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Quality of Grains and Grain-Based Foods Volume II
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Quality of Grains and Grain-Based Foods Volume II

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

Deadline for manuscript submissions: closed (10 July 2024) | Viewed by 3587

Special Issue Editor

Dr. Larbi Rhazi

E-Mail Website
Guest Editor
Institut Polytechnique UniLaSalle, Transformations & Agro-Resources Unit (ULR 7519), Beauvais, CEDEX, France
Interests: cereal sciences; oleaginous; plant; agro-resources; biomolecules; biopolymers; health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The quality of grains (cereals, pseudocereals, legumes, etc.) is a very broad and nebulous topic that covers many different meanings and aspects. Grain quality largely depends on the species, genotype, environment and their interactions, as well as the grain’s end use. Quality is defined by a wide range of properties and factors. Physical quality includes yield, purity, moisture content, bulk density, kernel size, grain length, grain width, kernel hardness, vitreousness, kernel density, chalkiness, damaged kernels, color etc. Sanitary quality is associated with fungal infection, mycotoxins, insects and mites and their fragments or by-products, foreign material and dust. Nutritional quality is related to intrinsic characteristics such as the content of carbohydrates, fibers, proteins, lipids and micronutrients. Finally, grain quality can be related to process-related characteristics. Grain-based foods are a dietary staple around the world. An emerging challenge faced by food processes mostly characterized by oxidation phenomena is how to keep and improve the nutritional and sanitary qualities of grain-based food products whilst maintaining or improving health benefits.

This Special Issue of Foods is intended to cover recent studies addressing the importance of the quality of grains and grain-based foods. Studies may include analytical approaches for characterization. The evaluation of factors affecting the stability, transformation, accumulation and biosynthesis of micro and macronutrients is also desirable. Reviews in the field will also be welcome.

Dr. Larbi Rhazi
Guest Editor

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

  • quality
  • sanitary quality
  • nutritional quality
  • crops
  • grains
  • cereals
  • oleaginous
  • legumes
  • pseudocereals
  • food products
  • process
  • macronutrients
  • micronutrients
  • maillard products
  • decontamination

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Published Papers (2 papers)

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Research

17 pages, 2062 KiB  
Article
Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase Treatment
by Eunbin Ha and Meera Kweon
Foods 2024, 13(19), 3158; https://doi.org/10.3390/foods13193158 - 3 Oct 2024
Cited by 3 | Viewed by 1054
Abstract
This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated [...] Read more.
This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated with two xylanases (WE and WU) at concentrations ranging from 0.01% to 0.2%. Parameters such as solvent retention capacity (SRC), SDS sedimentation volume, dough mixing properties, and noodle characteristics were measured. The SRC revealed that flour S had the highest water-holding capacity, gluten strength, and arabinoxylan content. Xylanase treatment reduced water SRC values in flour S and increased the SDS sedimentation volume, with a greater effect from xylanase WU, indicating the potential enhancement of gluten strength. The impact of xylanases was pronounced at higher enzyme concentrations, with differences in dough mixing properties, resistance, and extensibility of fresh noodles, producing softer and stretchable noodles. Cooked noodles made from flours treated with xylanase were softer and had decreased firmness and chewiness, especially those made from flours S and M. This study concludes that WE-AX and WU-AX influence noodle texture; therefore, controlling their degradation with xylanases can produce noodles with varied textures, depending on the gluten strength of the flour. Full article
(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods Volume II)
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12 pages, 987 KiB  
Article
Camelina sativa Seeds and Oil as Ingredients in Model Muffins in Order to Enhance Their Health-Promoting Value
by Agnieszka Bilska, Danuta Kurasiak-Popowska, Tomasz Szablewski, Monika Radzimirska-Graczyk and Kinga Stuper-Szablewska
Foods 2024, 13(13), 2027; https://doi.org/10.3390/foods13132027 - 26 Jun 2024
Viewed by 1849
Abstract
The aim of this study was to see whether it is possible to add camelina oil and seeds as ingredients in muffins in order to enhance their health-promoting value, such as their bioactive compound content, while maintaining the organoleptic attributes considered desirable by [...] Read more.
The aim of this study was to see whether it is possible to add camelina oil and seeds as ingredients in muffins in order to enhance their health-promoting value, such as their bioactive compound content, while maintaining the organoleptic attributes considered desirable by consumers. Camelina oil is characterised by a high linolenic acid content. Four types of muffins were prepared for analysis: MBnO—control muffins (containing 11.85% rapeseed oil), MCsO—muffins containing camelina oil instead of rapeseed oil, MCsS—muffins containing 6.65% camelina seeds in relation to the mass of prepared dough, and MCsOS—muffins containing both camelina oil and camelina seeds. The change in the fatty acid profile in muffins with the addition of camelina oil was significant; however, it was found that, as a result of thermal treatment, lower amounts of saturated fatty acids were formed. Among all the investigated experimental variants, muffins were characterised by the highest contents of all the phenolic acids analysed. The substitution of rapeseed oil with camelina oil had no negative effect on most of the organoleptic attributes of the muffins. Moreover, thanks to a greater content of carotenoids, camelina oil had an advantageous effect on the improvement of product colour, thus improving its overall desirability. Full article
(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods Volume II)
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