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Advances in the Quality and Marketability Improvement of Cereals

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

Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 15739

Special Issue Editors


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Guest Editor
1. National Institute for Agrarian and Veterinary Research (INIAV), Oeiras, Portugal
2. GREEN-IT Bioresources for Sustainability, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal
Interests: rice; TRACE-rice; food chemistry; food science; maize; viscoelasticity; food processing and engineering; food technology; food analysis; starch; genotyping
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
CIDCA Centro de Investigación y Desarrollo en Criotecnología de Alimentos, La Plata, Argentina
Interests: cereals; leguminous; nuts; plant-based foods; rheological properties; breadmaking technology; dough & bread quality; food components analysis; protein & starch structure

Special Issue Information

Dear Colleagues,

New advances in efforts to increase the quality and marketability of cereals should be aligned with consumer expectations, sustainability issues, and healthy and convenient food. New or reformulated cereal-based products can grab the attention of environmental-health-conscious and busy consumers. Research-backed cereal food product trends take the form of increasing the availability of local ethic food, improving healthiness, and increasing convenience to encourage feelings of wellbeing, energy, and satiety.

Contributions to this Special Issue may cover all advances on:

  • Innovative cereal products covering current nutritional and sustainability trends;
  • Cereal processing developments in trends in health food categories;
  • Advances in more convenient cereal-based products (e.g., ready-to-eat cold cereals);
  • Novel formulations to enhance the utilization of ancient cereal species;
  • Consumer, labeling, and marketing studies for promoting cereal-based products.

Dr. Carla Brites
Dr. Maria Cecilia Puppo
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

  • cereals nutritional trends 
  • cereals sustainability trends 
  • cereal processing: improving nutritional profile 
  • ready-to-eat cereals 
  • novel cereal-based foods 
  • cereals ancient species 
  • cereals labeling and marketing studies

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Published Papers (11 papers)

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Research

14 pages, 2584 KiB  
Article
The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage
by Huaiwen Wang, Wei Liu, Peipei Zhang and Xijun Lian
Foods 2024, 13(23), 3921; https://doi.org/10.3390/foods13233921 - 4 Dec 2024
Viewed by 238
Abstract
Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five popular brands of bread (DaliGarden, Mankattan, [...] Read more.
Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five popular brands of bread (DaliGarden, Mankattan, MianLunSi, TOLY, and ZhengMao) in China during storage at room temperature were determined, and the mechanism of increased hardness was revealed by the results in terms of Fourier transform infrared spectroscopy (FTIR), disulfide bonds, 13C solid-state nuclear magnetic resonance (NMR), X-ray diffraction, and differential scanning calorimetry (DSC). The results showed that the sequence for the degree of hardness increase among the five bread brands was DaliGarden > TOLY >Mankattan > MianLunSi > ZhengMao. The bread hardness was likely associated with the gliadin content; the more gliadin, the higher the hardness of the bread. All bread hardness values underwent a rapid increase during storage at room temperature. The hardness level of the bread preferred by Chinese individuals was approximately 105 g, and the hardness of the TOLY bread underwent relatively minor changes during storage at room temperature. The disulfide bond content of all breads apart from Mankattan decreased during storage at room temperature. The increase in the hardness of the bread was attributed to the ordered configuration of the amylopectin structures resulting from water evaporation. The results given in this paper offer a practical hardness index to control the quality of bread. This study is expected to contribute to better quality control and optimization in bread production, enhancing consumers’ satisfaction and extending products’ shelf lives. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>The hardness of different brands of bread at different storage dates.</p>
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<p>The retrogradation rates of different brands of bread at different storage dates.</p>
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<p>FTIR spectra of all breads stored at room temperature for different storage times.</p>
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<p><sup>13</sup>C solid-state NMR spectra of all breads stored at room temperature for different storage times.</p>
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<p>X-ray diffraction patterns of all breads stored at room temperature for different storage times.</p>
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16 pages, 2249 KiB  
Article
Influence of Elevated Potassium Fertilization on Structural and Functional Properties of Sweet Potato Root Tuber Starch
by Ke Guo, Shuai Liu, Long Zhang, Qian Zhang, Yang Yu, Peiyong Ma, Zhaodong Jia, Cunxu Wei and Xiaofeng Bian
Foods 2024, 13(23), 3890; https://doi.org/10.3390/foods13233890 - 2 Dec 2024
Viewed by 418
Abstract
Nine sweet potato varieties with different flesh colors were cultivated under uniform environmental conditions with potassium (K) fertilizer treatments at levels of 0, 22.5, and 45 kg/ha. The structural and functional properties of the starches were subsequently analyzed. The soluble sugar content in [...] Read more.
