Search Results (157)

The term ‘superfoods’ refers to a rapidly expanding group of food products that have gained increasing global interest due to their high nutritional value and association with health-oriented dietary patterns. Many superfoods, particularly grains and seeds, are rich sources of essential minerals, plant protein, dietary fibre, and bioactive compounds, making them valuable components of gluten-free, vegetarian, and vegan diets. The aim of this study was to evaluate the elemental composition of selected superfood grains and seeds and to verify the reliability of manufacturers’ declarations. The analyses confirmed that the investigated samples possess a rich macro- and trace elemental composition, with pronounced differences among product groups. Based on median concentrations, pumpkin and hemp seeds were characterized by generally high levels of Mg, K, P, Fe, Mn, and Zn, whereas chia seeds exhibited notably elevated Ca content. In contrast, quinoa and amaranth showed comparatively lower elemental concentrations. Most of the results obtained for the analysed products are within the permissible deviation from the value declared on the packaging, as specified in the relevant EU regulations. The presence of potentially toxic elements, including Al, Pb, and Cd, was also detected. Cadmium accumulation was of particular concern in flax seeds, where all samples exceeded the limit of quantification and approached permissible levels. Principal component analysis revealed clear clustering patterns, indicating similarities between amaranth and quinoa, as well as between hemp and pumpkin seeds, while chia and flax seeds formed distinct groups. These results highlight both the nutritional potential of superfoods and the necessity for independent verification of their elemental composition. Full article

Pseudocereals are naturally gluten-free crops because they do not contain gluten-forming proteins which are present in other grains. The main pseudocereals used in bakery formulations are buckwheat, amaranth, and quinoa, because they have a balanced nutritional profile including high-quality proteins, dietary fiber, essential minerals, and bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic health-promoting effects. Due to their high nutritional value, they have increasingly been used as functional ingredients in bakery products, particularly for consumers with celiac disease, gluten intolerance, or those seeking nutritionally enhanced foods. The present paper reviews recent advances on the nutritional, functional, and technological properties of these pseudocereals, focusing on their applications in bakery products. Their influence on dough behavior, product quality, and the nutritional improvement of bread, cakes, biscuits, muffins, and other baked goods is discussed. Also, different aspects of the use of pseudocereals in gluten-free products are presented. Mentions are also made of the fact that the increasing demand for healthier and gluten-free foods highlights the possibility of using pseudocereals as promising ingredients for the development of nutritionally enriched bakery products of acceptable technological and sensory quality. Full article

There has continued to be an increase in the production of gluten-free products, including beer. This interest is a combination of responses to both consumers addressing food sensitivities as well as personal preferences. Beer produced from gluten-free grains has a distinct flavor that differs greatly from traditional barley beer. Recently, the use of millet to produce gluten-free beer has increased with larger-scale malting of millet. It is the goal of this project to investigate the chemical composition of the millet beer aroma. The fermentation of millet-based beers was compared to sorghum and barley beers. Beyond this, the impact of common yeast strains on the fermentation of millet-based beers weas also investigated. All brews were regularly monitored for pH, gravity, total titratable acidity, total polyphenols, and free amino nitrogen. In addition, the aroma profile was sampled using Solid-Phase Microextraction (SPME) with chemical separation and identification and quantification using Gas Chromatography with Mass Spectroscopy (GC-MS). The analysis showed the production of acceptable beers; however, the fermentation there is obvious needed to optimize brewing conditions. In addition, the amount of total volatile compounds was found to be significantly different than beer produced using malted barley. Full article

