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Advances in Improvement and Fortification of Cereal Food
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Advances in Improvement and Fortification of Cereal Food

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

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 12240

Special Issue Editors

Dr. Stanisław Kowalski

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Guest Editor
Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Interests: functional foods; edible insects; antioxidants; vegetable oils; bee products; bread supplementation
Special Issues, Collections and Topics in MDPI journals
Dr. Dorota Gumul

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Guest Editor
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Interests: antioxidants; bioactive compounds; utilization of by-products; innovative food with use waste; modified starches; encapsulation by extrusion; food science and technology; food and nutrition; food composition and analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Anna Mikulec

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Guest Editor Assistant
Faculty of Engineering Sciences, University of Applied Science in Nowy Sacz, Nowy Sacz, Poland
Interests: food science and technology; food and nutrition; food composition and analysis; functional foods; convenience food; food waste

Special Issue Information

Dear Colleagues,

Cereal products form the core of most diets around the world. Within this category of food products, examples include bread, pasta, cereals, flakes, snack items, and confectioneries. Cereal products manifest in various forms and are a pervasive component in the diet of the majority of individuals on a daily basis, significantly influencing their nutritional status and dietary patterns. Proper nutrition fully covers the body's needs for all necessary nutrients for development, function, and maintaining health. Modifying the diet through systematic nutritional education and selecting nutrient-rich products can increase deficient nutrient intake. Even if we choose our food carefully from a nutritional standpoint, it may not provide all the necessary nutrients for every individual in every physiological state. Therefore, fortifying food and rations can be used as alternatives to dietary modification. The primary aim of food enrichment is to prevent vitamin and nutrient deficiencies and compensate for losses that occur during technological processes. Food fortification plays a significant role in primary prevention, reducing the risk of specific diseases on a population scale. It is often used to increase the intake of certain nutrients in products that do not naturally contain them or contain negligible amounts.

Considering that grain products should serve as the primary source of energy in the diet and due to their popularity and frequent consumption, efforts should be made to explore their enrichment and fortification. Examples of enriching grain products include substituting wheat flour with gluten-free flours, incorporating raw materials with superior amino acid profiles into traditional recipes, such as those rich in polyunsaturated fatty acids (PUFAs), providing bioactive compounds, beneficial micronutrients, and macronutrients, among various other strategies.

Dr. Stanisław Kowalski
Dr. Dorota Gumul
Guest Editors

Dr. Anna Mikulec
Guest Editor Assistant

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

  • cereal products
  • intervention enrichment
  • compensatory enrichment
  • improvement enrichment
  • mandatory and/or voluntary fortification
  • antioxidants source
  • protein source
  • fat and fiber source
  • gluten-free cereal products
  • functional cereal products

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Published Papers (5 papers)