Nine sweet potato varieties with different flesh colors were cultivated under uniform environmental conditions with potassium (K) fertilizer treatments at levels of 0, 22.5, and 45 kg/ha. The structural and functional properties of the starches were subsequently analyzed. The soluble sugar content in the dry root tuber increased, with higher K levels in most varieties. Amylose content decreased in Sushu16 but increased in Ningzishu1, with no significant differences observed in other varieties across different K levels. Elevated K levels had no effect on starch protein content, crystalline type, or gelatinization enthalpy. The impact of K fertilizer on starch thermal and pasting properties varied among the varieties. PLSR and PLS-DA analyses revealed that genotype background was the primary factor influencing starch properties. This research will provide a reference for the improvement of sweet potato production quality and efficiency and a scientific basis for the cultivation and utilization of sweet potato root tubers. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>XRD patterns (<b>A</b>) and ATR-FTIR spectra (<b>B</b>) of starch. Values in parentheses are shown for relative crystallinities (RCs) (<b>A</b>) and ordered degrees (ODs) of starch, as calculated by the absorbance ratios of 1047 and 1022 cm<sup>−1</sup> (<b>B</b>).</p>
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<p>Results of PLSR analysis based on the structural and thermal parameters of starches. Green and blue colors represent the structural parameters and thermal parameters, respectively.</p>
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<p>Results of PLSR analysis based on the structural and pasting parameters of starches. Green and blue colors represent the structural parameters and pasting parameters, respectively.</p>
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<p>PLS-DA (<b>A</b>) and hierarchical cluster analysis diagram (<b>B</b>) based on the structural, thermal, and pasting parameters of starches.</p>
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20 pages, 12750 KiB  
Article
Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance
by Diming Li, Youqing Shi, Zhihan Ouyang, Yongxin Teng, Boru Chen, Yingying Chen, Yufan Luo, Nan Zhang, Nandan Kumar, Yonghui Li, Bin Li and Xiangwei Zhu
Foods 2024, 13(23), 3840; https://doi.org/10.3390/foods13233840 - 28 Nov 2024
Viewed by 454
Abstract
The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this study reported [...] Read more.
The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this study reported a pea-protein (PP)-stabilized O/W emulsion with good freeze–thaw stability and evaluated its effectiveness as a high-performance dough cryoprotectant. Specifically, the emulsions were stabilized by 2, 3, and 4 wt% of PP (PP-2, -3, and -4, respectively) and incorporated into frozen doughs, whose cryoprotective effects were systematically evaluated in terms of dough storage stability and baking performance after 4 weeks of storage. Results showed that the frozen dough with PP-3 emulsion exhibited the most uniform water distribution and reduced content of freezable water as reflected by the results from differential scanning calorimetry and low-field nuclear magnetic resonance analyses. Moreover, the PP emulsion helped to maintain the integrity of the gluten network, thus enhancing the dough elasticity. Accordingly, the emulsion-added bread samples exhibited significantly improved loaf volume and textural properties (e.g., softness) and less baking loss. Our findings highlighted the potential of PP emulsion as a viable and high-performance dough cryoprotectant. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>Particle size characteristics of PP emulsion. (<b>A</b>) Particle size distributions of fresh emulsion. (<b>B</b>) Particle size distributions of emulsion after 4 weeks of frozen storage.</p>
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<p>Effect of PP emulsion on freezable water in dough during 4 weeks of frozen storage. A statistically significant difference between samples of the same PP emulsion at different storage times is shown by different uppercase letters (<span class="html-italic">p</span> &lt; 0.05). A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Proton density distributions of fresh (0 week) and frozen (4 weeks) dough prepared from different PP formulations.</p>
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<p>Effect of PP emulsion on rheological behavior in dough during 4 weeks of frozen storage. A statistically significant difference between samples of the same PP emulsion at different storage times is shown by different uppercase letters (<span class="html-italic">p</span> &lt; 0.05). A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Effect of PP emulsion on dough microstructures during frozen storage (0–4 weeks). ((<b>a</b>–<b>d</b>) are control, 2% PP, 3% PP, and 4% PP, respectively).</p>
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<p>Effect of PP emulsion on the quality attributes of bread. (<b>A</b>) Baking loss. (<b>B</b>) Specific volume of bread. A statistically significant difference between samples of the same PP emulsion at different storage times is shown by different uppercase letters (<span class="html-italic">p</span> &lt; 0.05). A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Effect of PP emulsion on the porosity of bread. A statistically significant difference between samples of the same PP emulsion at different storage times is shown by different uppercase letters (<span class="html-italic">p</span> &lt; 0.05). A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Effect of PP emulsion on bread texture. (<b>A</b>) Hardness, (<b>B</b>) gumminess, (<b>C</b>) chewiness, (<b>D</b>) resilience, (<b>E</b>) cohesiveness, and (<b>F</b>) springiness. A statistically significant difference between samples of the same PP emulsion at different storage times is shown by different uppercase letters (<span class="html-italic">p</span> &lt; 0.05). A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
Full article ">Figure 8 Cont.