Teff [Eragrostis tef (Zucc.) Trotter] is attracting growing interest in Europe due to its nutritional qualities, gluten-free nature, and drought tolerance; however, its cultivation is hindered by its limited yield potential and the lack of authorised herbicides. This study evaluated chemical and mechanical weed-control strategies using two sowing methods to identify effective and sustainable solutions under central Italian conditions. Two field trials were conducted in 2023 and 2024 using a randomised block design. Post-emergence herbicides and mechanical control (split-hoe and finger-weeder) were assessed for weed suppression, crop selectivity, biomass production, and grain yield, comparing broadcast and wide-row sowing. The results showed that chemical control was the most effective option. The florasulam + fluroxypyr + pyroxsulam mixture achieved a nearly complete weed suppression with only mild and temporary phytotoxicity. Mechanical control provided a moderate and variable efficacy. The sowing pattern significantly influenced the crop performance: broadcast sowing reduced the weed competition and resulted in higher yields, whereas wide-row sowing led to a higher weed density and lower productivity. Despite the varying levels of infestation between years, teff maintained a remarkable competitive ability, with untreated plots often achieving acceptable yields. Integrating selective herbicides with appropriate sowing practices supports the development of efficient and sustainable weed-management strategies for teff cultivation. Full article

(1) Background: Starch-based breads can closely mimic wheat bread in texture and appearance; however, their nutritional value must be improved while maintaining their inherent bread-like characteristics. The objective of this study was to incorporate whole-grain pearl millet flour (PMF) into a starch-based bread formulation to enhance its dietary fiber and protein content. (2) Methods: The PMF was obtained using a combination of laboratory rollers and hammer mills, as well as appropriate sieves to obtain a particle size ≤ 250 µm. The incorporation of PMF affected the properties of the base flour (BF), dough, and gluten-free bread (GFB). (3) Results: In the BF, setback viscosity was significantly reduced from 6379 to 1354 mPa·s. Similarly, in the freshly kneaded dough, both the elastic and viscous moduli decreased, from 168.3 to 17.8 kPa and from 36.3 to 4.3 kPa, respectively. During fermentation, dough-specific volume increased from 0.76 to 1.73 cm³/g. In the GFB, the moisture content decreased from 47.9 to 42.2%, bread specific volume varied from 2.13 to 2.68 cm³/g, and crumb hardness increased from 12.8 to 25.3 N. PMF incorporation segmented bread consumers into two preference-based clusters, characterized by lower (1) and higher (2) PMF levels. (4) Conclusions: Incorporating 30% PMF increased the fiber and protein contents of the starch-based bread by 4.9% and 2.2%, respectively, without compromising specific volume (2.56 g/cm³) or overall acceptance, which remained comparable to that of a commercial gluten-free bread (7.30 and 6.32 for clusters (1) and (2), respectively). Full article

Usually, gluten-free “beers” are produced by replacing cereals containing gluten with substitutes that do not contain it or, alternatively, through enzymatic, precipitation, and/or clarification steps. The research was aimed at increasing the concentration of antioxidant compounds and improving the sensory quality of gluten-free craft beers produced from gluten-containing raw materials according to a patented brewing method that represented the starting point of the research. The experiments were organized to evaluate the effects of original combinations of four brewing procedures (Strong, Light, Very Light, Ultra-Light—differing from each other by grains/water ratio, hops/water ratio, protein rest, and boiling time), three yeast strains (M21, K97, S33), and a possible dry hopping. The beer gluten contents ranged from <5 to 13.90 mg/L. The maximum total phenolic content (200 mg/L) was detected in beers produced by combining the Light procedure, inoculation with M21 strain, and dry hopping. The highest overall sensory quality scores (4.0) were assigned to the beers obtained through the Light and Ultra-Light procedures, fermented by M21 and S33 strains, and dry hopped. Dry hopping was the main factor capable of differentiating the beers, increasing antioxidant content and improving perlage, foam characteristics, the intensity of many olfactory and gustatory characteristics, and the overall sensory quality. The brewing procedure affected all the physico-chemical indices and most sensory characteristics, except for color, citrous and spicy flavors, sweetness, effervescence, and body. The use of different yeasts did not impart significant differences for most of the variables considered. Full article