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Research

21 pages, 745 KiB  
Article
The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread
by Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk and Hanna Kowalska
Foods 2025, 14(2), 199; https://doi.org/10.3390/foods14020199 - 10 Jan 2025
Cited by 1 | Viewed by 1361
Abstract
This study aimed to evaluate the use of oyster mushroom (Pleurotus ostreatus) powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional and health-promoting qualities. Mixtures of rye [...] Read more.
This study aimed to evaluate the use of oyster mushroom (Pleurotus ostreatus) powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional and health-promoting qualities. Mixtures of rye flour with OMP were prepared, replacing 5, 7.5, and 10% rye flour with OMP. The baking quality of the tested flour samples was assessed based on their water absorption, falling number, and amylograph and swelling curve tests. The laboratory baking test was carried out using the sourdough method, prepared based on LV2 starter cultures, and the bread samples were assessed in terms of their technological, sensory, and nutritional characteristics, as well as the antioxidant potential. The OMP was characterized by a high content of basic nutrition components and a higher antioxidant potential. The addition of OMP increased the nutritional value of the rye flour and its water absorption, significantly prolonged the starch gelatinization time, and increased the xylolytic activity of the flour. The OMP enhanced the bread’s dietary fiber, minerals, protein, and phenolic compounds, and boosted its antioxidant potential. Also, the starch present in the bread with OMP was characterized by a higher pro-health value due to a higher share of slowly digestible starch. Incorporating 7.5% OMP into the rye bread formula positively affected the bread’s sensory profile in contrast to the bread with a 10% addition of OMP. Full article
(This article belongs to the Special Issue Advances in Improvement and Fortification of Cereal Food)
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17 pages, 2164 KiB  
Article
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta
by Ilaria Iacobellis, Alessia Lisi, Mirco Vacca, Carmen Aurora Apa, Giuseppe Celano, Leonardo Mancini, Fabio Minervini, Maria Calasso and Maria De Angelis
Foods 2024, 13(22), 3608; https://doi.org/10.3390/foods13223608 - 12 Nov 2024
Cited by 3 | Viewed by 2603
Abstract
This study explored the effects of spinach flour (SF) enrichment on pasta, focusing on chemical, nutritional and sensory properties, cooking performance, and microbiological stability. SF was added at 12.5% (PSP12) and 25% (PSP25). The enriched pasta had a lower pH than the control [...] Read more.
This study explored the effects of spinach flour (SF) enrichment on pasta, focusing on chemical, nutritional and sensory properties, cooking performance, and microbiological stability. SF was added at 12.5% (PSP12) and 25% (PSP25). The enriched pasta had a lower pH than the control (CP), due to spinach-derived organic acids, with PSP25 showing the highest fiber content. Enrichment increased B vitamins and minerals, especially calcium, magnesium, sodium, and potassium. PSP25 had a shorter cooking time, higher water absorption, and greater cooking loss. Enriched pasta showed lower starch hydrolysis index and predicted glycemic index, suggesting potential benefits for managing postprandial blood sugar levels. SF significantly altered the free amino acid (FAA) profile, with PSP25 showing the highest concentration of total FAAs. Antioxidant assays demonstrated that spinach-enriched pasta retained higher levels of phenols and flavonoids, after cooking also, compared to CP. Sensory analysis indicated that while PSP12 had higher overall acceptability, PSP25 exhibited stronger herbaceous flavors, which could affect consumer preference. Microbiologically, all samples were stable for 110 days. The findings suggest that SF enrichment enhances the nutritional value, antioxidant potential, and sensory qualities of pasta, with potential for commercial applications, although consumer acceptance could be influenced by its non-traditional taste and texture. Full article
(This article belongs to the Special Issue Advances in Improvement and Fortification of Cereal Food)
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13 pages, 2100 KiB  
Article
Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure
by Solja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, Kati Katina, Ndegwa H. Maina, Henrik Hansson, Annelie Moldin and Maud Langton
Foods 2024, 13(15), 2309; https://doi.org/10.3390/foods13152309 - 23 Jul 2024
Cited by 1 | Viewed by 1997
Abstract
Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology. To determine the role of feruloylation and hydrolysis of wheat bran AX on dough quality and microstructure, hydrolyzed and [...] Read more.
Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology. To determine the role of feruloylation and hydrolysis of wheat bran AX on dough quality and microstructure, hydrolyzed and unhydrolyzed AX fractions with low and high ferulic acid content were produced, and their chemical composition and properties were evaluated. These fractions were then incorporated into wheat dough, and farinograph measurements, large and small deformation measurements and dough microstructure were assessed. AX was found to greatly affect both fraction properties and dough quality, and this effect was modulated by hydrolysis of AX. These results demonstrated how especially unhydrolyzed fiber fractions produced stiff doughs with poor extensibility due to weak gluten network, while hydrolyzed fractions maintained a dough quality closer to control. This suggests that hydrolysis can further improve the baking properties of feruloylated wheat bran AX. However, no clear effects from AX feruloylation on dough properties or microstructure could be detected. Based on this study, feruloylation does not appear to affect dough rheology or microstructure, and feruloylated wheat bran arabinoxylan can be used as a bakery ingredient to potentially enhance the nutritional quality of bread. Full article
(This article belongs to the Special Issue Advances in Improvement and Fortification of Cereal Food)
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19 pages, 3762 KiB  
Article
Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour
by Mili Manchanda, Divya Rawat, Abhishek Chandra and Ramesh Kumar Saini
Foods 2024, 13(11), 1696; https://doi.org/10.3390/foods13111696 - 28 May 2024
Cited by 1 | Viewed by 2608
Abstract
Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in [...] Read more.
Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices. Full article
(This article belongs to the Special Issue Advances in Improvement and Fortification of Cereal Food)
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12 pages, 275 KiB  
Article
Nutritional, Biochemical, and Functional Properties of Pearl Millet and Moringa oleifera Leaf Powder Composite Meal Powders
by Faith Sibanda, Victoria A. Jideani and Anthony O. Obilana
Foods 2024, 13(5), 743; https://doi.org/10.3390/foods13050743 - 28 Feb 2024
Cited by 2 | Viewed by 2804
Abstract
This study sought to improve pearl millet’s nutritional, functional, and biochemical properties through malting and fermentation. Moringa oleifera leaf powder (MLP) was used as a fortificant. Mixture design was used to find optimal proportions for each component that yielded a high protein and [...] Read more.
This study sought to improve pearl millet’s nutritional, functional, and biochemical properties through malting and fermentation. Moringa oleifera leaf powder (MLP) was used as a fortificant. Mixture design was used to find optimal proportions for each component that yielded a high protein and or low saturated fat content. Twelve mixtures with varying ratios of fermented and malted pearl millet flour ranging between 30–65% and MLP between 5–15% were generated through I-Optimal mixture design. The mixtures were wet-cooked, freeze-dried, and analysed for protein and fat content. The data obtained were fitted to a linear mixture model, and the search for the optimum was conducted using Numerical Optimisation for maximising protein and minimising saturated fat. The linear model was suitable for explaining total protein and saturated fat variation with r2 of 0.50 and 0.51, respectively. Increasing MLP increased protein content. Two final formulations, Optimisation Solution 1 (OS1) and Optimisation Solution 2 (OS2), were generated through the optimisation process. Pearl millet’s protein content increased by up to 22%, while saturated fat decreased by up to 13%; ash content increased by 75%. Polyphenol content and oxygen radical absorbance capacity increased by 80% and 25%, respectively. Final and peak viscosity were reduced by 90% and 95%, respectively. Full article
(This article belongs to the Special Issue Advances in Improvement and Fortification of Cereal Food)
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