<p>Effect of PP emulsion on bread texture. (<b>A</b>) Hardness, (<b>B</b>) gumminess, (<b>C</b>) chewiness, (<b>D</b>) resilience, (<b>E</b>) cohesiveness, and (<b>F</b>) springiness. A statistically significant difference between samples of the same PP emulsion at different storage times is shown by different uppercase letters (<span class="html-italic">p</span> &lt; 0.05). A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Particle size characteristics of PP emulsion: (<b>A</b>) <span class="html-italic">d</span><sub>4,3</sub>, (<b>B</b>) <span class="html-italic">d</span><sub>3,2</sub>, (<b>C</b>) <span class="html-italic">d</span><sub>v10</sub>, (<b>D</b>) <span class="html-italic">d</span><sub>v50</sub>, and (<b>E</b>) <span class="html-italic">d</span><sub>v90</sub>. A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Effect of PP emulsion on sulfhydryl content in dough during frozen storage (0–4 weeks).</p>
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<p>Effect of PP emulsion on the color of bread, (<b>A</b>) <span class="html-italic">L</span>*; (<b>B</b>) <span class="html-italic">a</span>*; (<b>C</b>) <span class="html-italic">b</span>* of crust; (<b>D</b>) <span class="html-italic">L</span>*; (<b>E</b>) <span class="html-italic">a</span>*; (<b>F</b>) <span class="html-italic">b</span>* of crumb. A statistically significant difference between samples of the same PP emulsion at different storage times is shown by different uppercase letters (<span class="html-italic">p</span> &lt; 0.05). A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>2D and scan plots of the control and PP-3 samples at 0 week and 4 weeks.</p>
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<p>Effect of PP emulsion on crumbliness in dough during frozen storage. A statistically significant difference between samples of the same PP emulsion at different storage times is shown by different uppercase letters (<span class="html-italic">p</span> &lt; 0.05). A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Effect of PP emulsion on sensory evaluation in dough during frozen storage, (<b>A</b>) visual; (<b>B</b>) tough; (<b>C</b>) smell; (<b>D</b>) taste A statistically significant difference between samples of the same PP emulsion at different storage times is shown by different uppercase letters (<span class="html-italic">p</span> &lt; 0.05). A statistically significant difference between samples with various PP emulsions at the same storage time is shown by different lowercase letters (<span class="html-italic">p</span> &lt; 0.05).</p>
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15 pages, 4163 KiB  
Article
Preparation of Low-Fishy Microencapsulated DHA-Rich Algal Oil Powder Using Infant Rice Powder
by Yuqing Zhang, Zuohua Xie, Siqiong Zhang, Jing Li and Ting Luo
Foods 2024, 13(23), 3827; https://doi.org/10.3390/foods13233827 - 27 Nov 2024
Viewed by 407
Abstract
Commercial DHA-rich algal oil has some issues, such as an unpleasant odor and susceptibility to oxidation. The main fishy odor compounds in commercial DHA-rich algal oil powder and DHA-rich algal oil microcapsules are hexanal and (E, E)-2,4-heptadienal. To address this issue, a microencapsulation [...] Read more.
