Search Results (160)

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

Early-life nutrition is crucial for healthy infant development. This study explored the effects of high-temperature (30 min, 121 °C) and high-humidity treatments on the starch properties and digestibility of infant purees made from wheat, rice, and maize. Purees were prepared using whole grains (WGs), whole grain flours (WGFs), and flour suspensions (FSs) subjected to thermal treatment. Untreated whole grain samples from each cereal served as controls. Samples were analyzed for microstructure, thermal properties, viscosity, and starch digestibility. Microstructural analysis revealed partial to complete loss of amyloplast birefringence, particularly in FS. The thermal treatment reduced peak viscosity in WGs, WGFs, and FSs. Also, the flour suspensions showed lower thermal stability and a phytic acid content reduction of 30%. In vitro digestion revealed a significant reduction in total hydrolyzed starch (THS) in wheat- (27.8 g/100 g starch) and maize- (11.3 g/100 g starch) WG purees compared to controls. In contrast, WGF purees showed significant increases in THS: 29% (wheat), 70% (rice), and 92% (maize). FS purees also showed significant increases in THS (57.4, 39.3, and 45.4 g/100 g starch for wheat, rice, and maize, respectively), alongside a decrease in resistant starch. In conclusion, thermal treatment modulates starch digestibility and viscosity properties in a cereal-dependent manner, offering a potential approach to optimize infant nutrition. Full article

Background/Objectives: Unhealthy nutritional behaviors and excess body weight constitute a serious challenge for public health in children and adolescents. The aim of this study was to examine changes in body mass index (BMI), body fat mass (FM), and nutritional behaviors in the same group of children during a 4-year observation between 10 and 14 years of age including the period of the COVID-19 pandemic. Methods: BMI and FM using bioelectrical impedance were assessed. To assess nutritional behavior, a questionnaire on eating behavior was used. The study was carried out in a group of 250 children, starting from the age of 10 and finishing at the age of 14. The measurements were collected in the years 2017 and 2021. The results were compared and analyzed. Results: Excessive BMI (overweight and obesity) was more often found in girls (28.29%) than boys (23.63%), while normal body weight was more often found in boys (65.76%) than girls (60.96%). Between the initial and final assessments, the percentage of children with normal body mass decreased from 65.65% to 61.07%. Excessive BMI (overweight and obesity) increased from 27.09% to 29.50% in girls, and from 21.26% to 26.00% in boys. The mean percentage of FM was higher in girls than boys (23.17% vs. 16.20%, respectively). The mean FM decreased from 17.80% to 14.60% in boys and increased from 21.77% to 24.57% in girls. Poor nutritional behaviors were observed in 20.35% of children, more often in boys (22.25%) than in girls (18.50%). Between the initial and final assessments, an increase in the mean consumption of fruit, whole-grain bread, and milk was noted. These were products that should be consumed more often to demonstrate a healthy diet. However, the consumption of products that should be limited for a healthy diet, such as fried flour dishes, fried meat dishes, fatty cheeses, butter, fast food, sweets, and carbonated drinks, also increased. Boys more often than girls consumed red meat and poultry meat, eggs, butter, and fast food, while girls more often than boys consumed fruit, vegetables, yogurts, cottage cheese, wholemeal bread, fruit, and sweets. Conclusions: Children usually showed moderate nutritional behavior. After four years, there was a significant increase in the consumption of fruit and whole-grain bread, i.e., products that should be consumed as part of a healthy diet, as well as fried flour and meat dishes, fatty cheeses, butter, fast food, and sweets, i.e., products whose consumption should be limited. With age, the percentage of children showing unfavorable nutritional behaviors and excessive body weight increased. More extreme levels of overweight and obesity and higher body fat contents were found in girls than boys. Although girls’ nutritional behaviors were healthier, they were at a higher risk of excessive body weight. Increased promotion of a healthy diet and regular monitoring of body fat content in school-aged children is strongly recommended. Full article

