Submit to Foods Review for Foods Propose a Special Issue

Journal Browser

► Journal Browser

Grain Products: Traditional and Innovative Technologies

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Published Papers

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

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 21425

Share This Special Issue

Special Issue Editors

Prof. Dr. Manuel Gomez

E-Mail Website
Guest Editor

Food Technology Area, Department of Agroforestry Engineering, University of Valladolid, 50 Avda. Madrid, 34071 Palencia, Spain
Interests: gluten-free; sugar free; fat reduction; flour quality; fiber enrichment
Special Issues, Collections and Topics in MDPI journals

Dr. Eliana Pereira

E-Mail Website
Guest Editor

Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: chemistry of natural products; emerging conservation technologies; gamma and electron beam irradiation; development of functional food; recovery of biological waste; bio-based ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereals are the basis of human nutrition. The technologies to process it have been known for a long time and have been adapted to the needs of consumers. Today, the needs of society are changing, and not all consumers demand the same properties from food products. Thus, while some ask for cheaper or more convenient products, others give priority to sensory or nutritional aspects. Due to these changes, the need for knowledge about ancestral practices such as the use of sourdoughs, or the interest in whole grains, has increased. At the same time, however, new needs have arisen due to the increase in people with pathologies, diseases, and intolerances, such as celiac patients, which has increased interest in products adapted to these needs, such as gluten-free products. For these developments, it is possible to use gluten-free cereals, but also other grains, such as pseudocereals and legumes. The nutritional advantages of these products have also caught the attention of researchers, who have the challenge of studying how to incorporate these raw materials into products traditionally made with cereals without significant loss of organoleptic quality, but also of studying certain traditional products made with these flours. However, the use of legumes for the production of meat analogs is also of great interest to satisfy an increasingly important part of consumers. This challenge is being resolved by applying new technologies to texturize proteins and thus obtain products that are more similar to the original ones.

This Special Issue is focused on the study of traditional and innovative technologies applied to different grains. The grains that can be studied include cereals, pseudocereals, legumes, nuts, and others such as flax, sesame, or sunflower. Among the derived products on which it is possible to expand knowledge are bakery products, such as breads, biscuits or cookies, pasta, snacks, and breakfast cereals, but also fermented beverages and meat analogs, and among the technologies to be studied, works that delve into the knowledge or adaptation of traditional technologies, such as sourdoughs, as well as new technologies to improve the nutritional or organoleptic quality of derivatives of different types of grains, are of interest. Articles on innovative analysis, methodologies and instrumentation will also be welcome, as well as those focused on the study of certain components with nutritional interest.

Prof. Dr. Manuel Gomez
Dr. Eliana Pereira
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

cereal
whole grain
pseudocereal
pulse
bakery products
sourdoughs
fermentation
gluten-free
health benefits

Published Papers (11 papers)

Download All Papers

Editorial

Jump to: Research

3 pages, 183 KiB

Open AccessEditorial

Grain Products: Traditional and Innovative Technologies

by Manuel Gómez and Eliana Pereira

Foods 2024, 13(7), 1126; https://doi.org/10.3390/foods13071126 - 08 Apr 2024

Viewed by 346

Abstract

The current knowledge regarding various cereals, their composition, and their processing methods is extensive [...] Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

Research

Jump to: Editorial

13 pages, 1524 KiB

Open AccessArticle

Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

by Nicolás Francisco Bongianino, María Eugenia Steffolani, Marianela Desiree Rodríguez, Mariela Cecilia Bustos, Carlos Alberto Biasutti and Alberto Edel León

Foods 2024, 13(4), 590; https://doi.org/10.3390/foods13040590 - 15 Feb 2024

Viewed by 513

Abstract

The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers’ health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta’s technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta’s technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = −0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures

Graphical abstract

18 pages, 1085 KiB

Open AccessArticle

Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour’s Nutritional, Chemical, Bioactive, and Technological Properties

by Diogo Salvati, Beatriz Helena Paschoalinotto, Filipa Mandim, Isabel C. F. R. Ferreira, Nádia Cristiane Steinmacher, Carla Pereira and Maria Inês Dias

