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Foods 2018, 7(4), 49; https://doi.org/10.3390/foods7040049

Betaine in Cereal Grains and Grain-Based Products

Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
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Received: 27 February 2018 / Revised: 20 March 2018 / Accepted: 23 March 2018 / Published: 29 March 2018
(This article belongs to the Special Issue Functional and Bioactive Properties of Food)
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Abstract

Betaine is a non-essential nutrient which performs several important physiological functions in organisms. Abundant data exist to suggest that betaine has a potential for prevention of chronic diseases and that its dietary intake may contribute to overall health enhancement. Several studies have pointed out that the betaine status of the general population is inadequate and have suggested nutritional strategies to improve dietary intake of betaine. Cereal-based food has been implicated as the major source of betaine in the Western diet. This review summarizes the results on the betaine content in various cereals and related products. Attention has been given to the betaine content in gluten-free grains and products. It also discusses the stability of betaine during processing (cooking, baking, extrusion) and possibilities to increase betaine content by fortification. View Full-Text
Keywords: betaine; cereals; pseudocereals; gluten-free; stability; cooking; baking; extrusion betaine; cereals; pseudocereals; gluten-free; stability; cooking; baking; extrusion
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Filipčev, B.; Kojić, J.; Krulj, J.; Bodroža-Solarov, M.; Ilić, N. Betaine in Cereal Grains and Grain-Based Products. Foods 2018, 7, 49.

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