Technological issues with the production of gluten-free rice crackers with spirulina powder were examined in this work through their rheological, textural, color, sensory, and nutritional aspects. A part of gluten-free whole-grain rice flour was replaced with 5, 10, and 15% spirulina powder in an appropriate recipe for crackers. The rheological analysis presented obtained dough samples as viscoelastic systems with dominant elastic components (G′ > G″ and Tan δ = G″/G′ is less than 0). The addition of spirulina contributed to a softer dough consistency according to a statistically significant (p < 0.5) decrease of Newtonian viscosity during the creep phase for a maximum of 43.37%, compared to the control dough. The 10 and 15% quantities of spirulina powder led to a statistically significant (p < 0.5) increase in the viscoelastic parameter J_max, which indicated a greater dough adaptability to stress. The textural determination of the dough pointed statistically significantly (p < 0.05) to decreased dough hardness and improved dough extensibility and confirmed all rheological measurements with high correlation coefficients, indicating good physical dough properties during processing. Spirulina certainly affected the change in the color of the dough from a yellow-white to intense green, which also had a significant impact on the sensory quality of the baked crackers. Many sensory properties of the crackers were improved by the addition of and increasing amounts of spirulina (appearance, brittleness, hardness, graininess, and stickiness). The results for the dough and for the final crackers pointed to very good technological aspects for the development of a gluten-free bakery product with high nutritional value, such as increased polyphenolic content (with the majority of catechins), protein, total dietary fibers, and mineral content compared to the control sample. Full article

Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. Compared with traditional wheat flour (WF), the increased content of WSPF led to an enhancement in the dough’s water retention capacity, resulting in the reduction of dough development time and stability time. The modulus of elasticity and the modulus of loss of the dough exhibited a positive correlation with the proportion of WSPF added, while the tangent value and maximum creep flexibility were negatively correlated. Confocal laser scanning microscopy (CLSM) observed that WSPF induced protein aggregation in the dough. Compared to conventional WF, the increased incorporation of WSPF resulted in improved textural characteristics of the extruded noodles. Sensory evaluation indicated that the addition of WSPF could enhance the quality of the noodles by imparting a sweet potato aroma, a distinctive color, and a satisfactory taste. These characteristics were correlated with their enhanced relative crystallinity, enthalpy, and short-range ordered structure. Additionally, 75% whole-grain sweet potato noodles exhibited the highest relative crystallinity (11.05%), enthalpy of pasting (ΔH, 22.6 J/g), and short-range ordered structure (0.78). SEM results indicated that the presence of holes in the cross-section of the sweet potato extruded noodles facilitated their rapid rehydration. Overall, the whole-grain sweet potato noodles have great potential in promoting the textural, sensory, and nutritional properties compared to traditional wheat noodles. Full article

Millets are climate-resistant, potential alternatives to wheat that could provide environmental, food security, and health benefits (e.g., lower glycemic index). However, millets are high in phytic acid, which reduces the bioavailability of essential minerals. Millets are often fermented in Africa and parts of Asia to improve bioavailability and, thus, nutritional value, but both unfermented and fermented millets may have flavors unfamiliar to Western cultures. We conducted two pilot studies on sensory perception and liking of whole grain, United States pearl millet (Pennisetum glaucum), in a group of U.S. consumers. In a preliminary study, we compared pearl millet treated under five different conditions (0, 48, and 96 h of fermentation fully submerged in either distilled water or in a 5% NaCl solution at 28 °C). We found that 96 h of spontaneous fermentation in water, an inexpensive and accessible technique consistent with consumer demand for minimally processed foods, reduced phytic acid by ~72%. However, consumers (n = 12) rated flatbreads made with fermented pearl millet as more bitter and sour than flatbreads made with unfermented pearl millet. In a second study, participants (n = 30) rated liking and purchase intent for whole wheat bread with 0 to 50% (w/w) substitution of pearl millet flour. Replacing up to 20% of wheat with fermented or unfermented pearl millet had no measurable effect on liking or purchase intent. More extensive substitution compromised liking, particularly with fermented pearl millet. More work is needed, but so far, there appear to be no sensory barriers to at least partial substitution of whole-grain pearl millet for wheat in whole wheat bread for United States consumers. Full article

