rice grains have been little studied. In this investigation, enhanced accumulation of GABA and modification of its metabolic pathways in black rice grains [...] Read more.
Germination can increase γ-aminobutyric acid (GABA) accumulation in grains, but the combined effects of germination and other external stress on rice grains have been little studied. In this investigation, enhanced accumulation of GABA and modification of its metabolic pathways in black rice grains were investigated during germination under cold stress. The combination of cold stress and germination resulted in a greater accumulation of GABA than germination alone. The treatment of cold stress at 0 °C for 1 h and germination for 72 h induced a maximum GABA content of 195.64 mg/100 g, 51.54% higher compared to the control, which was superior to any other treatment. We modified the metabolism of the GABA shunt to the orientation of GABA synthesis, in which the activity of glutamic acid decarboxylase and protease were stimulated. The total content of free amino acid indicated an upward trend as germination prolonged. The degradation of polyamines was partly promoted due to elevated diamine oxidase and polyamine oxidase activity, but the activity of amino-aldehyde dehydrogenase for the direct synthesis of GABA in the pathway was suppressed. The result implied that the GABA shunt might play a major role in enhancing GABA accumulation induced by cold stress and germination rather than the polyamines degradation pathway. This investigation provides a practical reference for GABA accumulation by germination under cold stress and a theoretical basis for the possible mechanism underlying the accelerating action. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages)
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14 pages, 2237 KiB  
Article
Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods
by Xinyuan Xie, Ke Cai, Zhihe Yuan, Longchen Shang and Lingli Deng
Foods 2022, 11(24), 4057; https://doi.org/10.3390/foods11244057 - 15 Dec 2022
Cited by 4 | Viewed by 1974
Abstract
Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on [...] Read more.
Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages)
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14 pages, 4514 KiB  
Article
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
by Bailu Yang, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou and Pei Wang
Foods 2022, 11(23), 3833; https://doi.org/10.3390/foods11233833 - 27 Nov 2022
Cited by 8 | Viewed by 2447
Abstract
To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast, the pre-fermented dough with a pre-fermented time of [...] Read more.
To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast, the pre-fermented dough with a pre-fermented time of 30 min and the par-steamed dough with a pre-steamed time of 15 min showed the best sensory properties quality upon frozen storage. The gassing power of un- and pre-fermented dough gradually decreased, and dough with longer pre-fermented time exhibited more evident loss of gassing power. Freeze-induced depolymerization of gluten protein was the least distinct in the par-steamed dough, followed by the pre- and un-fermented dough, which was probably related to the superior freeze stability of glutenin-gliadin macro-crosslinks upon the pre-steaming stage. The surface hydrophobicity of gluten proteins of frozen dough decreased during the initial storage and was enhanced subsequently, which was related with the combined effects of the unfolding and synchronous aggregation induced by freezing and steaming, respectively. Moreover, the surface hydrophobicity of gluten in par-steamed frozen dough and steamed buns was more resistant to frozen storage, which was probably attributed to the established stable structure during the pre-steaming process. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages)
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14 pages, 2340 KiB  
Article
Effects of Cysteine and Inorganic Sulfur Applications at Different Growth Stages on Grain Protein and End-Use Quality in Wheat
by Jian Cai, Fujuan Zang, Liang Xin, Qin Zhou, Xiao Wang, Yingxin Zhong, Mei Huang, Tingbo Dai and Dong Jiang
Foods 2022, 11(20), 3252; https://doi.org/10.3390/foods11203252 - 18 Oct 2022
Cited by 5 | Viewed by 1358
Abstract
The aim of this study was to test the significant effects of inorganic sulfur and cysteine on grain protein and flour quality in wheat and to provide a theoretical basis of wheat cultivation techniques with high yield and quality. In the field experiment, [...] Read more.
The aim of this study was to test the significant effects of inorganic sulfur and cysteine on grain protein and flour quality in wheat and to provide a theoretical basis of wheat cultivation techniques with high yield and quality. In the field experiment, a winter wheat cultivar, Yangmai 16, was used, and five treatments were established, i.e., S0 (no sulfur fertilizer application during the whole wheat growth period), S(B)60 (60 kg ha−1 inorganic sulfur fertilizer was applied as the basal fertilizer), Cys(B)60 (60 kg ha−1 cysteine sulfur fertilizer was applied as the basal fertilizer), S(J)60 (60 kg ha−1 inorganic sulfur fertilizer was applied as the jointing fertilizer), and Cys(J)60 (60 kg ha−1 cysteine sulfur fertilizer was applied as the jointing fertilizer). The fertilizer application at jointing stage showed a better influence than basal fertilizer application on protein quality; for the content of albumin, gliadin, and high molecular weight glutenin (HMW-GS), Cys(J)60 was the best among these treatments. An increase of 7.9%, 24.4%, 43.5%, 22.7% and 36.4% was found in grain yield, glutenin content, glutenin macro-polymer (GMP), low molecular weight glutenin (LMW-GS), and S content under Cys(J)60, in relation to the control, respectively. A similar trend was found in the end-use quality, as exemplified by an increase of 38.6%, 10.9%, 60.5%, and 109.8% in wet gluten content, dry gluten content, sedimentation volume, and bread-specific volume, respectively; a decrease of 69.3% and 69.1% in bread hardness and bread chewiness was found under Cys(J)60. In terms of application period, topdressing at jointing stage is compared with base fertilizer, the sulfur fertilizer application at jointing stage showed larger effects on grain protein and flour quality, from the different types of sulfur fertilizer, the application of cysteine performed better than the use of inorganic sulfur. The Cys(J)60 exhibited the best effects on protein and flour quality. It was suggested that sufficient sulfur application at jointing stage has the potential to enhance the grain protein and flour quality. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages)
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Review

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27 pages, 7908 KiB  
Review
Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements
by Saeed Hamid Saeed Omer, Jing Hong, Xueling Zheng and Reham Khashaba
Foods 2023, 12(23), 4221; https://doi.org/10.3390/foods12234221 - 22 Nov 2023
Viewed by 1673
Abstract
A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation [...] Read more.
A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer’s desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages)
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