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15 pages, 1060 KiB

Open AccessArticle

Influence of Hulling, Cleaning and Brushing/Polishing of (Pseudo)Cereal Grains on Compositional Characteristics

by Lovro Sinkovič, Barbara Pipan, Mohamed Neji, Marianna Rakszegi and Vladimir Meglič

Foods 2023, 12(13), 2452; https://doi.org/10.3390/foods12132452 - 22 Jun 2023

Cited by 2 | Viewed by 1519

Abstract

(Pseudo)cereal grains have been the basis of human nutrition for thousands of years. The various types of cereals are usually harvested by grain harvesters and must be technologically processed in different ways before consumption. In addition to genotype and growing conditions, the compositional [...] Read more.

(Pseudo)cereal grains have been the basis of human nutrition for thousands of years. The various types of cereals are usually harvested by grain harvesters and must be technologically processed in different ways before consumption. In addition to genotype and growing conditions, the compositional characteristics of the (pseudo)cereal grains are highly dependent on the processes used. In the present study, the effects of hulling, cleaning and brushing/polishing wheat, spelt, oat, barley, common and Tartary buckwheat grains and their fractions on physical parameters (thousand kernel weight, kernel width, fractional yield) and nutritional characteristics (protein, fat, β-glucan, macro- and microelements) were investigated. Grain samples contained 22.7–148.5 mg/g protein, 4.5–69.6 mg/g fat and 0.5–54.4 mg/g β-glucan. The content of macro- (K, Mg, P, S, Ca) and microelements (Mn, Fe, Zn, Na, Cu, Cr, Mo) varied considerably among the studied (pseudo)cereals and their grain fractions. Analysis of variance showed that species and fractions significantly influenced most of the analyzed characteristics. However, the composition of the edible fractions was not significantly dependent on the brushing/polishing process. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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22 pages, 5370 KiB

Open AccessArticle

The Effects of Paddy Cultivation and Microbiota Members on Arsenic Accumulation in Rice Grain

by Esra Ersoy Omeroglu, Asli Bayer, Mert Sudagidan, Veli Cengiz Ozalp and Ihsan Yasa

Foods 2023, 12(11), 2155; https://doi.org/10.3390/foods12112155 - 26 May 2023

Cited by 1 | Viewed by 1593

Abstract

Access to safe food is one of the most important issues. In this context, rice plays a prominent role. Because high levels of arsenic in rice grain are a potential concern for human health, in this study, we determined the amounts of arsenic [...] Read more.

Access to safe food is one of the most important issues. In this context, rice plays a prominent role. Because high levels of arsenic in rice grain are a potential concern for human health, in this study, we determined the amounts of arsenic in water and soil used in the rice development stage, changes in the arsC and mcrA genes using qRT-PCR, and the abundance and diversity (with metabarcoding) of the dominant microbiota. When the rice grain and husk samples were evaluated in terms of arsenic accumulation, the highest values (1.62 ppm) were obtained from areas where groundwater was used as irrigation water, whereas the lowest values (0.21 ppm) occurred in samples from the stream. It was observed that the abundance of the Comamonadaceae family and Limnohabitans genus members was at the highest level in groundwater during grain formation. As rice development progressed, arsenic accumulated in the roots, shoots, and rice grain. Although the highest arsC values were reached in the field where groundwater was used, methane production increased in areas where surface water sources were used. In order to provide arsenic-free rice consumption, the preferred soil, water source, microbiota members, rice type, and anthropogenic inputs for use on agricultural land should be evaluated rigorously. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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23 pages, 8008 KiB

Open AccessArticle

Isoflavone Content and Nutritional-Related Properties of Debittered Seeds from Two Andean Lupin (Lupinus mutabilis Sweet) Ecotypes Propagated in Two Soils

by Francisco Urrego-Pava and Ericsson Coy-Barrera

Foods 2023, 12(9), 1841; https://doi.org/10.3390/foods12091841 - 28 Apr 2023

Cited by 2 | Viewed by 1806

Abstract

Lupinus mutabilis Sweet is a fabaceous plant native to the Andean highlands and produces seeds with valuable nutritional properties. Thus, as part of our research on native emerging food, the present study aimed at determining some nutritional and functional-related features of seeds from [...] Read more.