The global trend in gluten-free snack innovation involves using naturally gluten-free grains as a nutrient-rich foundation, enriching formulations with multifunctional plant and microbial proteins, and optimizing ingredient interactions to balance nutritional demands with structural integrity. The study demonstrates that blending proso millet flour with yeast-derived and almond (50:50 ratio) proteins effectively produces a protein- and fiber-rich gluten-free dough suitable for 3D printing, without the need for synthetic additives. This approach aligns with the growing demand for clean-label, sustainable protein sources that enable the creation of healthy, stable, and appealing ready-to-eat snacks. The enriched dough demonstrated superior rheological behavior, characterized by a dominant elastic modulus (G′ > G″), enabling smooth extrusion and stable shape retention. Nutritional analysis revealed an increase in protein (28.16 vs. 13.26 g/100 g DB) and dietary fiber (12.17 vs. 6.22 g/100 g DB) compared to the control. The amino acid profile improved significantly, with 48% more essential amino acids and a 63% increase in non-essential amino acids. Dimensional accuracy improved, and post-processing deformation was reduced, confirming enhanced structural integrity. Texture analysis showed no significant increase in hardness, maintaining a desirable texture profile despite higher protein content. Sensory evaluation confirmed greater acceptance of the enriched snack, especially in terms of flavor, aroma, and smell, while preliminary cost assessment indicated that, despite higher ingredient costs, the enriched formulation remains economically feasible. Additional optimization of protein concentration and processing conditions could enhance the overall functionality even further. Full article

Bakery products constitute an essential element of the daily diet, with significant nutritional and social importance. This study analyzes current industry trends, consumer behaviors, and distinctions between traditional and modern health-focused products, integrating both international findings and data relevant to Romania. The research draws on the specialized literature to examine changes in consumption patterns and manufacturers’ adaptation strategies. The results highlight three main directions: the increase in the popularity of artisanal and specialty products, the development of the healthy products segment (gluten-free, vegan, with added seeds or whole grains), and the increasing emphasis on sustainability and ethical practices. Although white bread remains the main choice, interest in healthier options, such as wholemeal or fortified bread, is growing both in the global and Romanian contexts, although it is still largely niche. Generational differences indicate that adults prefer traditional and healthy products, while young people and students choose quick and convenient snacks, strongly influenced by social networks. The conclusion highlights the bakery industry’s transition between tradition and modernity, where future success depends on integrating health, sustainability, and personalization into production and marketing processes. Full article

Background/Objectives: Sorghum (Sorghum bicolor Moench) is a globally cultivated cereal and an increasingly important crop in Europe due to its exceptional adaptability to climate change and low input requirements. It represents a rich source of bioactive compounds, including phenolic acids, flavonoids, tannins, and 3-deoxyanthocyanidins, which exhibit strong antioxidant, anti-inflammatory, and metabolic regulatory properties. Methods: This review, as a bibliometric analysis, summarizes and discusses current evidence on the health-promoting effects of sorghum, with particular emphasis on its antioxidant, metabolic, and cardiovascular benefits. Results: The antioxidant potential of sorghum is mainly attributed to its phenolic profile, which varies considerably depending on genotype, environmental factors, and processing methods. Human and animal studies demonstrate that sorghum-derived polyphenols enhance endogenous antioxidant enzyme activity, decrease oxidative stress biomarkers, and beneficially modulate gut microbiota composition. Sorghum-based foods are characterized by low to medium glycemic indices, promoting improved postprandial glucose regulation, insulin sensitivity, and prolonged satiety. Furthermore, sorghum bioactive peptides and phenolic acids contribute to cardiovascular health by lowering serum cholesterol levels, reducing inflammatory markers, and exhibiting angiotensin-converting enzyme (ACE) inhibitory activity. Conclusions: Overall, sorghum constitutes a gluten-free, antioxidant-rich grain with significant potential for mitigating oxidative stress, supporting metabolic balance, and preventing chronic non-communicable diseases. Full article

