Search Results (157)

In this study, whole grain sorghum flour was used to partially substitute the gluten-free flour blend in cookie formulation at 20% (C20) and 40% (C40) replacement levels. The goal was to explore its potential to improve the nutritional value and sensory appeal of cookies relative to conventional and commercially available gluten-free alternatives. Nutritional analysis revealed that cookies with added sorghum flour showed increased levels of protein, ash, and polyphenolic compounds, while maintaining favorable macronutrient profiles. Notably, several bioactive compounds, such as gallic acid, caffeic acid, and apigenin, were detected exclusively in sorghum-containing samples, suggesting enhanced functional properties. Despite these compositional changes, textural measurements showed no significant differences in hardness or fracturability compared with the control. Sensory profiling using the Rate-All-That-Apply (RATA) method demonstrated that both samples (C20 and C40) achieved balanced results in terms of aroma as well as texture and were generally well accepted by the panel. The results indicate that moderate inclusion of sorghum flour (20% and 40%) can improve the sensory and nutritional profiles of gluten-free cookies without compromising product acceptability. Sorghum thus offers a promising pathway for the development of high-quality, health-oriented, gluten-free bakery products. Full article

Buckwheat, a dicotyledonous pseudocereal from the Polygonaceae family, has emerged as a crop of scientific and industrial interest due to its exceptional phytochemical profile, adaptability to different environments, and minimal agronomic input requirements. This paper aims to highlight the proximate composition (carbohydrates, protein, dietary fiber, lipids, starch, vitamins, and minerals) of the buckwheat principal species, Fagopyrum esculentum Moench (common buckwheat) and Fagopyrum tataricum (L.) Gaertn (Tartary buckwheat). Other bioactive compounds, including flavonoids (e.g., rutin, quercetin), phenolic acids, and anthocyanins, were emphasized, together with their influence on human health. These constituents confer a broad range of biological activities such as anti-inflammatory, antimicrobial, antidiabetic, antihypertensive, and hypoglycemic effects. Moreover, buckwheat is inherently gluten-free, making it a valuable alternative in formulations targeting gluten-sensitive populations. Finally, the review addresses the possibility of using starch buckwheat as a raw material in starch-based films. Further research is needed to elucidate the potential of buckwheat starch as a viable material for the development of biodegradable food packaging films. Full article

In recent years, grain-free pet food has gained increasing attention due to its widespread promotion as a natural and hypoallergenic diet. This trend has prompted us to conduct an in-depth critical assessment of the nutritional implications of such diets. This review systematically analyzed the nutritional components of commercially available grain-free pet food, revealing significant variability in the nutritional composition of commercial pet diets. Moreover, grain-free formulations typically exhibit higher protein and fat levels. On the other hand, this review further explores the multifaceted health impacts of these diets on pets, including digestive function, cardiovascular health, allergic reactions, blood sugar regulation, mycotoxin safety, and palatability. This review points out that grain-free diets may offer potential benefits, such as improved blood sugar control, reduced mycotoxin exposure, and enhanced palatability; however, they also pose clear risks, particularly the potential association with dilated cardiomyopathy (DCM) in dogs. Additionally, the presence or absence of grains in the diet does not mitigate the risk of allergies. A grain-free diet is only intended to help specific individuals (such as those who are sensitive to grains/gluten) avoid allergens. Ultimately, the review emphasizes that nutritional adequacy, balance, and meeting individualized needs are the cornerstones of pet health, aiming to provide valuable insights for pet caregivers, veterinarians, and researchers. Full article

To mitigate consumer aversion toward edible insects, it is essential to determine the optimal level of insect powder by considering consumer acceptability. In this study, gluten-free (GF) chocolate cookies were manufactured using 3D printing with varying concentrations (0, 3, 6, 9, 12, and 15%) of Gryllus bimaculatus (GB) powder. Physicochemical properties, sensory perception using rate-all-that-apply questions, and consumer acceptability using survival analysis were evaluated. The effects of GB powder concentration on the proximate composition, pH, color attributes, physical properties, 3D printing performance, and post-processing of the cookies were analyzed and discussed. As the concentration of GB powder increased, crude protein, ash, crude fat, a*, and mechanical force increased, while L*, b*, and the pH of both the dough and cookies decreased. Consumer tests showed a negative correlation between GB concentration and consumer acceptability, with cookies containing 3% GB receiving the highest overall liking scores. Principal component analysis and partial least squares regression showed that lower GB levels enhanced positive sensory attributes such as sweetness, chocolate flavor, and moistness, whereas higher levels intensified bitter taste and astringency, contributing to reduced acceptability. According to survival analysis, the GB concentration at which 50% of consumers were predicted to reject the product was estimated at 5.23%, indicating the necessity to limit GB incorporation below this threshold to ensure consumer acceptance. This study provides a comprehensive understanding of the quality characteristics and consumer acceptability of insect-based GF cookies, offering valuable insights for future product development and market applications. Full article