This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health advantages. The spontaneous fermentation of wholegrain wheat, spelt, Khorasan, and emmer flour–water mixtures was monitored, focusing on odor development. Temporal Dominance of Sensations (TDS) was employed to track how sourdough odor unfolds over time while Check-All-That-Apply (CATA) and Hedonic tests were applied to capture the sensory characteristics of sourdough starter samples and consumer overall liking in order to identify sourdough with the most appealing odor for cookie preparation. Based on the result, spelt and Khorasan lyophilized sourdough were used for cookie preparation. Further, Rate-All-That-Apply (RATA) was applied to investigate the sensory profiles of the developed cookies and panelists’ hedonic perceptions and attitudes toward them. The resulting sourdough cookies exhibited higher fiber and comparable protein and fat content, lower energy value with sensory properties comparable to those of commercial samples. This research not only presents a comprehensive selection of sensory methodologies ideal for product development but also offers valuable insights into the sensory profile of sourdough-containing cookies, paving the way for enhanced formulation and strategic commercialization. Full article

Fermentable oligosaccharides, di- and monosaccharides, and polyols defined as FODMAPs readily trigger the symptoms of irritable bowel syndrome (IBS), which affects up to 23% of the population, through several mechanisms. A low-FODMAP diet is a short-term solution due to significant nutrient deficiencies, especially in dietary fibre (DF). IBS patients must avoid cereals, especially wholegrain cereals such as wheat and rye, which are an important natural source of DF and therefore FODMAPs (part of soluble DF). This study is the first of its kind to employ biotechnological tools for the creation of wholegrain low-FODMAP cookies and crackers based on wholegrain wheat and rye flours with high FODMAP contents. Endogenous enzymes activated via prolonged dough resting and exogenously activated enzymes originating from chicory extract, wheat malt, and baker’s yeast were employed. The prolonged dough resting time and the addition of wheat malt reduced the FODMAP content in the wholegrain wheat and rye cookies by 46% and 99.5%, respectively. The best result was achieved in the wholegrain wheat crackers, with a FODMAP content reduction of 59.3% based on the combination of a prolonged dough resting time and the addition of wheat malt and baker’s yeast. In the wholegrain rye crackers, a prolonged resting time alone was sufficient to achieve an 83.6% reduction in the total oligosaccharide content. Full article

Aspergillus oryzae has been used to ferment various cereal grains throughout history, as seen in the examples of sake, soy sauce, and miso. It is known that this fermentation enhances the nutritional quality of the raw materials by breaking down complex molecules into simpler, more digestible forms and increasing the bioactive compounds. In this study, intermediate wheatgrass (IWG) was fermented with three different strains of A. oryzae suitable for making sake, soy sauce, and miso. Whole IWG flour was mixed with water (1:2 w/w), autoclaved at 121 °C for 20 min, cooled, mixed with A. oryzae spores, and fermented for seven days at 30 °C. Sugars, protein, amino acids, kojic acid, total phenolic content, total flavonoid content, and DPPH radical scavenging activity were measured. The protein content increased significantly (p < 0.05) from 18.0 g/100 g to over 30 g/100 g after seven days. Lysine showed a positive correlation with protein content across all three strains, with its ratio increasing as the protein content increased, while all other essential amino acids displayed a negative correlation and a decreasing ratio with the protein content. Autoclaving increased the verbascose content of IWG, and further increases were observed during the first two days of fermentation across all three strains, followed by a subsequent decline. Peak glucose content was observed on days 3~4 but also decreased in the subsequent days. Total phenolic content, total flavonoid content, kojic acid, and DPPH scavenging activity peaked around day 4~5 for all three strains, followed by a slight decrease in the subsequent days. The findings of this study highlight the potential of solid-state fermentation to improve the nutritional profile of IWG, emphasizing that the selection of A. oryzae strains and the fermentation duration can affect the fermentation outcome and nutritional enhancements. Full article

Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gastrointestinal disorders suffered by 40% of the general population. Currently; only the low-FODMAP diet is a valuable strategy to help relieve IBS symptoms; however; it is only a temporary solution due to the nutritional deficiency caused by avoiding high-FODMAP foods. At the same time; bakery products are an important part of the human diet worldwide and the key contributors to the high intake of FODMAPs; especially in their wholegrain form. Previous research has shown that reducing FODMAPs content has negative effects on the structures of dough and bread; as well as on sensory quality. Our innovative low-FODMAP wholegrain bakery products provide a unique solution for achieving a high-dietary-fiber intake without compromising the sensory appeal. The novelty of our work is that these experiments were the first to be performed based on known but unexploited facts about the superiority of the baker’s yeast enzymatic complex. A crucial reduction in FODMAP content (by more than 75%) was achieved via a simple alteration to the bread formulation (6% baker’s yeast and the addition of baking powder) and key process parameter values (40 °C and 60 min dough fermentation time) in conventional breadmaking technology. Full article

The aim of this study was to investigate the effects of extrusion processing parameters—moisture content (M = 20 and 24%), feeding rate (FR = 20 and 25 kg/h), and screw speed (SS = 300, 390 and 480 RPM), on the content of deoxynivalenol (DON), 15-Acetyl Deoxynivalenol (15-AcDON), 3-Acetyl Deoxynivalenol (3-AcDON), HT-2 Toxin (HT-2), tentoxin (TEN) and alternariol monomethyl ether (AME), using a pilot single-screw extruder in whole-grain triticale flour. The temperature at the end plate of the extruder ranged between 97.6 and 141 °C, the absolute pressure was from 0.10 to 0.42 MPa, the mean retention time of material in the barrel was between 16 and 35 s, and the specific energy consumption was from 91.5 to 186.6 Wh/kg. According to the standard score, the optimum parameters for the reduction of the content of analysed mycotoxins were M = 24 g/100 g, FR = 25 kg/h, SS = 480 RPM, with a reduction of 3.80, 60.7, 61.5, 86.5, 47.7, and 55.9% for DON, 3-AcDON, 15-AcDON, HT-2, TEN, and AME, respectively. Under these conditions, the bulk density, pellet hardness, water absorption index, and water solubility index of the pellet were 0.352 g/mL, 13.7 kg, 8.96 g/g, and 14.9 g/100 g, respectively. Full article

Whole grain flour is considered a part of a healthy diet, especially when produced with pigmented wheat (Triticum aestivum). However, the specific metabolic pathways and mechanisms by which these metabolites affect the end-use quality of pigmented wheat varieties still need to be better understood. This study examined the relationship between metabolite concentrations and the end-use quality of three wheat varieties: common wheat (CW, JM20), black wheat (BW, HJ1), and green wheat (GW, HZ148). The study’s findings revealed significant differences in the accumulation of metabolic substances among the various pigmented wheat varieties. Specifically, BW and GW exhibited notably higher levels of amino acids, derivatives, and lipids than CW. The study’s findings revealed significant differences in the accumulation of metabolic substances among the various pigmented wheat varieties. Specifically, BW and GW exhibited notably higher levels of amino acids and their derivatives and lipids than CW. Amino acid derivatives, such as glutathione and creatine, are compounds formed through chemical modifications of amino acids and play crucial roles in antioxidative defense and energy metabolism. The gliadin and glutenin content of BW increased by 12% and 2%, respectively, compared to CW, due to elevated levels of amino acids and their derivatives, whereas GW was notable for its higher globulin content (an increase of 11.6%). BW was also distinguished by its exceptionally high anthocyanin content, including cyanidin-3-O-(6-O-malonyl-beta-D-glucoside) (23.2 μg g⁻¹), cyanidin-3-O-glucoside (6.5 μg g⁻¹), and peonidin-3-O-glucoside (2.3 μg g⁻¹), which surpassed the levels found in both CW and GW (which approached zero). However, BW had lower gluten content, resulting in a greater weakening and reduced development and stability times. Conversely, GW exhibited an increased lipid metabolism, which was associated with a higher starch and gluten content, improving the maximum tensile resistance. Overall, the pigmented wheat varieties offer superior nutritional profiles and processing advantages, necessitating further research to optimize their commercial use. Full article