Lupinus mutabilis Sweet is a fabaceous plant native to the Andean highlands and produces seeds with valuable nutritional properties. Thus, as part of our research on native emerging food, the present study aimed at determining some nutritional and functional-related features of seeds from two L. mutabilis ecotypes after propagation in two different substrates commonly found in the Bogotá plateau. Propagated plants produced seeds that, after conventional debittering, exhibited attractive contents of soluble protein (24–39 g/100 g dry seed powder (dsp)), phenolic (787–1003 g/100 g dsp), isoflavone (1–104 g/100 g dsp), and iron (5.3–6.4 g/100 g dsp), as well as antioxidant capacity (39–78 µM/100 g dsp). Higher pH, humidity saturation, organic matter, and total nitrogen of silty loam soil promoted isoflavone accumulation and better antioxidant capacity at pH 4–7, and no soil effect was observed for total phenolic and iron contents. The profiles based on isoflavone aglycones were also recorded by liquid chromatography-mass spectrometry, detecting eleven main compounds with mutabilein as the most abundant isoflavone (38.3–104.3 g/100 g dsp). Finally, a formulation was developed to fabricate an emulsion-type drink based on the debittered, pulverized L. mutabilis seeds, resulting in different emulsifying capacities (19–100%) depending on the biopolymer stabilizer, being xanthan gum the best additive. The findings revealed an attractive Andean lupin profile to be used as a raw food material. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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12 pages, 1410 KiB

Open AccessArticle

Comparison of the Chemical Composition of Six Canihua (Chenopodium pallidicaule) Cultivars Associated with Growth Habits and after Dehulling

by Jenny Mérida-López, Sander Jonathan Pérez, Rocío Morales, Jeanette Purhagen, Björn Bergenståhl and Cinthia Carola Rojas

Foods 2023, 12(8), 1734; https://doi.org/10.3390/foods12081734 - 21 Apr 2023

Cited by 3 | Viewed by 2295

Abstract

The canihua (Chenopodium pallidicaule) is a native Andean crop that stands out for its high content of protein, fiber, and minerals and that has a good fatty acid profile. We studied six canihuas cultivars, which were compared according to their proximate, [...] Read more.

The canihua (Chenopodium pallidicaule) is a native Andean crop that stands out for its high content of protein, fiber, and minerals and that has a good fatty acid profile. We studied six canihuas cultivars, which were compared according to their proximate, mineral, and fatty acid composition. Based on the form of stems, termed growth habit, they belonged to two groups: decumbent (Lasta Rosada, Illimani, Kullaca, and Cañawiri) and ascending (Saigua L24 and Saigua L25). Dehulling is an important process applied to this grain. However, there is no information about how it affects the chemical composition of the canihua. Dehulling resulted in two levels, whole and dehulled canihua. The highest protein and ash contents were in whole Saigua L25 (19.6 and 5.12 g/100 g, respectively), and the highest fat content was found in dehulled Saigua L25, while the whole grains of Saigua L24 presented the highest fiber content (12.5 g/100 g). Dehulling mainly affected the macro-minerals content, while micro-minerals were only slightly linked to the dehulling. The growth habit influenced the C18:1 and C18:3 contents. In conclusion, the canihua had a nutritional composition influenced by each variety, strongly influenced by dehulling, and to a lesser extent by growth habit. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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18 pages, 2591 KiB

Open AccessArticle

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

by Ionica Coţovanu, Costel Mironeasa and Silvia Mironeasa

Foods 2023, 12(8), 1730; https://doi.org/10.3390/foods12081730 - 21 Apr 2023

Cited by 6 | Viewed by 2070

Abstract

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS), previously established based on an optimization process, on composite flour characteristics, dough rheology, and bread quality. [...] Read more.