Commercial DHA-rich algal oil has some issues, such as an unpleasant odor and susceptibility to oxidation. The main fishy odor compounds in commercial DHA-rich algal oil powder and DHA-rich algal oil microcapsules are hexanal and (E, E)-2,4-heptadienal. To address this issue, a microencapsulation process was designed for DHA-rich algal oil using infant rice powder (IRP), maltodextrin (MD), and whey protein concentrate (WPC) as wall materials, with sodium starch octenyl succinate (SSOS) and monoacylglycerol (MAC) as emulsifiers. The spray-drying method was used for microencapsulation. The experimental data showed that microcapsules with wall materials in a ratio of IRP/MD/WPC = 1:3:1 and an emulsifier content of 3.5% (SSOS and MAC) had the highest encapsulation efficiency (85.20 ± 6.03%) and the lowest aldehyde content (65.38 ± 3.23%). This microcapsule showed a good appearance and better oxidation stability compared with the crude oil, with a water content and average particle size of 1.69 ± 0.57% and 631.60 ± 23.19 nm, respectively. The results indicated that DHA-rich algal oil microcapsules prepared with infant rice powder had a lower fishy odor and better sensory acceptability compared to commercial DHA-rich algal oil powder. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>Schematic diagram of microcapsule preparation process.</p>
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<p>The influence factors of particle size, zeta potential, and moisture content.</p>
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<p>Scanning electron microscopy and photographic images of the spray-dried DHA microcapsules (1.00 K× and 2.00 K× magnification), (<b>a</b>–<b>j</b>) M1–M10 (M1, M2, M3, M4, M5: microcapsules with the ratio of IRN, MD, and WPC of 1:3.2:0.8, 1:3:1, 1:2.4:1.6, 1:2:2, and 1:1.6:2.4, respectively. M6, M7, M8, M9, M10: microcapsules with emulsifier content of 2%, 2.5%, 3%, 3.5%, and 4%, respectively).</p>
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<p>Efficiency of the microcapsules: (<b>a</b>) microcapsules with different ratios of IRN/MD/WPC. M1, M2, M3, M4, M5: microcapsules with the ratio of IRN, MD, and WPC of 1:3.2:0.8, 1:3:1, 1:2.4:1.6, 1:2:2, and 1:1.6:2.4, respectively. (<b>b</b>) Microcapsules with different emulsifier content. M6, M7, M8, M9, M10: microcapsules with emulsifier content of 2%, 2.5%, 3%, 3.5%, and 4%, respectively. Different letters indicate the significant difference among the samples at <span class="html-italic">p</span> &lt; 0.05. * <span class="html-italic">p</span> &lt; 0.05.</p>
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<p>The POV of algal oil and the spray-dried DHA microcapsules. DHA: DHA-rich algal oil; M9: prepared DHA-rich algal oil powder with IRN/MD/WPC = 1:3:1 and 3.5% emulsifier (SSOS and MAC). Different lowercase letters indicate the significant difference among the DHA samples at <span class="html-italic">p</span> &lt; 0.05. Different capital letters indicate the significant difference among the M9 samples at <span class="html-italic">p</span> &lt; 0.05. * <span class="html-italic">p</span> &lt; 0.05, and ** <span class="html-italic">p</span> &lt; 0.01.</p>
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<p>(<b>a</b>) The relative content per g of DHA of the total aldehydes of three samples; (<b>b</b>) the relative content per g of DHA of the single aldehydes of three samples. DHA: DHA-rich algal oil, 35% DHA; P: commercial DHA-rich algal oil powder, 10% DHA; M9: prepared DHA-rich algal oil powder with IRN/MD/WPC = 1:3:1 and 3.5% emulsifier (SSOS and MAC), 8.7% DHA. Different lowercase letters indicate significant difference at <span class="html-italic">p</span> &lt; 0.05 among DHA groups.</p>
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<p>The odor sensory score of the samples. DHA: DHA-rich algal oil, 35% DHA; P: commercial DHA-rich algal oil powder, 10% DHA; M9: prepared DHA-rich algal oil powder with IRN/MD/WPC = 1:3:1 and 3.5% emulsifier (SSOS and MAC), 8.7% DHA. Different letters indicate significant difference at <span class="html-italic">p</span> &lt; 0.05 among DHA groups.</p>
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16 pages, 3297 KiB  
Article
Alteration of the Morphological and Physicochemical Characteristics of Corn and Wheat Starch via Dry Heating with Whey Protein Isolates
by Eda Adal, Tugba Aktar and Hasene Keskin Çavdar
Foods 2024, 13(22), 3701; https://doi.org/10.3390/foods13223701 - 20 Nov 2024
Viewed by 443
Abstract
This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structural properties [...] Read more.
