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Applied Sciences
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Cereal-Based Food Processing and Nutritional Quality: Latest Advances and Prospects
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Cereal-Based Food Processing and Nutritional Quality: Latest Advances and Prospects

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

Deadline for manuscript submissions: 20 March 2026 | Viewed by 6076

Special Issue Editors

Dr. Dorota Teterycz

E-Mail Website
Guest Editor
Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: pasta; pastry; wheat; semolina; cookies; biscuits
Dr. Anna Wirkijowska

E-Mail Website
Guest Editor
Faculty of Food Science and Biotechnology, Department of Engineering and Cereal Technology, University of Life Sciences in Lublin, Lublin, Poland
Interests: food analysis; food processing; backery products; pastries; functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Piotr Zarzycki

E-Mail Website
Guest Editor
Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: flour; rheology; texture properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Grain foods are a dietary staple in many countries around the world. This includes products such as pasta, bread, pastries, snacks, and breakfast cereals. Currently, many consumers are aware of the foods they eat, and insist that their meals be nutritious and health-promoting. To meet consumer demands, manufacturers are trying to produce new products that meet both sensory requirements and provide the necessary nutrients and health-promoting ingredients in optimal amounts. Cereal products are an ideal matrix for fortification, so their range is constantly expanding.

Cereal grains, although rich in complex carbohydrates, fiber, protein, vitamins, minerals, and bioactive substances, often have certain components in deficient amounts; hence, the fortification of cereal-based foods seems to be justified. Widespread and new food production and fortification techniques are facilitating this task. Fermented and gluten-free products are also becoming popular, responding to specific needs in various disease entities and food intolerances.

This Special Issue encourages the publication of original research papers and review articles on the following:

  • Novel and fortified cereal-based foods;
  • Common and innovative methods of cereal food production;
  • The impact of various processes on the quality and nutritional value of products;
  • Prospects for development in cereal-based food production.

Dr. Dorota Teterycz
Dr. Anna Wirkijowska
Dr. Piotr Zarzycki
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • cereal-based food
  • food processing
  • nutritional quality
  • chemical composition of food
  • health properties of food
  • innovative technology
  • bioactive substances

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Published Papers (5 papers)