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS), previously established based on an optimization process, on composite flour characteristics, dough rheology, and bread quality. The optimal dose for each PS was established in a previous study. The highest value for protein, lipid, mineral, and amino acids was found in the optimal composite flour with medium PS, with significant differences between those with large and small PS. The addition of BF in WF at doses corresponding to each fraction provides optimum rheological properties, with the large and medium PS providing higher performance compared to the small one. The same tendency was observed for volume and texture parameters of bread made from optimal composite flours with medium and large PS, respectively, but the crust and crumb lightness presented lower values than bread with small PS. Regarding the bread nutritional profile, the sample with medium PS possessed the highest protein, lipid, and ash content. Compared to the wheat bread, a considerably higher amino acid content, up to 21.22%, was found in bread made from optimal composite flours with medium and small PS, respectively. The bread samples with medium and large PS, respectively were superior in minerals, the value being up to 2.63 times higher compared to the control. Sensory characteristics results revealed that the bread samples containing 9.13% large and 10.57% medium PS were the most preferred by panelists. The results of this research make an important base to suitably develop wheat–buckwheat bread applications in the future. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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16 pages, 1844 KiB

Open AccessArticle

Comparative Responses of Silicon to Reduce Cadmium and Enrich Selenium in Rice Varieties

by Yang Su, Xin Huang, Ling Li, Zahir Ahsan Muhammad, Meilin Li, Tengda Zheng, Zhe Guo, Yue Zhang, Dan Luo, Xiaoying Ye, Xiaomei Jia, Faiz Hussain Panhwar, Myo Thuzar Tun and Jianqing Zhu

Foods 2023, 12(8), 1656; https://doi.org/10.3390/foods12081656 - 15 Apr 2023

Cited by 6 | Viewed by 2183

Abstract

Cadmium (Cd), a highly toxic heavy metal for crops in China, poses a significant threat to rice cultivation. It is crucial to identify the genotypes with robust resistance to heavy metals, including Cd, in rice. The experiment was conducted to examine the mitigation [...] Read more.

Cadmium (Cd), a highly toxic heavy metal for crops in China, poses a significant threat to rice cultivation. It is crucial to identify the genotypes with robust resistance to heavy metals, including Cd, in rice. The experiment was conducted to examine the mitigation effect of silicon (Si) on Cd toxicity levels in Se-enriched Z3055B and non-Se-enriched G46B rice genotypes. A basal dose of Si improved the growth and the quality of rice significantly by reducing the Cd content in rice roots, stems, leaves and grains and increased the yield, biomass and selenium (Se) content of brown rice in both genotypes. Additionally, Se content in brown rice and polished rice was notably higher in Se-enriched rice than in non-Se-enriched rice, with the highest amount at 0.129 mg/kg and 0.085 mg/kg, respectively. The results demonstrated that a basal fertilizer concentration of 30 mg/kg of Si was more effective in reducing Cd transport from roots to shoots in Se-enriched rice than in non-Se-enriched rice genotypes. Therefore, it can be concluded that Se-enriched rice genotypes are a viable option for food crop production in Cd-contaminated areas. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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18 pages, 4024 KiB

Open AccessArticle

Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

by Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, José María Muñoz and Felicidad Ronda

Foods 2023, 12(7), 1421; https://doi.org/10.3390/foods12071421 - 27 Mar 2023

Cited by 7 | Viewed by 1804

Abstract

Microwave-assisted heat moisture treatment (MWT) was applied to quinoa grains, a nutritious gluten-free pseudocereal of great interest in food product development, to achieve the physical modification of the quinoa flour. The effect of treating quinoa grains at different initial water contents (WC; 10%, [...] Read more.