This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structural properties of the modified starches, such as color, particle size, thermal behavior (DSC), crystalline structure (XRD), and surface morphology (SEM), were analyzed. The results show that adding WPI significantly altered the gelatinization properties, surface morphology, and crystalline structure of both starches. DSC indicated that the gelatinization properties of starch/WPI mixtures varied, with corn starch showing a decreased gelatinization temperature and increased enthalpy, whereas wheat starch exhibited a more complex response, likely due to different structural changes. The XRD and FTIR results revealed WPI-enhanced crystallinity and structural changes, highlighting WPI-induced aggregation. Wheat starch, in particular, exhibited stronger interactions with WPI than corn starch, as evidenced by the accumulation patterns in the SEM images. The oil-binding capacity of native starches increased with dry heating and WPI addition, suggesting an improved hydrophobicity of starch granules. Dry heating and WPI addition significantly altered starch properties, highlighting the potential of thermal modulation to enhance starch–protein systems for targeted food applications. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>(<b>A</b>) FTIR spectra of samples of native starch and starch/WPI mixtures before and after dry heating. (<b>B</b>) An illustration of numerical deconvolution of the FTIR spectra in the starch I region (black line).</p>
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<p>XRD patterns of CS/WPI mixture without dry heating (CS/WPI), CS/WPI mixture dry heated for 4 h (CS/WPI-4h), WS/WPI mixture without dry heating (WS/WPI), and WS/WPI mixture dry heated for 4 h (WS/WPI-4h).</p>
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<p>Polarized light micrographs of samples. (<b>A</b>) CS/WPI mixture without dry heating (CS/WPI), (<b>B</b>) CS/WPI mixture dry heated for 4 h (CS/WPI-4h), (<b>C</b>) WS/WPI mixture without dry heating (WS/WPI), (<b>D</b>) WS/WPI mixture dry heated for 4 h (WS/WPI-4h).</p>
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<p>SEM micrographs of samples. (<b>A</b>) CS/WPI mixture without dry heating (CS/WPI), (<b>B</b>) CS/WPI mixture dry heated for 4 h (CS/WPI4h), (<b>C</b>) WS/WPI mixture without dry heating (WS/WPI), (<b>D</b>) WS/WPI mixture dry heated for 4 h (WS/WPI4 h).</p>
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<p>Photographs of oil-binding ability of samples. Arrow shows the interface between water and precipitate of oil–starch sample complex. Sample code: (<b>A</b>) native corn starch (CS), (<b>B</b>) corn starch dry heated for 4 h (CS4), (<b>C</b>) CS/WPI mixture without dry heating (CS/WPI), (<b>D</b>) CS/WPI mixture dry heated for 2 h (CS/WPI2h), (<b>E</b>) CS/WPI mixture dry heated for 4 h (CS/WPI4h), (<b>F</b>) native wheat starch (WS), (<b>G</b>) wheat starch dry heated for 4 h (WS4), (<b>H</b>) WS/WPI mixture without dry heating (WS/WPI), (<b>I</b>) WS/WPI mixture dry heated for 2 h (WS/WPI2h), (<b>J</b>) WS/WPI mixture dry heated for 4 h (WS/WPI4h).</p>
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17 pages, 4575 KiB  
Article
Comparative Quantitative and Discriminant Analysis of Wheat Flour with Different Levels of Chemical Azodicarbonamide Using NIR Spectroscopy and Hyperspectral Imaging
by Hongju He, Yuling Wang, Shengqi Jiang, Jie Zhang, Jicai Bi, Hong Qiao, Leiqing Pan and Xingqi Ou
Foods 2024, 13(22), 3667; https://doi.org/10.3390/foods13223667 - 18 Nov 2024
Viewed by 515
Abstract
This study investigated and comprehensively compared the performance of spectra (950–1660 nm) acquired respectively from NIR and HSI in the rapid and non-destructive quantification of azodicarbonamide (ADA) content (0–100 mg/kg) in WF and simultaneously identified WF containing excessive ADA (>45 mg/kg). The raw [...] Read more.