The demand for functional beverages has increased significantly in recent years as society places more and more emphasis on healthy lifestyles and disease prevention. Functional beverages may contain various health-promoting, bioactive compounds (e.g., antioxidants, vitamins, minerals, prebiotics, probiotics, proteins, etc.). These ingredients originate from sources including fruits (e.g., red berries), vegetables (e.g., spinach), nuts (e.g., flaxseeds), and herbs (e.g., turmeric), or can be added as separate components (e.g., prebiotics). Their nutritional properties qualify pseudocereals (quinoa, buckwheat, and amaranth) as ideal bases for functional beverages. They are high in antioxidants (e.g., polyphenols), vitamins (e.g., folate), and minerals (e.g., iron). Their high protein content (5.7–25.3%, about three times higher than that of maize) improves the nutritional profile of plant-based drinks. They have a balanced protein and amino acid composition, as they contain all the essential amino acids (among which lysine is present in high amounts) and are gluten-free. The in vitro protein digestibility of pseudocereals is also outstanding (PDCAAS: quinoa (0.85), amaranth (0.70), and buckwheat (0.78), while those for wheat, rice, and maize are 0.42, 0.56, and 0.47, respectively). Given these benefits, trends in producing and consuming plant-based, especially pseudocereal-based, functional beverages are highlighted in the present review. Full article

High grain quality is a key target in wheat breeding and is influenced by genetic and environmental factors. This study evaluated 94 recombinant inbred lines (RILs) from a Pamyati Azieva × Paragon (PA × P) mapping population grown in two regions in Kazakhstan to assess the genetic basis of six grain quality traits: the test weight per liter (TWL, g/L), grain protein content (GPC, %), gluten content (GC, %), gluten deformation index in flour (GDI, unit), sedimentation value in a 2% acetic acid solution (SV, mL), and grain starch content (GSC, %). A correlation analysis revealed a trade-off between protein and starch accumulation and an inverse relationship between grain quality and yield components. Additionally, GPC exhibited a negative correlation with yield per square meter (YM2), underscoring the challenge of simultaneously improving grain quality and yield. With the use of the QTL Cartographer statistical package, 71 quantitative trait loci (QTLs) were identified for the six grain quality traits, including 20 QTLs showing stability across multiple environments. Notable stable QTLs were detected for GPC on chromosomes 4A, 5B, 6A, and 7B and for GC on chromosomes 1D and 6A, highlighting their potential for marker-assisted selection (MAS). A major QTL found on chromosome 1D (QGDI-PA × P.ipbb-1D.1, LOD 19.4) showed a strong association with gluten deformation index, emphasizing its importance in improving flour quality. A survey of published studies on QTL identification in common wheat suggested the likely novelty of 12 QTLs identified for GDI (five QTLs), TWL (three QTLs), SV, and GSC (two QTLs each). These findings underscore the need for balanced breeding strategies that optimize grain composition while maintaining high productivity. With the use of SNP markers associated with the identified QTLs for grain quality traits, the MAS approach can be implemented in wheat breeding programs. Full article