Microwave-assisted heat moisture treatment (MWT) was applied to quinoa grains, a nutritious gluten-free pseudocereal of great interest in food product development, to achieve the physical modification of the quinoa flour. The effect of treating quinoa grains at different initial water contents (WC; 10%, 20%, and 30%) in two operational systems was compared: one open at atmospheric pressure and variable WC (V system), and the other in hermetic containers at constant WC (C system). The morphological structure of the obtained flours and their techno-functional, rheological, and thermal properties were evaluated. MWT proved to be effective in modifying these properties, the main effects probably being caused by protein denaturation and aggregation, and intragranular molecular rearrangements of starch, with disruption of short-range molecular order and even the partial collapse of starch granules in the samples treated at the highest WC. The greatest differences were observed for the 20 and 30% WC treated-samples, particularly when using C system, which increased their water absorption capacity and decreased their foaming, emulsion, and gel-forming capacities. Based on these results, the control of WC and its evolution during MWT of quinoa grains appears to be a viable and effective approach to adapt flour functionality to the needs of food production, allowing a wider range of flour properties depending on the MWT conditions. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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11 pages, 1021 KiB

Open AccessArticle

Rutin Concentration and Characterization of Rutinosidase in Perennial Buckwheat (Fagopyrum cymosum) and Its Application in Foods

by Tatsuro Suzuki, Rio Kurokoh, Shogo Murakami, Naohiro Takahashi, Asana Matsuura, Kenjiro Katsu and Kouhei Murata

Foods 2023, 12(7), 1417; https://doi.org/10.3390/foods12071417 - 27 Mar 2023

Cited by 5 | Viewed by 1902

Abstract

To evaluate the potential of perennial buckwheat (Fagopyrum cymosum; FC) as a food source, rutin concentration was investigated. FC contains more than 1% (w/w) rutin and 0.03% quercetin in the leaves, flowers, and seeds. In particular, rutin [...] Read more.

To evaluate the potential of perennial buckwheat (Fagopyrum cymosum; FC) as a food source, rutin concentration was investigated. FC contains more than 1% (w/w) rutin and 0.03% quercetin in the leaves, flowers, and seeds. In particular, rutin and quercetin concentrations were high in plant seeds. Therefore, FC is useful as a rutin- and quercetin-rich material. In contrast, the FC seed contained a large amount of rutinosidase. Purified rutinosidase in a homogenous mixture consisted of only one isozyme with M.W. of 58.4 KD and low K_m for rutin (0.367 mM). The rutin concentration in the FC dough decreased to almost zero, 10 min after the addition of water. Parallel to the decrease in rutin, quercetin was increased, and strong bitterness was generated, whereas steam-heated flour in which rutinosidase was inactivated did not have rutin hydrolysis and bitterness. These results indicate that rutinosidase is a major cause of rutin hydrolysis and bitterness. The in vitro rutinosidase is inactivated at pH 8.0 and 65 °C. Therefore, the control of dough pH and temperature should be useful in preventing rutinosidase activity. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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16 pages, 3648 KiB

Open AccessArticle

Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread

by Yuanyuan Liu, Qian Zhang, Yuhan Wang, Pingkang Xu, Luya Wang, Lei Liu and Yu Rao

Foods 2023, 12(3), 580; https://doi.org/10.3390/foods12030580 - 29 Jan 2023

Cited by 3 | Viewed by 2134

Abstract

Platycodon grandiflorus (Jacq.) A.DC. root (PGR) flour is well known for its medical and edible values. In order to develop nutritionally fortified products, breads were prepared using wheat flour, partially replaced with PGR flour. The rheological properties and microstructure of dough and the [...] Read more.