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Research

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19 pages, 870 KB  
Article
From Apple By-Product to Shortbread Cookies: Drying Conditions and Their Impact on Product Quality
by Anna Krajewska, Dariusz Dziki and Aldona Sobota
Appl. Sci. 2025, 15(19), 10667; https://doi.org/10.3390/app151910667 - 2 Oct 2025
Viewed by 369
Abstract
Apple pomace, a by-product of juice production, is a rich source of dietary fiber and bioactive compounds, making it a promising functional ingredient for bakery applications. This study evaluated the physicochemical and sensory properties of shortbread cookies enriched with apple pomace dried under [...] Read more.
Apple pomace, a by-product of juice production, is a rich source of dietary fiber and bioactive compounds, making it a promising functional ingredient for bakery applications. This study evaluated the physicochemical and sensory properties of shortbread cookies enriched with apple pomace dried under different conditions, while also analyzing the drying process, focusing on drying kinetics and powder characteristics. Pomace dried by either contact drying or freeze-drying was ground and used to replace 20% of wheat flour in the cookie formulation. Drying kinetics were best described by the modified Page model, and freeze-dried pomace showed higher grindability than contact-dried samples. Cookies enriched with pomace exhibited similar overall composition, with differences mainly observed in fiber content (9.82–11.75%). Those containing freeze-dried pomace were lighter, with reduced red and increased yellow tones, and were firmer, requiring approximately 30% higher cutting force. Despite differences in physical properties, enriched cookies were consistently rated higher in overall acceptability than the controls. The results indicate that the drying method and temperature influence the physicochemical properties of apple by-product and the resulting cookies, while having mainly minor effects on sensory acceptance, confirming the potential of apple pomace as a functional ingredient in bakery products. Full article
(This article belongs to the Special Issue Cereal-Based Food Processing and Nutritional Quality: Latest Advances and Prospects)
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23 pages, 1637 KB  
Article
Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition
by Ivan Švec, Beverly Hradecká, Pavel Skřivan, Marcela Sluková, Jiří Štětina, Filip Beňo and Jana Hajšlová
Appl. Sci. 2025, 15(18), 9914; https://doi.org/10.3390/app15189914 - 10 Sep 2025
Viewed by 427
Abstract
Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of wheat flour and CRPW differed in terms of [...] Read more.
Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of wheat flour and CRPW differed in terms of darkness “100 − L*” and redness a*. The color of the baked products reflected these differences, but the darkening of the whole grain crackers was less intense; the shades of wheat–cricket 90:10 and whole grain 100:0 cracker variants were comparable. Within the WF subset, the hardness diminished insignificantly, with the reverse occurring in the WG group (from 25 to 22 N and from 31 to 35 N, respectively). The flexibility of the crackers was independent on type of wheat flour and the proportion of CRPW, as shown by a 90% confidence interval of 0.97–1.06 mm. By Principal Component Analysis, the primary role of wheat flour type in distinguishing the crackers was confirmed. As expected, the darkness “100 − L*” and the redness a* of the cracker surface could be used to predict the results of the texture breaking test and fragility in general (P = 95%). The 90:10 WF–cricket crackers and 95:5 WG–cricket crackers had similar properties, and both could be adopted in baking practice without modification. Full article
(This article belongs to the Special Issue Cereal-Based Food Processing and Nutritional Quality: Latest Advances and Prospects)
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13 pages, 2771 KB  
Article
The Nutritional Content of Ready-to-Eat Breakfast Cereals in the Greek Market: A Cross-Sectional Analysis of Child- and Adult-Marketed Products
by Electra Anna Gkoura and Vassilios Raikos
Appl. Sci. 2025, 15(17), 9538; https://doi.org/10.3390/app15179538 - 29 Aug 2025
Viewed by 1464
Abstract
Ready-to-eat cereals are a popular breakfast choice for children and adults, offering convenience and affordability. This study aimed to evaluate the nutritional content of ready-to-eat cereals available in the Greek market and compare data for the following categories: products targeted at adults (n [...] Read more.
Ready-to-eat cereals are a popular breakfast choice for children and adults, offering convenience and affordability. This study aimed to evaluate the nutritional content of ready-to-eat cereals available in the Greek market and compare data for the following categories: products targeted at adults (n = 208) vs. children (n = 74) and their subgroups: all bran vs. refined and gluten containing vs. gluten free. Protein, fat, saturated fat and fiber were all present in significantly greater quantities in the adult group when compared with the child group. The median content of sugar contained in children’s products (25.0/100 g) was significantly higher than the one present in adults’ ready-to-eat cereals (15.2/100 g). Sugar content of children and adult’s RTECs was assessed against the criteria set by the United States Department of Agriculture (USDA) and the Regional Office for Europe of the World Health Organization (WHO). Sugar in children’s products (7.5 g per serving) did not comply with the criterion of <6 g per 30 g of serving. On the other hand, the sugar content in adult-oriented cereals (6.0 g per serving) was below the criterion of <10 g per 45 g of serving. All bran products demonstrated a better nutritional profile overall compared with the refined ones, but children’s options in the market are very limited, with only two products identified. Sugar reduction, particularly for children’s ready-to-eat cereals, should be a priority for policymakers and the food industry. Full article
(This article belongs to the Special Issue Cereal-Based Food Processing and Nutritional Quality: Latest Advances and Prospects)
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18 pages, 798 KB  
Article
The Impact of Nut-Based Plant Beverages on Wheat Bread Quality: A Study of Almond, Hazelnut, and Walnut Beverages
by Anna Wirkijowska, Dorota Teterycz and Piotr Zarzycki
Appl. Sci. 2025, 15(16), 8821; https://doi.org/10.3390/app15168821 - 10 Aug 2025
Viewed by 739
Abstract
Nut-based plant beverages are gaining recognition for their functional properties and nutritional value in bakery applications. This study evaluated the effects of substituting water with hazelnut (BH), walnut (BW), and almond (BA) beverages in wheat bread formulations at four substitution levels (25–100%). Thirteen [...] Read more.
Nut-based plant beverages are gaining recognition for their functional properties and nutritional value in bakery applications. This study evaluated the effects of substituting water with hazelnut (BH), walnut (BW), and almond (BA) beverages in wheat bread formulations at four substitution levels (25–100%). Thirteen bread variants, including a control, were produced using the straight dough method. The impact of substitution on dough performance, crumb structure, texture, color, physicochemical composition, and sensory attributes was evaluated. All nut beverages improved bread yield, with BA100 and BW100 showing the highest values. Crumb moisture was well retained, and baking losses were reduced in some high-substitution variants. Medium-sized pores (0.1–0.9 mm2) dominated crumb structure, particularly in almond-enriched breads, which contributed to desirable loaf volume and crumb elasticity. Walnut beverage significantly darkened the crumb due to natural pigments, while BA and BH maintained lighter tones and enhanced yellowness. Nut-based beverages increased ash and fat content, with BW breads showing the highest caloric values—mainly due to beneficial unsaturated fats. Sensory evaluation confirmed high consumer acceptability, with the highest ratings observed for breads containing 100% walnut and 50–75% almond beverage. These variants demonstrated the most favorable balance of technological performance and nutritional enhancement, underscoring their potential as optimal formulations for clean-label, plant-based bread products. Full article
(This article belongs to the Special Issue Cereal-Based Food Processing and Nutritional Quality: Latest Advances and Prospects)
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Review

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27 pages, 521 KB  
Review
Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production
by Manuel Gómez, Marina Braojos, Raúl Fernández and Florencia Parle
Appl. Sci. 2025, 15(4), 2189; https://doi.org/10.3390/app15042189 - 18 Feb 2025
Cited by 2 | Viewed by 2343
Abstract
Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fibers, vitamins, minerals, [...] Read more.
Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fibers, vitamins, minerals, and bioactive compounds. Fortifying pasta with plant-based by-products can be nutritionally beneficial, and the number of publications on this topic has increased significantly in recent years. However, it presents a challenge when aiming to achieve products with good organoleptic quality. This review analyzes the published information on the effect of including plant-based by-products on the technological quality (optimal cooking time, solid loss, swelling index, and water absorption during cooking, color, and texture), nutritional value, and organoleptic properties of pasta. It also provides a critical perspective on gaps in the current knowledge and highlights aspects that should be addressed in the future. Full article
(This article belongs to the Special Issue Cereal-Based Food Processing and Nutritional Quality: Latest Advances and Prospects)
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