The Hetao Plain Irrigation District of Inner Mongolia faces critical agricultural sustainability challenges due to its arid climate, exacerbated by tightening Yellow River water allocations and pervasive water inefficiencies in the current wheat cultivation practices. This study addresses water scarcity by evaluating the impact of regulated deficit irrigation strategies on spring wheat production, with the dual objectives of enhancing water conservation and optimizing yield–quality synergies. Through a two-year field experiment (2020~2021), four irrigation regimes were implemented: rain-fed control (W0), single irrigation at the tillering–jointing stage (W1), dual irrigation at the tillering–jointing and heading–flowering stages (W2), and triple irrigation incorporating the grain-filling stage (W3). A comprehensive analysis revealed that an incremental irrigation frequency progressively enhanced plant morphological traits (height, upper three-leaf area), population dynamics (leaf area index, dry matter accumulation), and physiological performance (flag leaf SPAD, net photosynthetic rate), all peaking under the W2 and W3 treatments. While yield components and total water consumption exhibited linear increases with irrigation inputs, grain yield demonstrated a parabolic response, reaching maxima under W2 (29.3% increase over W0) and W3 (29.1%), whereas water use efficiency (WUE) displayed a distinct inverse trend, with W2 achieving the optimal balance (4.6% reduction vs. W0). The grain quality parameters exhibited divergent responses: the starch content increased proportionally with irrigation, while protein-associated indices (wet gluten, sedimentation value) and dough rheological properties (stability time, extensibility) peaked under W2. Notably, protein content and its subcomponents followed a unimodal pattern, with the W0, W1, and W2 treatments surpassing W3 by 3.4, 11.6, and 11.3%, respectively. Strong correlations emerged between protein composition and processing quality, while regression modeling identified an optimal water consumption threshold (3250~3500 m³ ha⁻¹) that concurrently maximized grain yield, protein output, and WUE. The W2 regime achieved the synchronization of water conservation, yield preservation, and quality enhancement through strategic irrigation timing during critical growth phases. These findings establish a scientifically validated framework for sustainable, intensive wheat production in arid irrigation districts, resolving the tripartite challenge of water scarcity mitigation, food security assurance, and processing quality optimization through precision water management. Full article

The application of micronization to previously freeze-dried red potatoes significantly increased their polyphenol content and antioxidant potential. As a result, they became a valuable additive for enriching gluten-free snacks with bioactive compounds. The aim of this study was to assess the health-promoting potential as well as the content of polyphenols, phytosterols, and vitamin E in gluten-free extrudates, also referred to as gluten-free snacks, with the addition of 10% to 40% freeze-dried and micronized red potatoes. Additionally, the study examined color parameters and nutritional composition, including dietary fiber content. It was found that the extrudates obtained from micronized and freeze-dried red potatoes were characterized by high nutritional value but, most importantly, a strong health-promoting potential due to their exceptionally high content of phenolic acids and anthocyanins, which contributed to their remarkable antioxidant activity. Snacks enriched with freeze-dried and micronized red potatoes contain significantly higher levels of protein (3- to 14-fold increase), ash (4.5- to 22.5-fold increase), and soluble dietary fiber fraction (10- to 26-fold increase) compared to the control sample. Moreover, these snacks exhibited very high concentrations of chlorogenic, cryptochlorogenic, and neochlorogenic acids, as well as elevated levels of pelargonidin and peonidin glycosides—polyphenolic compounds that were not detected in the control sample. These snacks contained substantial amounts of tocopherols and phytosterols, such as stigmasterol and beta-sitosterol (3- to 10-fold increase compared to the control). The study conclusively demonstrated that the 40% addition of freeze-dried and micronized red potatoes to gluten-free extrudates ensures the development of an innovative product with excellent health benefits and strong antioxidant activity. Full article

Cereals are the basis of the human diet, and among them, after rice and corn, wheat is the most cultivated in the world. Drought, conflicts, and high prices affect food security in many countries. The CHANGE-UP project funded by the PRIMA program aims at redesigning agricultural systems for the Mediterranean area to make them more resilient to climate change, and includes, among other agronomic innovations, the cultivation and characterization of perennial wheat genotypes. In this study, four perennial wheat lines, 235a, 20238, OK72, and 11955, grown in Italy, were examined for their technological and chemical composition and rheological properties and compared with the perennial species Thinopyrum intemedium (Kernza^®) and to a modern durum wheat variety, used as controls. On average, all the perennial genotypes presented very small kernels along with high protein content, total antioxidant capacity, and mineral content, and genotypes OK72 and 11955 presented good test weight values. Line 235a had the best gluten quality, whereas line 20238 reported the worst values for bread-making aptitude. Results indicate that perennial grains could adapt to the Italian environment and manifest their nutritional and technological potential, constituting promising raw materials for enhancing diversification in nutrition by sustainable agriculture based on agroecological principles. Full article