Platycodon grandiflorus (Jacq.) A.DC. root (PGR) flour is well known for its medical and edible values. In order to develop nutritionally fortified products, breads were prepared using wheat flour, partially replaced with PGR flour. The rheological properties and microstructure of dough and the physicochemical characterization of bread were investigated. Results showed that lower level of PGR addition (3 and 6 g/100 g) would improve the baking performance of breads, while the higher level of PGR addition (9 g/100 g) led to smaller specific volume (3.78 mL/g), increased hardness (7.5 ± 1.35 N), and unpalatable mouthfeel (21.8% of resilience and 92.6% of springiness) since its negative effect on the viscoelasticity and microstructure of dough. Moreover, sensory evaluation analysis also showed that the PGR3 and PGR6 breads exhibited a similar flavor to the control bread, but the 9 g/100 g addition of PGR provided bread with an unpleasant odor through its richer volatile components. As expected, the phenolic content and antioxidant capacity of bread increased significantly (p < 0.05) as PGR flour was added to the bread formulation. The total phenolic content (TPC) ranged from 14.23 to 22.36 g GAE/g; thus, DPPH• and ABTS•+ scavenging capacity increased from 10.44 and 10.06 μg Trolox/g to 14.69 and 15.12 μg Trolox/g, respectively. Therefore, our findings emphasized the feasibility of PGR flour partially replacing wheat flour in bread-making systems. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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9 pages, 6188 KiB

Open AccessCommunication

Rice Labeling according to Grain Quality Features Using Laser-Induced Breakdown Spectroscopy

by Michael Pérez-Rodríguez, Alberto Mendoza, Lucy T. González, Alan Lima Vieira, Roberto Gerardo Pellerano, José Anchieta Gomes Neto and Edilene Cristina Ferreira

Foods 2023, 12(2), 365; https://doi.org/10.3390/foods12020365 - 12 Jan 2023

Cited by 5 | Viewed by 1767

Abstract

Rice is an important source of nutrition and energy consumed around the world. Thus, quality inspection is crucial for protecting consumers and increasing the rice’s value in the productive chain. Currently, methods for rice labeling depending on grain quality features are based on [...] Read more.

Rice is an important source of nutrition and energy consumed around the world. Thus, quality inspection is crucial for protecting consumers and increasing the rice’s value in the productive chain. Currently, methods for rice labeling depending on grain quality features are based on image and/or visual inspection. These methods have shown subjectivity and inefficiency for large-scale analyses. Laser-induced breakdown spectroscopy (LIBS) is an analytical technique showing attractive features due to how quick the analysis can be carried out and its capability of providing spectra that are true fingerprints of the sample’s elemental composition. In this work, LIBS performance was evaluated for labeling rice according to grain quality features. The LIBS spectra of samples with their grain quality numerically described as Type 1, 2, and 3 were measured. Several spectral processing methods were evaluated when modeling a k-nearest neighbors (k-NN) classifier. Variable selection was also carried out by principal component analysis (PCA), and then the optimal k-value was selected. The best result was obtained by applying spectrum smoothing followed by normalization by using the first fifteen principal components (PCs) as input variables and k = 9. Under these conditions, the method showed excellent performance, achieving sample classification with 94% overall prediction accuracy. The sensitivities ranged from 90 to 100%, and specificities were in the range of 92–100%. The proposed method has remarkable characteristics, e.g., analytical speed and analysis guided by chemical responses; therefore, the method is not susceptible to subjectivity errors. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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11 pages, 1145 KiB

Open AccessArticle

Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch

by Yusuf Durmus, Munir Anil and Senay Simsek

Foods 2023, 12(2), 328; https://doi.org/10.3390/foods12020328 - 10 Jan 2023

Cited by 3 | Viewed by 1763

Abstract

Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut [...] Read more.

Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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16 pages, 4855 KiB

Open AccessArticle

The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake

by Gabriela Daniela Stamatie, Iulia Elena Susman, Sabina Andreea Bobea, Elena Matei, Denisa Eglantina Duta and Florentina Israel-Roming

Foods 2022, 11(22), 3667; https://doi.org/10.3390/foods11223667 - 16 Nov 2022

Cited by 7 | Viewed by 2047

Abstract

The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes remaining after extraction of juices/oil [...] Read more.