This study investigated and comprehensively compared the performance of spectra (950–1660 nm) acquired respectively from NIR and HSI in the rapid and non-destructive quantification of azodicarbonamide (ADA) content (0–100 mg/kg) in WF and simultaneously identified WF containing excessive ADA (>45 mg/kg). The raw spectra were preprocessed using 14 methods and then mined by the partial least squares (PLS) algorithm to fit ADA levels using different numbers of WF samples for training and validation in five datasets (NTraining/Validation = 189/21, 168/42, 147/63, 126/84, 105/105), yielding better abilities of NIR Savitzky–Golay 1st derivative (SG1D) spectra-based PLS models and raw HSI spectra-based PLS models in quantifying ADA with higher determination coefficients and lower root-mean-square errors in validation (R2V & RMSEV), as well as establishing 100% accuracy in PLS discriminant analysis (PLS-DA) models for identifying excessive ADA-contained WF in each dataset. Twenty-four wavelengths selected from a NIR SG1D spectra in a 168/42 dataset and 23 from a raw HSI spectra in a 147/63 dataset allowed for the better performance of quantitative models in ADA determination with higher R2V and RMSEV in validation (R2V > 0.98, RMSEV < 3.87 mg/kg) and for discriminant models in WF classification with 100% accuracy. In summary, NIR technology may be sufficient if visualization is not required. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>The flow chart of NIR and HSI for quantitative and discriminant analysis of wheat flour with different levels of ADA.</p>
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<p>The full raw spectral features of all WF samples acquired from NIR device.</p>
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<p>The full mean spectral features of all WF samples acquired from NIR device (<b>a<sub>1</sub></b>,<b>a<sub>2</sub></b>) and HSI system (<b>b<sub>1</sub></b>,<b>b<sub>2</sub></b>), respectively.</p>
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<p>The external validation performance of SRC-SG1D-MLR model (<b>a</b>) and SRC-RAW-MLR model (<b>b</b>) for prediction, as well as the corresponding DA models (<b>c</b>) for classification using independent samples.</p>
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<p>The external validation performance of SRC-SG1D-MLR model (<b>a</b>) and SRC-RAW-MLR model (<b>b</b>) for prediction, as well as the corresponding DA models (<b>c</b>) for classification using independent samples.</p>
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<p>The example distribution maps of WF samples with different ADA levels.</p>
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19 pages, 3360 KiB  
Article
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects
by Tiziana Di Renzo, Giovanni Cascone, Giuseppina Crescente, Anna Reale, Valeria Menga, Maria D’Apolito, Stefania Nazzaro, Maria Grazia Volpe and Stefania Moccia
Foods 2023, 12(22), 4096; https://doi.org/10.3390/foods12224096 - 11 Nov 2023
Viewed by 1564
Abstract
Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and [...] Read more.
Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole—100%, type 1—80%, and type 0—72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6–28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC). Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>Shown from left to right are the different degrees of sifting (whole wheat, type 1, and type 0) of ancient grain flours (Risciola, Carosella and Saragolla) from Southern Italy.</p>
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<p>Overlapping infrared spectra of selected cereals, appropriately grounded: Risciola (grey line), Carosella (blue line), and Saragolla (red line).</p>
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<p>Three-dimensional PCA score of the three grinding cereals Risciola, Carosella, and Saragolla derived from SIMCA.</p>
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<p>Percentage content of amylose (<span class="html-italic">w/w</span>) in flours obtained from ancient grains with different degrees of sifting (whole wheat, type 1, and type 0). Data are expressed as mean ± SD. The absence of symbols indicates non-significant differences between samples. Abbreviations: Rw: Risciola whole wheat; R1: Risciola 1; R0: Risciola 0; Cw: Carosella whole wheat; C1: Carosella 1; C0: Carosella 0; Sw: Saragolla whole wheat; S1: Saragolla 1; and S0: Saragolla 0.</p>
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<p>Kinetics of starch hydrolysis under in vitro conditions for the different samples analyzed. Data are expressed as mean ± SD of three independent experiments. Abbreviations: WB: white bread; Rw: Risciola whole wheat; R1: Risciola 1; R0: Risciola 0; Cw: Carosella whole wheat; C1: Carosella 1; C0: Carosella 0; Sw: Saragolla whole wheat; S1: Saragolla 1; and S0: Saragolla 0.</p>
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<p>Gluten index (GI%) in flours obtained from ancient grains with different degrees of sifting (whole wheat, type 1, and type 0). Data are expressed as mean ± SD. Different lowercase letters indicate significant differences (<span class="html-italic">p</span> &lt; 0.05). Abbreviations: Rw: Risciola whole wheat; R1: Risciola 1; R0: Risciola 0; Cw: Carosella whole wheat; C1: Carosella 1; C0: Carosella 0; Sw: Saragolla whole wheat; S1: Saragolla 1; and S0: Saragolla 0.</p>
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<p>Gluten content (g kg<sup>−</sup><sup>1</sup> DM) in flours obtained from ancient grains with different degrees of sifting (whole wheat, type 1, and type 0). Data are expressed as mean ± SD. Different lowercase letters indicate significant differences (<span class="html-italic">p</span> &lt; 0.05). Abbreviations: Rw: Risciola whole wheat; R1: Risciola 1; R0: Risciola 0; Cw: Carosella whole wheat; C1: Carosella 1; C0: Carosella 0; Sw: Saragolla whole wheat; S1: Saragolla 1; and S0: Saragolla 0.</p>
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14 pages, 1602 KiB  
Article
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy
by Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro and Tiziana Di Renzo
Foods 2023, 12(9), 1866; https://doi.org/10.3390/foods12091866 - 30 Apr 2023
Cited by 3 | Viewed by 2280
Abstract
Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown [...] Read more.
Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. For this reason, quinoa Titicaca and three amaranth accessions (5, 12, and 14) were cultivated in different experimental fields in the Campania Region and analyzed for the cultivation aspects, chemical composition, and microbiological quality of the seeds. All seeds showed a good adaptability to cultivation in the experimental areas of the Mediterranean basin. Quinoa seeds were characterized by their higher protein, fat, and ash content than the amaranth seeds, which were characterized by their higher value in dietary fiber. All seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria, mainly Bacillus cereus, B. licheniformis, B. safensis and B. subtilis, as identified by 16S rRNA sequencing analysis. So, the detection of Bacillus spp. must be strongly monitored, as quinoa and amaranth seeds could be used in bread production, where they can cause ropiness, resulting in great economic losses for the industries. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>Amaranth seeds (A1, A2 and A3) and Quinoa (Q1, Q2 and Q3) seeds grown in the Mediterranean basin of Southern Italy object of experimentation.</p>
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<p>Viable counts of the amaranth and quinoa seeds. Means ± standard deviations of triplicate independent experiments are shown. Letters on plot bars indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) in viable count for each microbial group within the different seeds (a, b).</p>
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<p>Dendrogram showing the similarity among DGGE profiles of DNA extracted from spore-forming bacteria isolated from quinoa and amaranth seeds. Asterisks (*) indicate those isolates identified by sequencing.</p>
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15 pages, 2085 KiB  
Article
White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
by Luciano M. Guardianelli, Bruna Carbas, Carla Brites, María C. Puppo and María V. Salinas
Foods 2023, 12(8), 1645; https://doi.org/10.3390/foods12081645 - 14 Apr 2023
Cited by 9 | Viewed by 2354
Abstract
Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak [...] Read more.
Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77–78 °C, 88–89 °C and 104–105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G′, G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>Differential scanning calorimetry thermograms of Misak and Rumbo lupine flour aqueous suspensions. Different letters in the same parameters indicate a significant difference (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Farinograms of wheat flour complemented with Misak lupine flour: 10% (M10), 20% (M20) and 30% (M30); and with Rumbo lupine flour: 10% (R10), 20% (R20) and 30% (R30). W<sub>abs</sub>: water absorption; td: development time; St: stability; SD: softening degree. The <span class="html-italic">Y</span>-axis corresponds to the consistency (between 0 and 700 BU)’’ the marked line parallel to <span class="html-italic">X</span>-axis indicates 500 BU; the <span class="html-italic">X</span>-axis is the kneading time (up to 40 min) for all the graphs.</p>
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<p>Small amplitude oscillatory rheology of dough. Elastic modulus (G′) as a function of viscous modulus (G″) of wheat flour dough with: Misak (<b>a</b>) and Rumbo (<b>b</b>) lupine flours. Complex modulus (G*) as a function of ω of wheat flour dough with Misak (<b>c</b>) or Rumbo (<b>d</b>) lupine flours. C: wheat dough. Wheat flour complemented with Misak: 10% (M10), 20% (M20) and 30% (M30); and with Rumbo: 10% (R10), 20% (R20) and 30% (R30). Different letters in the same parameters indicate a significant difference (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Slices of wheat-bread with incorporations of Rumbo flour (R10, R20 and R30) and Misak flour (M10, M20 and M30).</p>
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<p>Texture parameters of bread crumbs with lupine flours: (<b>a</b>,<b>b</b>) Firm: firmness; (<b>c</b>,<b>d</b>) Chew: chewiness; (<b>e</b>,<b>f</b>) Cohes: cohesiveness; (<b>g</b>,<b>h</b>) Sprin: springiness or elasticity. Breads with Misak flour: (<b>a</b>,<b>c</b>,<b>e</b>,<b>g</b>). Breads with Rumbo flour: (<b>b</b>,<b>d</b>,<b>f</b>,<b>h</b>). Errors bars: standard deviations. Different letters indicate significant differences (<span class="html-italic">p</span> &lt; 0.05).</p>
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15 pages, 1482 KiB  
Article
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
by Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites and María Cecilia Puppo
Foods 2023, 12(1), 170; https://doi.org/10.3390/foods12010170 - 29 Dec 2022
Cited by 17 | Viewed by 2712
Abstract
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, [...] Read more.