Foods 2024, 13(3), 491; https://doi.org/10.3390/foods13030491 - 03 Feb 2024

Viewed by 1061

Abstract

Germination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures

Figure 1

10 pages, 1145 KiB

Open AccessArticle

Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars

by Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, Carlos Alberto Biasutti and Alberto Edel León

Foods 2023, 12(14), 2780; https://doi.org/10.3390/foods12142780 - 21 Jul 2023

Cited by 2 | Viewed by 3158

Abstract

The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour’s physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = −0.77 to sodium carbonate retention capacity (p = 8.5 × 10⁻⁵) and water retention capacity (p = 6.6 × 10⁻⁵). Evaluators’ preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators’ choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures

Graphical abstract

20 pages, 1426 KiB

Open AccessArticle

Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)

by Sara Margherita Borgonovi, Elena Chiarello, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi, Alessandra Bordoni, Alberto Barbiroli, Alessandra Marti, Stefania Iametti and Mattia Di Nunzio

Foods 2023, 12(10), 2047; https://doi.org/10.3390/foods12102047 - 18 May 2023

Cited by 2 | Viewed by 1412

Abstract

Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckwheat, a variety of anti-nutritional features makes it difficult to exploit its full potential. In this framework, sprouting (or germination) may represent a process capable of improving the macromolecular profile, including reducing anti-nutritional factors and/or synthesizing or releasing bioactives. This study addressed changes in the biomolecular profile and composition of buckwheat that was sprouted for 48 and 72 h. Sprouting increased the content of peptides and free-phenolic compounds and the antioxidant activity, caused a marked decline in the concentration of several anti-nutritional components, and affected the metabolomic profile with an overall improvement in the nutritional characteristics. These results further confirm sprouting as a process suitable for improving the compositional traits of cereals and pseudo-cereals, and are further steps towards the exploitation of sprouted buckwheat as a high-quality ingredient in innovative products of industrial interest. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures

Figure 1

13 pages, 945 KiB

Open AccessArticle

Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality

by Lorena S. Sciarini, Pablo M. Palavecino, Pablo D. Ribotta and Gabriela N. Barrera

Foods 2023, 12(4), 756; https://doi.org/10.3390/foods12040756 - 09 Feb 2023

Cited by 3 | Viewed by 1309

Abstract

Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of Gleditsia triacanthos (Gledi) have been studied. In this work, we evaluated the incorporation of this hydrocolloid, alone and in combination with Xanthan gum, in gluten-free batters and bread and compared it with Guar gum. The incorporation of hydrocolloids increased the viscoelastic profile of the batters. Gledi addition at 0.5% and 1.25% increased the elastic modulus (G′) by 200% and 1500%, respectively, and similar trends were observed when Gledi-Xanthan was used. These increases were more pronounced when Guar and Guar-Xanthan were used. The batters became firmer and more elastically resistant because of the addition of hydrocolloids; batters containing Gledi had lower values of these parameters than batters containing Gledi-Xanthan. The addition of Gledi at both doses significantly increased the volume of the bread compared to the control by about 12%, while when Xanthan gum was included, a decrease was observed, especially at higher doses (by about 12%). The increase in specific volume was accompanied by a decrease in initial crumb firmness and chewiness, and during storage, they were significantly reduced. Bread prepared with Guar gum and Guar-Xanthan gum combinations was also evaluated, and the trends observed were comparable to that of bread with Gledi gum and Gledi-Xanthan gum. The results showed that Gledi addition favors the production of bread of high technological quality. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures

Graphical abstract

11 pages, 1309 KiB

Open AccessCommunication

Lab-Scale Methodology for New-Make Bourbon Whiskey Production

by Virginia L. Verges, Jarrad W. Gollihue, Glenna E. Joyce and Seth DeBolt

Foods 2023, 12(3), 457; https://doi.org/10.3390/foods12030457 - 18 Jan 2023

Cited by 2 | Viewed by 2745

Abstract

Whiskey production originated in Scotland in the 15th century and was based on malted barley. As Scotch-Irish settlers came into the Ohio river valley, they began fermenting and distilling the primary grain of North America, maize. These earlier settlers started a heritage; they created American Whiskey. The bourbon industry in Kentucky had tremendous growth in the last 20 years, and currently, distilleries have a broad increase in product innovation, new raw materials, improved sustainability, efficient processes, and product diversification. Our study presents a new lab-scale method for new-make bourbon whiskey production. It was developed to mimic distilleries’ processes; therefore, results can be extrapolated and adopted by commercial distilleries. The method focused on reproducibility with consistency from batch to batch when handled by an operator or small crew in a university lab. The method consisted of a first cooking step to make a “mash”, a fermentation phase of 96 h, a first distillation accomplished with a copper pot still to obtain the “low wines” and a second distillation carried out with an air still to collect the “hearts”. The method produced a final distillate of 500–700 mL for further sensory analysis and tasting. This lab-scale method showed consistency between samples in the different parameters quantified and will be also used to train students in fermentation and distillation studies. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures

Figure 1

14 pages, 2149 KiB

Open AccessArticle

Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)

by Pedro Maldonado-Alvarado, Darío Javier Pavón-Vargas, Juan Abarca-Robles, Silvia Valencia-Chamorro and Claudia Monika Haros

Foods 2023, 12(2), 389; https://doi.org/10.3390/foods12020389 - 13 Jan 2023

Cited by 10 | Viewed by 4059

Abstract

The aim of this study is to evaluate the effect of desaponification, soaking, germination, and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red, and black. Desaponification and soaking reduced the number of minerals and the nutritional content. Germination of the seeds was carried out in the desaponified samples. The nutritional values, phytase activity, and phytic acid content of quinoa were measured after 6 h of soaking and then at 4 and 7 days during germination plus 7 days of refrigerated storage (4 °C). Germination increased the fibre and protein content as well as the iron, zinc, and calcium content. Germination significantly increased the phytase activity in all varieties and decreased the phytic acid content. The phytic acid content decreased during germination from 32 to 74%. Refrigerated storage had no significant effect on most of the factors studied. Germination boosts nutritional content and phytase activity while decreasing phytic acid content. Germination can be a simple method to reduce phytic acid in quinoa and may also improve the nutritional quality of this pseudocereal with the potential for use in functional foods and vegetarian diets. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures

Figure 1

14 pages, 1130 KiB

Open AccessArticle

A Highly Sensitive Method for the Detection of Hydrolyzed Gluten in Beer Samples Using LFIA

by Verónica Segura, Miguel Ángel Siglez, Ángela Ruiz-Carnicer, Izaskun Martín-Cabrejas, María van der Hofstadt, Encarnación Mellado, Isabel Comino and Carolina Sousa

Foods 2023, 12(1), 160; https://doi.org/10.3390/foods12010160 - 28 Dec 2022

Cited by 2 | Viewed by 1757

Abstract

Most gluten analysis methods have been developed to detect intact gluten, but they have shown limitations in certain foods and beverages in which gluten proteins are hydrolyzed. Methods based on G12/A1 moAbs detect the sequences of gluten immunogenic peptides (GIP), which are the main contributors to the immune response of celiac disease (CD). Immunogenic sequences with tandem epitopes for G12/A1 have been found in beers with <20 mg/kg gluten, which could be consumed by CD patients according to the Codex Alimentarius. Therefore, an accurate method for the estimation of the immunogenicity of a beer is to use two moAbs that can recognize celiac T cell epitopes comprising most of the immunogenic response. Here, a specific and sensitive method based on G12/A1 LFIA was developed to detect GIP in beers labeled gluten-free or with low gluten content, with an LOD of 0.5 mg/kg. A total of 107 beers were analyzed, of those 6.5% showed levels higher than 20 mg/kg gluten and 29% showed levels above the LOD. In addition, G12/A1 LFIA detected gluten in 15 more beer samples than competitive ELISA with another antibody. Despite their labeling, these beers contained GIP which may cause symptoms and/or intestinal damage in CD patients. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures

Figure 1

12 pages, 1354 KiB

Open AccessArticle

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

by Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti and Alberto Barbiroli

Foods 2022, 11(24), 4040; https://doi.org/10.3390/foods11244040 - 14 Dec 2022

Cited by 2 | Viewed by 1681

Abstract

The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conventional extrusion (C_R) and extrusion-cooking (EC_R), whereas heat-treated red lentils (HT) were processed into pasta by conventional extrusion (C_HT). A “high protein” and “high fiber” pasta was prepared. Using HT was effective in increasing the luminosity (that was about 88, 91, and 96 for EC_R, C_R, and C_HT, respectively), and decreasing the presence of defects on the pasta surface (heterogeneity was 5%, 36%, and 45% for C_HT, EC_R, and C_R, respectively). Heat treatment on grains or flour significantly increased starch susceptibility to α-amylase (6.6, 7.4, and 8.6% for C_R, C_HT, and EC_R, respectively) and decreased the final viscosity (from 335 BU in C_R to 287 and 291 BU in EC_R and C_HT), resulting in a significant increase in starch digestibility (slowly digestible starch was about 41, 27, and 26% in C_R, C_HT, and EC_R, respectively). As regards proteins, the main effect on their structure was observed in C_HT, where the cooking behavior was much improved and cooking losses were lowest (5.7%). On the other hand, protein and starch organization in EC_R might have accounted for pasta resistance in overcooking. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures

Figure 1

14 pages, 1080 KiB

Open AccessCommunication

Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

by Grace Abosede Daji, Ezekiel Green, Adrian Abrahams, Ajibola Bamikole Oyedeji, Kedibone Masenya, Kulsum Kondiah and Oluwafemi Ayodeji Adebo

Foods 2022, 11(20), 3171; https://doi.org/10.3390/foods11203171 - 11 Oct 2022

Cited by 4 | Viewed by 1824

Abstract

Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use of the Box–Behnken-response surface methodology (RSM). Fermentation time and temperature as well as boiling time were optimized and pH, total titratable acidity (TTA) and total soluble solids (TSS) determined. Results obtained showed that the processing conditions significantly (p ≤ 0.05) influenced the physicochemical properties. pH values of the mahewu samples ranged between 3.48–5.28 and 3.50–4.20 for YM mahewu and WM mahewu samples, respectively. Reduction in pH values after fermentation coincided with an increase in TTA as well as changes in the TSS values. Using the numerical multi-response optimisation of three investigated responses the optimal fermentation conditions were observed to be 25 °C for 54 h and a boiling time of 19 min for white maize mahewu and 29 °C for 72 h and a boiling time of 13 min for yellow maize mahewu. Thereafter white and yellow maize mahewu were prepared with the optimized conditions using different inocula (sorghum malt flour, wheat flour, millet malt flour or maize malt flour) and the pH, TTA and TSS of the derived mahewu samples determined. Additionally, amplicon sequencing of the 16S rRNA gene was used to characterise the relative abundance of bacterial genera in optimized mahewu samples, malted grains as well as flour samples. Major bacterial genera observed in the mahewu samples included Paenibacillus, Stenotrophomonas, Weissella, Pseudomonas, Lactococcus, Enterococcus, Lactobacillus, Bacillus, Massilia, Clostridium sensu stricto 1, Streptococcus, Staphylococcus, Sanguibacter, Roseococcus, Leuconostoc, Cutibacterium, Brevibacterium, Blastococcus, Sphingomonas and Pediococcus, with variations noted for YM mahewu and WM mahewu. As a result, the variations in physicochemical properties are due to differences in maize type and modification in processing conditions. This study also discovered the existence of variety of bacterial that can be isolated for controlled fermentation of mahewu. Full article

(This article belongs to the Special Issue Grain Products: Traditional and Innovative Technologies)

► Show Figures