The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes remaining after extraction of juices/oil from plants such as sea buckthorn or hemp can be valorized as they are rich in proteins, fibers and many bioactive compounds. Their use in bread making is a good solution to enrich the nutritional value of bread. Pea protein concentrate, hemp and sea buckthorn ingredients from press cakes by-products were added to whole wheat flour in different percentages and combinations (2% pea protein concentrate; 1% pea + 2% sea buckthorn ingredients; 1% pea + 2% hemp ingredients). Bread samples were obtained through three technological methods: one phase baking process (dough), two phases (sponge and dough) and one phase with dried sourdough added directly into the dough. A control sample (100% wheat whole flour) was considered. The mixtures of whole wheat flour and plant protein ingredients were rheologically tested. The bread samples were physicochemically analyzed (protein, fat, carbohydrates, energy value) and sensory characteristics were evaluated (texture, color and overall acceptability). The changes in the physicochemical characteristics, rheology behavior, microstructure and sensory quality were evaluated and compared. The energy from protein varied from 17.26 to 19.34% which means that all the samples can be considered “a source of protein”. Hardness decreased in samples with sponge and dried sourdough which reflect the importance of technology in keeping the freshness of the product. The most appreciated were the samples with pea protein concentrate, with hemp ingredient obtained through an indirect bread making process and the sample with sea buckthorn ingredient prepared through a direct bread making process using dried sourdough. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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13 pages, 2769 KiB

Open AccessArticle

Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance

by Tianyi Xia, Kyeonghoon Kim and Meera Kweon

Foods 2022, 11(21), 3399; https://doi.org/10.3390/foods11213399 - 27 Oct 2022

Cited by 1 | Viewed by 2004

Abstract

This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology. Water and yeast amounts and mixing and fermentation times were selected as factors, and each [...] Read more.

This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology. Water and yeast amounts and mixing and fermentation times were selected as factors, and each factor’s tested range was set by a central composite design using Design Experts: water 52–60 g, yeast 1.5–4.5 g, mixing time 2.5–5 min, and fermentation time 50–70 min. Bread height, volume, and firmness were analyzed to determine bread quality. Flour quality analysis showed that ‘O-free’ flour’s gluten strength was weak. ‘O-free’ flour exhibited inferior bread-making performance compared to representative bread flour. Water and yeast amounts and mixing time, except for fermentation time, affected bread quality significantly. The interaction between yeast and fermentation also affected bread quality significantly. The optimized condition for making bread using ‘O-free’ flour is 60 g of water, 2.6 g of yeast, 2.5 min of mixing time, and 70.0 min of fermentation time. In conclusion, ‘O-free’ flour with the changed gluten composition showed poor gluten strength and bread-making performance. However, modifying the formulation of the basic ingredients and processing conditions could significantly improve the production of high-quality hypoallergenic bread. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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13 pages, 2406 KiB

Open AccessArticle

End-Use Quality of Historical and Modern Winter Wheats Adapted to the Great Plains of the United States

by Sujun Liu, Lan Xu, Yifan Wu, Senay Simsek and Devin J. Rose

Foods 2022, 11(19), 2975; https://doi.org/10.3390/foods11192975 - 23 Sep 2022

Cited by 3 | Viewed by 1779

Abstract

Improving milling and baking properties is important during wheat breeding. To determine changes in milling and baking quality of hard winter wheat, 23 adapted cultivars released in the Great Plains between 1870 and 2013 were grown in triplicate in a single location (Mead, [...] Read more.

Improving milling and baking properties is important during wheat breeding. To determine changes in milling and baking quality of hard winter wheat, 23 adapted cultivars released in the Great Plains between 1870 and 2013 were grown in triplicate in a single location (Mead, NE, USA) over two crop years (2018 and 2019). Grain yield and kernel hardness index increased by release year (p < 0.05). The observed increase in hardness index was accompanied by a decrease in percent soft kernels (p < 0.05). Diameter and weight decreased with release year in 2019 (p < 0.05), and their standard deviation increased with the release year (p < 0.05). Flour protein content decreased with release year (p < 0.05) and dough mixing quality increased (p < 0.05). No significant relationship was found for baking property variables, but bran water retention capacity (BWRC), which is correlated with whole wheat bread quality, increased with release year (p < 0.05). In conclusion, wheat kernels have become harder but more variable in shape over a century of breeding. Mixing quality showed significant improvements, and loaf volume and firmness remained constant, even in the presence of a decrease in protein concentration. Bran quality decreased across release year, which may have implications for whole grain baking quality and milling productivity. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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14 pages, 474 KiB