Aqueous semolina suspensions were reacted with spherical gold nanoparticles (AuNPs, nominal diameter, 20 nm) to assess the accessibility of cysteine thiols in durum wheat proteins, focusing on network-forming gluten proteins. Unlike small thiol reagents, covalent bond formation between gold ions on the AuNPs surface and protein thiols was greatly facilitated by the addition of 1% sodium dodecyl sulfate (SDS). SDS weakens non-covalent hydrophobic interactions within and among proteins, increasing the exposure of buried thiols without altering disulfide bonds. MS/MS analysis of proteolytic fragments from the isolated AuNP-protein covalent complexes allowed identification of the bound proteins. Proteomics data suggests that AuNPs also associate with gluten proteins lacking free thiols in their native structure, which are bound to AuNPs by forming disulfide bonds with other gluten proteins containing accessible thiols, via thiol-disulfide exchange reactions. This implies that thiol-disulfide reshuffling among gluten proteins occurs already in the grain, enabling proteins without free thiols to become part of AuNP-bound assemblies and revealing specific protein species involved in these early interactions. These observations highlight the role of thiol–disulfide exchange within the grain matrix, elucidating how such molecular rearrangements influence the topology and strength of protein networks in food and in related biopolymeric systems. Results of this exploratory study are discussed for their molecular relevance and for the potential use of size-based analytical and structural approaches in other biological contexts. Full article

Rice is a safe and widely consumed gluten-free grain; however, breads prepared from white rice flour, such as Taichung Sen 17 (TS17), are prone to rapid staling and typically lack sufficient dietary fiber and bioactive compounds. To address these limitations, this study investigated the effects of partially replacing TS17 flour with indica black rice (B) flour, varying water content, and incorporating the natural hydrocolloid konjac glucomannan (K) on the quality of rice batter and bread. Compared with TS17 flour, B flour contained higher levels of total dietary fiber, total phenols, total anthocyanins, and antioxidant capacity. Substituting 15% of TS17 with B flour slightly increased the bread volume from 1032 mL to 1042 mL under 92% water addition (1.01-fold). More notably, it significantly increased the volume from 872 mL to 917 mL under 107% water (1.05-fold), and from 642 mL to 775 mL under 122% water (1.21-fold). However, higher substitution levels of B flour resulted in a reduction in loaf volume. Further incorporation of 2% K under 122% water conditions (TS17B15K2.0-122) resulted in the highest loaf volume of 1063 mL, representing a significant 1.37-fold increase compared to TS17B15-122 (775 mL), and exhibited the slowest staling rate after 24 h. Although K significantly improved bread texture and moisture retention, excessive addition may accelerate staling due to insufficient water availability in the formulation. These findings highlight that combining TS17 flour, B flour, and konjac gum represents a feasible and sustainable strategy for developing functional gluten-free baked products targeted at health-conscious and gluten-intolerant consumers. Full article

Brown rice is a nutritious, gluten-free whole grain, the edible potential of which is limited by inferior palatability and storage stability. In this study, brown rice (20% w/w) was subjected to heat moisture treatment (HMT) at 110 °C for 2 h, followed by ultrafine grinding, to prepare gluten-free biscuits, which were compared with those made from wheat flour, white rice, and brown rice. The results showed that the content of dietary fiber (2.67–3.62%), total phenolic (0.053–0.154%), and vitamin E (0.574–1.483 mg/100 g) in brown rice biscuits after combined treatment was enhanced compared with wheat flour biscuits. The spread ratio (4.06–8.89), hardness (700.82–1085.91 g), and brittleness (1068.89–2067.18 g/sec) of the biscuits were significantly improved (p < 0.05). Scanning electron microscopy revealed that the biscuits treated with combined treatment had fewer cavities and a more compact texture. The biscuits made from HMT brown rice demonstrated a reduced peroxide value, with a slower increase in acid value (0.19–0.21 mg/g) compared to untreated samples (0.24–0.38 mg/g) during storage. The innovative combined treatment of HMT and ultrafine grinding improved qualities of brown rice biscuits. This approach expands the utilization potential of brown rice, while also offering a viable strategy for grain conservation and loss reduction. Full article