No-tillage (NT) has been widely recognized for significantly enhancing crop yield and nitrogen (N) use efficiency in dryland agricultural systems globally. However, in irrigated fields, NT has demonstrated adverse effects on wheat yield, and limited information is available regarding its impact on N uptake and use efficiencies, and grain protein characteristics. Previous studies concluded that drip fertigation (DF) achieved superior yield gain over the conventional N fertilizer broadcasting with flood irrigation (BF) under NT compared to rotary tillage (RT) and intensive tillage (PRT; first plowing followed by rotary tillage). This study measured tissue N concentration, grain protein content and composition, dough processing quality traits, and the activities of N metabolism enzymes in flag leaves and developing grains. The objectives were to (1) evaluate the response of N use traits and grain quality to DF, and (2) elucidate the relationship between gains in yield and N uptake across varying tillage methods. Results revealed that DF significantly increased N uptake by 35.4–38.0%, 22.1–22.2%, and 16.0–16.6% over BF under NT, RT, and PRT, respectively. This boosted N uptake predominantly contributed to enhanced N use efficiency (grain production per unit of total soil mineral and fertilizer N input). Regression analysis indicated that increased N pre-anthesis uptake was the primary driver of yield improvement by DF (r² > 0.99, P < 0.01). Furthermore, NT demonstrated superior improvements by DF in N nutrition index, grain protein content, gliadin content, wet gluten content, and water absorption rate compared to RT and PRT. In conclusion, wheat N use and grain protein under NT responded greater to DF than intensive tillage. Therefore, our findings emphasize that transitioning from conventional water and N management to DF is an effective and practical strategy for enhancing N uptake, achieving high yield, improving N use efficiency, and enriching grain protein content, particularly under NT conditions. Full article

This study evaluated the effects of incorporating spirulina algae powder (SAP) at 3%, 6%, and 9% into quinoa flour (QF) blends to produce gluten-free biscuits and snacks, compared to a 100% QF control. The chemical composition, mineral and amino acid content, antioxidant capacity, starch gelatinization, color, baking quality, sensory properties, and texture were analyzed. SAP was found to have high protein (62.50%), fat (5.92%), and ash (12.90%) content. Increasing the SAP concentration in QF blends resulted in a dose-dependent enhancement in the nutritional value of the biscuits and snacks. Farinograph analysis indicated a positive relationship between SAP percentage and water absorption. The inclusion of SAP significantly altered differential scanning calorimetry (DSC) and viscoamylograph parameters. Biscuit weight, volume, and specific volume decreased with increasing SAP levels. Hunter color measurements showed a SAP concentration-dependent darkening effect, which was supported by sensory assessments. The 9% SAP biscuits and snacks exhibited the greatest antioxidant activity, with DPPH values of 50.18 and 43.6 µmol/g, respectively, and reducing power values of 41.49 and 36.58 µmol/g, respectively. Overall, while all samples were deemed acceptable, the 3% and 6% SAP formulations generally demonstrated better sensory characteristics and improved nutritional profiles, suggesting their potential as suitable options for individuals with gluten sensitivities. Full article

Celiac disease (CD) is a chronic autoimmune disorder driven by both genetic and environmental factors, with the HLA DQ2/DQ8 genotypes playing a central role in its development. Despite the genetic predisposition, only a small percentage of individuals carrying these genotypes develop the disease. Gluten, a protein found in wheat, rye, and barley, is the primary environmental trigger, but other factors, such as the intestinal microbiota, may also contribute to disease progression. While the gluten-free diet (GFD) remains the cornerstone of treatment, many CD patients experience persistent inflammation and gut dysbiosis, leading to ongoing symptoms and complications. This chronic inflammation, which impairs nutrient absorption, increases the risk of malnutrition, anemia, and other autoimmune disorders. Recent studies have identified an altered gut microbiota in CD patients, both on and off the GFD, highlighting the potential role of the microbiota in disease pathogenesis. An emerging area of interest is the supplementation of n-3 polyunsaturated fatty acids (PUFAs), known for their anti-inflammatory properties, as a potential therapeutic strategy. n-3 PUFAs, found in fish oil and certain plant oils, modulate the immune cell function and cytokine production, making them a promising intervention for controlling chronic inflammation in CD. This review explores the current understanding of n-3 PUFAs’ effects on the gut microbiota’s composition and inflammation in CD, with the goal of identifying new avenues for complementary treatments to improve disease management. Full article

Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g., centesimal composition, specific volume, and color analysis), functional (e.g., total phenolic compounds and antioxidant capacity), and sensory quality (e.g., acceptance test and purchase intent) of gluten-free and lactose-free sweet bread. The results revealed that the addition of OPN led to a 63% increase in protein content and a 65% increase in ash content (p < 0.05). Higher OPN concentrations also enhanced the specific volume by up to 35% (p < 0.05), yielding softer and more voluminous loaves. Texture analysis showed reductions in crumb hardness and chewiness by up to 74.8% and 59.4%, respectively (p < 0.05), attributed to OPN’s water retention and gas-trapping abilities during fermentation. Furthermore, OPN addition resulted in a darker crust and a dark green crumb, with a remarkable increase in total phenolic compounds (up to 464%) and antioxidant capacity (up to 503%) (p < 0.05). Sensory evaluations indicated that OPN did not affect the overall impression compared to the control bread (p > 0.05), with all samples achieving purchase intention scores >3.0 points. Thus, incorporating OPN in gluten-free and lactose-free bread not only enhances nutritional and functional properties but also supports sustainable food production, presenting an innovative solution for consumers with dietary restrictions seeking health-oriented, eco-friendly products. Full article

The genetic composition of Saccharomyces cerevisiae and its various phenotypes during fermentation significantly correlate to the quality of Chinese steamed bread (CSB). However, the systematic correlation between different S. cerevisiae and CSB has not been fully elucidated. Herein, we characterised CSBs prepared with 36 isolates of S. cerevisiae (designated S1–S36) to comparatively evaluate their correlations. CSBs 1, 2, 13, 21, 25 and 33 exhibited suitable total titratable acidity (TTA) values, pH values and large specific volumes. Texture analysis showed that CSBs 1, 25 and 33 exhibited higher springiness and cohesiveness values. CSBs 8, 25 and 33 exhibited low hardness, gumminess and chewiness values. At the micro level, CSBs 1, 25 and 33 showed a loose reticular structure with large holes and in which starch particles wrapped into gluten protein. Fifty-nine volatile flavour compounds belonging to six categories were determined in 10 selected CSBs, and CSBs 1, 25 and 33 contained more flavour and balanced substance categories. In addition, comparative genomic analysis revealed 33 non-synonymous mutations in the three strains with strong fermentation ability (S1, S25 and S33) and the three strains with weak fermentation ability (S18, S20 and S35) involving 19 genes, including: the respiration-related genes COS5, COS8 and COX10; the starch metabolism transcription factor MSS11; the general transcription factor SPT8; the cell aggregation-related gene FLO1 and the transporter gene SEO1. Other genes with different genotypes were also enriched in respiration-related gene ontology terms. These data offer preliminary experimental evidence regarding the application of S. cerevisiae S1, S25 and S33 in fermented foods derived from grains. Full article

Maize gluten feed is rich in micronutrients and serves as a good source of protein and dietary fiber, but also contains anti-nutritional factors. In this study, fermentation conditions for the degradation of phytic acid and water-unextractable arabinoxylans in maize gluten feed using Bacillus subtilis were optimized. Key variables influencing the fermentation process were identified from seven potential parameters using the Plackett–Burman design. Three statistically significant factors, i.e., fermentation time, inoculum dose, and material-to-liquid ratio were further optimized through a central composite design and the efficiency of fermentation conditions was predicted. The accuracy of the predicted model was validated by subsequent experimentation. The optimum fermentation conditions were determined to be a fermentation time of 84.5 h, inoculum dose of 17.1%, and material-to-liquid ratio of 1:3.4. Under these conditions, 48% of phytic acid and 32% water-unextractable arabinoxylans were degraded. Following fermentation, the activities of protease, xylanase, phytase, and cellulase in maize gluten feed were significantly increased (p < 0.001), contributing to the breakdown of phytic acid and water-unextractable arabinoxylans, which improved the protein dispersibility index, in vitro protein digestibility, and mineral bioavailability. These findings suggest that fermenting maize gluten feed with Bacillus subtilis is a practical and effective approach to reducing anti-nutrients and enhancing its nutritional quality. Full article