Open AccessArticle

Effect of Genotype and Environment on Food-Related Traits of Organic Winter Naked Barleys

by Jordyn S. Bunting, Andrew S. Ross, Brigid M. Meints, Patrick M. Hayes, Karl Kunze and Mark E. Sorrells

Foods 2022, 11(17), 2642; https://doi.org/10.3390/foods11172642 - 31 Aug 2022

Cited by 3 | Viewed by 1445

Abstract

This study aimed to understand how genetics and environment influence organic winter naked barley composition and functionality, and to identify traits that might effectively categorize basic physicochemical functionality of food barley. Across three years, two locations, and 15 genotypes, genotype significantly influenced all [...] Read more.

This study aimed to understand how genetics and environment influence organic winter naked barley composition and functionality, and to identify traits that might effectively categorize basic physicochemical functionality of food barley. Across three years, two locations, and 15 genotypes, genotype significantly influenced all 10 food-related traits and was the dominant influence for three. Location significantly influenced eight traits and was dominant for three. Year significantly influenced all traits but was dominant only for one. Of the interactions location * year was the most influential and was the dominant effect for two traits. For all interaction terms where genotype was a component, the effect sizes were either small or non-significant suggesting that even with low leverage traits there is the potential for genetic gain by observing trait rankings across environments. Principal component analysis identified six traits that could serve to categorize basic physicochemical functionality of food barley. These were grain protein content, beta-glucan content, flour-water batter flow, water solvent retention capacity, time to peak viscosity of cooked flour, and hardness of cooked intact grains. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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22 pages, 2267 KiB

Open AccessArticle

The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality

by Yan Jiang, Yue Chen, Can Zhao, Guangming Liu, Yi Shi, Lingtian Zhao, Yuan Wang, Weiling Wang, Ke Xu, Guohui Li, Qigen Dai and Zhongyang Huo

Foods 2022, 11(16), 2489; https://doi.org/10.3390/foods11162489 - 17 Aug 2022

Cited by 11 | Viewed by 2549

Abstract

Nitrogen fertilizer is essential for rice growth and development, and topdressing nitrogen fertilizer at panicle stage has a huge impact on rice grain quality. However, the effect of panicle nitrogen fertilizer (PNF) on starch physicochemical properties and fine structure remain unclear. In this [...] Read more.

Nitrogen fertilizer is essential for rice growth and development, and topdressing nitrogen fertilizer at panicle stage has a huge impact on rice grain quality. However, the effect of panicle nitrogen fertilizer (PNF) on starch physicochemical properties and fine structure remain unclear. In this study, four PNF levels (0, 60, 120, 180 kg N ha⁻¹) were grown with the same basal and tiller fertilizer (150 kg N ha⁻¹). The starch physicochemical properties, fine structure, texture properties and eating quality of two japonica rice were determined. We found that the content of total protein, crude fat and amylose between superior and inferior grains were significantly different. Compared with inferior grains, superior grains had low relative crystallinity, good pasting characteristics and outstanding eating quality. With the increase of nitrogen application rates, the starch volume mean diameter was lower; the average chain length of amylopectin was longer; and the relative crystallinity of starch was higher. The changes above in starch structure resulted in an increase in starch solubility, swelling power and gelatinization enthalpy, and led to a decrease in retrogradation enthalpy, retrogradation percentage and pasting viscosity, consequently contributing to the increase in hardness and stickiness of rice and the deterioration of taste value. These results indicated that topdressing PNF lengthened the amylopectin chain, decreased starch granule size, enhanced crystallization stability and increased gelatinization enthalpy, which were the direct reasons for the deterioration of cooking and eating quality. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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12 pages, 563 KiB

Open AccessArticle

Development of a Canadian Food Composition Database of Gluten-Free Products

by Jennifer A. Jamieson, Kelsey Gill, Samantha Fisher and Marcia English

Foods 2022, 11(15), 2215; https://doi.org/10.3390/foods11152215 - 26 Jul 2022

Cited by 4 | Viewed by 2867

Abstract

Country-specific food composition data are needed for gluten-free (GF) food products to assess nutritional adequacy and diet quality. This research aimed to develop a comprehensive GF food composition database for key GF foods consumed in Canada. Average nutrient data from 167 products were [...] Read more.