Bread is a crucial component of a balanced diet. Increasing the choice of functional bakery products based on whole grain flours, with the addition of seeds and grains, can improve health, including reducing postprandial glycemia and the risk of metabolic syndrome. The current study attempted to characterize the relationship between the composition and nutritional value of 23 different types of functional bread and postprandial glycemic response values. This study involved 209 non-obese healthy volunteers aged between 18 and 50. The study protocol followed the standard glycemic index (GI) method outlined by the International Standard, ISO 26642:2010. Most of the examined bread had a low GI and was composed mainly of rye, oats, buckwheat flour with a sourdough starter, and oilseeds. Postprandial glycemia was negatively associated with the fat, protein, and fiber content of bread. However, the GI depended directly on the carbohydrate content and, inversely, on the fat content in wheat bread and bread containing oilseeds. Similarly, using whole-grain flour and sourdough in a functional bakery reduces the GI. Adding oilseeds and sourdough to bread also reduced blood glucose levels approximately one hour after a meal. A greater number of ingredients in a recipe may be associated with a higher GI. In designing a functional bread with a potentially beneficial effect on postprandial glycemia, the nutritional value, type of fermentation, and additives (type and number) are worth considering. The high variability in postprandial glycemia after bread consumption is related to several factors and requires GI determination according to standard methods to ensure that the information provided to the consumer is reliable. Full article

It is a consensus that Earth’s climate has been warming. The impact of global warming is asymmetric, that is, there is more substantial warming in the daily minimum surface air temperature and lower warming in the maximum surface air temperature. Previous studies have reported diurnal temperature differences greatly affecting winter wheat yield. However, only a few studies have investigated the impact of global warming on the growth and yield of winter wheat, yet the influence of night warming on quality has not been deeply evaluated. In this study, two wheat cultivars were used as materials: Jimai 44 (JM44) with strong gluten and Jimai 22 (JM22) with medium gluten, to explore the effects of high nighttime temperatures (HNTs) on the growth, yield, and quality of wheat. The results show that HNTs significantly shortened seedling emergence and anthesis periods in both cultivars compared with ambient temperatures (ATs). In addition, HNTs increased the respiration rate at anthesis and grain-filling stages, impeding wheat pollination and grain maturity. HNTs also accelerated leaf senescence and increased the number of sterile spikelets and plant height, but decreased the effective tiller number, the number of spikes per unit area, and grains per spike. As a result, the grain yield of JM22 and JM44 was decreased by 24.6% and 21.2%, respectively. Moreover, HNTs negatively influenced the flour quality of the two wheat cultivars. The current findings provide new insights into the effects of HNTs on the growth, development, yield, and quality of different wheat genotypes during the whole growth period. Full article

This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough’s rheological properties through creep and recovery measurements and Mixolab analysis, assessing proximate composition, physical attributes, texture, colour, and sensory characteristics using the Rate-all-that-apply (RATA) method. The rheological analysis revealed that native sourdough significantly impacted dough behaviour, making it more challenging to process. Although differences were observed in the proximate composition, colour, and texture, these factors did not influence the samples as much as the rheological parameters. Sensory evaluation identified Khorasan lyophilised sourdough, along with its control sample, as the most promising, while modern wheat, spelt, and emmer exhibited potentially undesirable attributes. Based on these findings, it was concluded that lyophilised Khorasan sourdough was very favourable for cookie production and should be considered for further in-depth research and development. This suggests that the lyophilised forms of ancient wheats could offer valuable alternatives for cookie formulation, with implications for both the processing and sensory attributes of the final product. Full article