This study investigated the physicochemical and rheological properties of floury rice powder (FRP) with different particle sizes and their effects on the quality characteristics of gluten-free butter sponge cake. Soft rice grain (Baromi2 variety) was dry-milled and sieved into four fractions: FR1 (60 mesh overs), FR2 (60–80 mesh), FR3 (80–100 mesh), and FR4 (100 mesh throughs). FRP fractions were analyzed for chemical composition, swelling power, solubility, gelatinization, pasting viscosity, and viscoelastic property. Gluten-free cakes made using a whole-egg foam method were evaluated for morphological structure, baking loss, moisture, specific volume and firmness. With decreasing FRP particle size, there were increasing trends in solubility, pasting viscosity, resistance to deformation, viscoelastic attributes (G′ and G″), and gel rigidity. FR3 and FR4 cakes exhibited flat and puffy loaves compared to FR1 and FR2 cakes with loaf collapses. The finer FRP enhanced the morphological balances of the cakes. Increasing trends in specific volume and firmness were observed as FRP particle size decreased. These results paralleled the solubility, pasting, rheological, and gelling properties of FRP itself. Overall, the results suggest that the rheological and gelling properties of FRP may play a role in determining the quality of gluten-free sponge cakes. In addition, FRP with a particle size of 80–100 mesh appears most appropriate for gluten-free sponge cake. Full article

Teff [Eragrostis tef (Zucc.) Trotter] is a globally recognized ancient grain renowned for its attractive nutritional profile and diverse potential applications. Considering its physicochemical characteristics, nutritional value, and probable applications is essential for optimizing its benefits across various food industries. This review aims to comprehensively investigate teff, its physicochemical characteristics, diverse dietary applications, and health benefits. Teff is rich in macro- and micronutrients, making it an excellent addition to various food products. Bioactive compounds, such as flavonoids and phenolic acids, also enhance their functionality. Therefore, teff appears to be a whole grain with favorable technological characteristics and nutritional benefits for various food applications. Also, being gluten-free, teff is acceptable for individuals with celiac disease or gluten sensitivity. Also, it reduces cholesterol levels, supports heart health, stabilizes blood sugar levels, strengthens bone density and strength, and provides immune system support. In conclusion, teff shows excellent potential for developing innovative and nutritious solutions to meet the growing needs of consumers. Full article

This study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdoughs. Quinoa malt supplementation significantly (p < 0.05) enhanced fermentation characteristics, increasing titratable acidity from 20.0–20.4 to 21.2–23.8 mL NaOH/10 g and dynamic viscosity up to 733 ± 5.59 mPa·s compared to 474–611 mPa·s in controls. Malt enrichment expanded the volatile profile from predominantly alcohols and acids to include 25 distinct compounds spanning esters, terpenes, aldehydes, phenols, and furans, creating more complex aromatic profiles. Lactic acid production increased significantly in all malted samples, reaching 12.92 ± 0.00 g/kg in black quinoa with 10% malt. Black quinoa sourdoughs exhibited superior nutritional density with the highest protein (17.3 ± 0.1%), total dietary fiber (17.94 ± 0.14%), potassium (7896 ± 176 mg/kg), and manganese (55.65 ± 0.47 mg/kg) contents (p < 0.05). White quinoa variants demonstrated the highest acidity (pH 4.28 ± 0.01) and mineral bioavailability (magnesium: 5371 ± 70 mg/kg), while red quinoa achieved maximum viscosity (733 ± 5.59 mPa·s) and zinc content (38.08 ± 0.26 mg/kg). Volatile compound distribution varied significantly by variety, with white quinoa favoring ester and terpene formation, red quinoa promoting aldehydes and terpenes, and black quinoa accumulating phenols and furans. These findings demonstrate that strategic combination of quinoa variety selection and malt optimization can produce functionally enhanced, gluten-free sourdoughs with targeted nutritional and sensory characteristics for specialty bakery applications. Full article