Country-specific food composition data are needed for gluten-free (GF) food products to assess nutritional adequacy and diet quality. This research aimed to develop a comprehensive GF food composition database for key GF foods consumed in Canada. Average nutrient data from 167 products were estimated from Nutrition Fact Panel labels and the commercial ingredient list, using an iterative and systematic approach. The database reports mean values for energy and 29 nutrients per 100 g for 33 GF commercial grain-based foods. Nutrient values were evaluated with Health Canada’s nutrient content claims per standard reference serving. On average, GF products were, at minimum, a source of thiamin (73%), riboflavin (70%), niacin (58%), iron (58%), fibre (55%), magnesium (48%), folate (36%), zinc (19%), and calcium (15%). Most GF products were low in saturated fat (85%) and cholesterol (64%) but only 15% were low in total fat and 6% were free of sugar. Micronutrient enrichment and the use of nutrient-dense whole grain flours, legume flours, oil seed husks, and functional fibre ingredients varied within and between categories and brands but appeared to contribute to nutrient content. This database provides a new tool to enhance GF diet assessment in individuals or populations in Canada. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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Review

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43 pages, 2147 KiB

Open AccessReview

Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review

by Wendy Sztupecki, Larbi Rhazi, Flore Depeint and Thierry Aussenac

Foods 2023, 12(14), 2693; https://doi.org/10.3390/foods12142693 - 13 Jul 2023

Cited by 17 | Viewed by 6366

Abstract

Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans. These dietary fibres have long been studied for their health effects on management and [...] Read more.

Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans. These dietary fibres have long been studied for their health effects on management and prevention of cardiovascular diseases, cholesterol, obesity, type-2 diabetes, and cancer. NSP benefits depend on their dose and molecular characteristics, including concentration, viscosity, molecular weight, and linked-polyphenols bioavailability. Given the positive health effects of WB, its incorporation in different food products is steadily increasing. However, the rheological, organoleptic and other problems associated with WB integration are numerous. Biological, physical, chemical and combined methods have been developed to optimise and modify NSP molecular characteristics. Most of these techniques aimed to potentially improve food processing, nutritional and health benefits. In this review, the physicochemical, molecular and functional properties of modified and unmodified WB are highlighted and explored. Up-to-date research findings from the clinical trials on mechanisms that WB have and their effects on health markers are critically reviewed. The review points out the lack of research using WB or purified WB fibre components in randomized, controlled clinical trials. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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29 pages, 404 KiB

Open AccessReview

Ancient Wheats—A Nutritional and Sensory Analysis Review

by Hala Roumia, Zoltán Kókai, Bernadett Mihály-Langó, Éva Csajbókné Csobod and Csilla Benedek

Foods 2023, 12(12), 2411; https://doi.org/10.3390/foods12122411 - 19 Jun 2023

Cited by 6 | Viewed by 2573

Abstract

The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods [...] Read more.

The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

23 pages, 1163 KiB

Open AccessReview

Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods

by Rachid Sabbahi, Khalil Azzaoui, Larbi Rhazi, Alicia Ayerdi-Gotor, Thierry Aussenac, Flore Depeint, Mustapha Taleb and Belkheir Hammouti

Foods 2023, 12(11), 2219; https://doi.org/10.3390/foods12112219 - 31 May 2023

Cited by 11 | Viewed by 3972

Abstract

Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty [...] Read more.

Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. This literature review provides a comprehensive overview of how these factors affect the quality of canola grains and their derived products. The review also suggests future research needs and challenges for enhancing canola quality and its utilization in food. Full article

(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods)

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