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>Fermentation curves of dough: wheat flour (control: C) and blends of wheat flour and oat flour at levels of 5, 15, and 25%.</p>
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<p>Baking quality parameters: (<b>A</b>) specific volume of bread and (<b>B</b>) Browning Index. Breads: wheat flour (control: C) and blends of wheat flour and oat flour at 5, 15, and 25%. Different letters in the same figure indicate significant differences (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Crumb texture parameters: wheat bread (control: C) and breads with mixtures of oat–wheat flours: 5, 15, and 25%. (<b>A</b>). Firmness. (<b>B</b>). Cohesiveness. (<b>C</b>) Chewiness. (<b>D</b>) Springiness. Different letters indicate significant differences between formulations (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>Percentages of responses for breads formulated with 5%, 15%, and 25% of oat flour. (<b>A</b>) Appearance. (<b>B</b>) Texture. (<b>C</b>) Flavor. (<b>D</b>) Global acceptability. Attributes: appearance, texture, flavor, overall acceptability.</p>
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18 pages, 1992 KiB  
Article
Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours
by Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites and María Cecilia Puppo
Foods 2022, 11(20), 3272; https://doi.org/10.3390/foods11203272 - 20 Oct 2022
Cited by 12 | Viewed by 3170
Abstract
Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 [...] Read more.
Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 and 48 h) to select the best conditions for improving the nutritional quality of their flours. Changes in proximal composition, total phenolic compounds, antioxidant activity, mineral content, unsaturated fatty acids and essential amino acids profiles of germinated quinoa seeds were determined. In addition, changes in structure and thermal properties of the starch and proteins as consequence of germination process were analyzed. In white quinoa, germination produced an increase in the content of lipids and total dietary fiber, at 48 h, the levels of linoleic and α-linolenic acids and antioxidant activity increase, while in red quinoa, the component that was mostly increased was total dietary fiber and, at 24 h, increased the levels of oleic and α-linolenic acids, essential amino acids (Lys, His and Met) and phenolic compounds; in addition, a decrease in the amount of sodium was detected. On the basis of the best nutritional composition, 48 h and 24 h of germination were selected for white and red quinoa seeds, respectively. Two protein bands were mostly observed at 66 kDa and 58 kDa, being in higher proportion in the sprouts. Changes in macrocomponents conformation and thermal properties were observed after germination. Germination was more positive in nutritional improvement of white quinoa, while the macromolecules (proteins and starch) of red quinoa presented greater structural changes. Therefore, germination of both quinoa seeds (48 h-white quinoa and 24 h-red quinoa) improves the nutritional value of flours producing the structural changes of proteins and starch necessary for obtaining high quality breads. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
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<p>Proximal composition of flours. Percentage of moisture (blue), proteins (red), lipids (green), total dietary fiber (violet) and ashes (yellow). (<b>A</b>) White quinoa flour without germination (WQ) and germinated 18 h (WQG18), 24 h (WQG24) and 48 h (WQG48). (<b>B</b>) Ungerminated red quinoa flour (RQ) and germinated 18 h (RQG18), 24 h (RQG24) and 48 h (RQG48). Different letters indicate significant differences in the same variety of quinoa (<span class="html-italic">p</span> &lt; 0.05).</p>
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<p>SDS-PAGE of proteins from quinoa flours: WQ: white quinoa, and WQG48: germinated 48 h (<b>A</b>). RQ: red quinoa, and RQG24: germinated 24 h (<b>B</b>). Protein extracted in buffer pH = 8 (<b>B</b>), buffer pH = 8 with 2% <span class="html-italic">w</span>/<span class="html-italic">v</span> SDS (B + SDS) and buffer pH = 8 with 2% <span class="html-italic">w</span>/<span class="html-italic">v</span> SDS and 0.5% <span class="html-italic">w</span>/<span class="html-italic">v</span> DTT (B + SDS + DTT).</p>
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<p>DSC thermograms of the different suspension of quinoa flours: (<b>A</b>) WQ: white quinoa, WQG48: germinated 48 h. (<b>B</b>) RQ: red quinoa, and RQG24: germinated 24 h. Values of temperatures and enthalpy change of the endothermic process (ΔH) are shown.</p>
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<p>Biplot (PCA) of the correlation between quinoa varieties and quinoa germination.</p>
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