Cereal Food Products Research Articles

Kadar Zat Besi (Fe) dan Daya Terima Flakes Talas (Colocasia esculenta (L.) Schott) dengan Substitusi Bayam (Amaranth sp.)

Flakes is a type of practical cereal food product that can be used for breakfast. Flakes product development is needed to improve physical, chemical and nutritional quality characteristics. Taro as a source of local food can be processed for basic ingredients of flakes. The combination of taro and spinach is expected to be an alternative diversification of flakes products that can be a source of Fe and can be accepted by panelists. The purpose of this study is to analyze the levels of Fe in taro flakes products with spinach substitution. The study was conducted by making variations oftaro-based flakes with different percentages of spinach paste substitution, namely: SB1 (100: 0); SB2 (90:10); SB3 (80:20); SB4 (70:30). The results of the analysis of iron flakes content in a row are 20.56; 25.83; 30.77; and 34.25 mg/kg, while the results of the acceptability analysis showed that flakes with spinach substitution of 0% (SB1) was more acceptable both in the aspect of aroma, taste, texture, color, and overall.Keyword: flakes, taro, spinach, iron, acceptability

Comparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibility

Mineral deficiencies remain high in Africa, especially in rural communities subsisting on monotonous cereal-based diets. The effects of adding locally available plant foodstuffs rich in minerals, namely moringa leaf powder and promoters of mineral bioavailability, namely baobab fruit powder at 15:100 parts pearl millet porridge on mineral bioaccessibility was compared with ascorbic acid and citric acid addition. Percentage bioaccessible and total bioaccessible iron were improved only in millet + baobab and millet + citric acid, by 36%, and 52%, and by 30%, and 52%, respectively compared to millet alone. Only inclusion of citric acid improved zinc bioaccessibility. However, millet + moringa reduced bioaccessible zinc, probably because of the phenolics, very high calcium content and low organic acid content in moringa. Baobab, moringa and citric acid inclusion improved calcium and magnesium bioaccessibilities. Notwithstanding its high phenolic content, natural fortification of cereal porridge with baobab fruit enhances iron, calcium and magnesium bioaccessibility. This is probably because it is rich in both citric acid and ascorbic acid. It is nearly as effective as citric acid addition in enhancing bioaccessibility of these minerals and its inclusion in staple cereal food products could be a useful alternative or complement to conventional fortification for communities in rural semi-arid Africa.

Fiber enrichment in cereal food products: sensory dimension. Céréfibres Project

Fiber enrichment in cereal food products: sensory dimension. Céréfibres Project

Docking of peptide candidates to HLA-DQ2 and HLA-DQ8 basket as a tool for predicting potential immunotoxic peptides toward celiac diseased people

Cereal food products susceptible to generate immunotoxic peptides play a key role in the epidemiology of celiac disease and associated non IgE-mediated gluten intolerance disorders. The specific recognition by the basket of the HLA-DQ2 and HLA-DQ2 serotype groups of the corresponding immunotoxic peptides, triggers a cascade of molecular recognition events that lead to the inflammatory mechanisms responsible for the erosion of the villi covering the intestinal mucosa, currently observed in the severe forms of celiac disease. Accordingly, different in silico approaches have been proposed to predict the possible occurrence of immunotoxic peptides or immunotoxic-like peptides in food proteins of plant origin and, especially, of edible cereals, to prevent the consumption of deleterious food products by celiac disease suffering people. Among these approaches, the docking of putative imunotoxic-like peptides to the HLA-DQ2 and HLA-DQ8 basket consists of an interesting tool, especially when coupled to the bioinformatic research for amino acid sequence identities with genuine immunotoxic peptides from the gliadin and glutenin proteins already identified in gluten-containing cereals. However, the specificity of the DQ2- and DQ8-peptides has to be checked since some promiscuity has been observed among the immunotoxic peptides concerning their HLA-DQ2/HLA-DQ8-binding specificity. Docking experiments performed with a series of 26 genuine immunotoxic peptides from gluten-containing cereals (wheat, oat, barley, rye) were compared to the glutamine/proline-containing peptides from the non-gluten corn and rice cereals, for their HLA-DQ2/HLA-DQ8-binding capacity. None of the peptides from non-gluten cereals was able to completely bind the HLA-DQ2/HLA-DQ8 basket whereas all of the 26 genuine immunotoxic peptides from the gluten-containing cereals become adequately bound to the HLA-DQ basket, even though some promiscuity occurred between the DQ2- and DQ8-specific peptides. Docking to the HLA-DQ2/HLA-DQ8 serotypes thus consists of a relevant tool to predict the immunotoxic propensity of food proteins toward celiac disease suffering people, provided their sequence are known.

Dietary selenium intake based on the Chinese Food Pagoda: the influence of dietary patterns on selenium intake

BackgroundSelenium (Se) is essential for humans, with many critical roles in physiological and pathophysiological processes. Fish, eggs and meats are usually the rich food sources of Se. To improve the nutritional status of population, a new version of balanced dietary pattern in the form of the Chinese Food Pagoda (2016) was proclaimed. This study aimed to evaluate the contribution of this balanced dietary pattern to daily Se intake, and to assess Se intake status of Chinese residents under this Food Pagoda scenario.MethodsBased on the food consumption recommended in the Food Pagoda, this study collected the data of Se contents in various food composites and estimated dietary Se intakes (EITDS) in 12 provinces from the 4th China Total Diet Study. The estimated Se intakes based on the Chinese Food Pagoda (EICHFP) in 12 provinces were calculated. EITDS and EICHFP in various food groups among different regions were compared.ResultsThe average EICHFP in all regions, within the range of 66.23–145.20 μg/day, was greater than the China recommended nutrient intake (RNI) (60 μg/day). None of the highest EICHFP went beyond the tolerable upper intake level of Se (400 μg/day). Animal source foods should be the primary source of daily Se intake according to the EICHFP. The average EITDS in China (88 μg/day) was in line with its range of EICHFP (81.01–124.25 μg/day), but that in half of the regions failed to achieve their lowest EICHFP. Significant differences between EITDS and EICHFP were observed in cereal food, aquatic and dairy products (P < 0.05), among which Se intake from aquatic and dairy products presented seriously insufficient in almost all regions.ConclusionsThe ideal dietary pattern recommended in the Food Pagoda can meet the daily requirements of Chinese population for Se intake to maintain optimal health. From the perspective of the balanced diet and Se-rich sources, the consumption of aquatic products should be increased appropriately to improve the general Se intake level of Chinese population.

Biorational substitution of piperonyl butoxide in organic production: effectiveness of vegetable oils as synergists for pyrethrums.

Piperonyl butoxide is a semi-synthetic synergist for natural pyrethrum and synthetic pyrethroid insecticides in phytochemicals and biocides. As such it is used in large quantities for crop treatments, stored grain protection, disinfestation of grain storage facilities and indoor uses. Piperonyl butoxide is consequently a regular contaminant in stored grains, and subsequently in corresponding cereal food products and meat via feed uses. Therefore it is regularly monitored and its MRL is ongoing a reassessment. It is also considered as a possible human carcinogen and a suspected endocrine disruptor. For all these reasons and considerations most of the countries have already banned its use in Organic Farming as France in 2017. Thus, ecological substitution of with biorational and sustainable solutions is required. Vegetable oils have been described as exhibiting similar potency and synergistic effects. We have reviewed the literature and have proceeded to ecotoxicological efficacy tests in order to determine the best and most durable substitution candidates. Sesame and rape seed oil were determined to be the most efficient.

Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal.

In Africa, food-processing industries are emerging fast, especially for cereals. New low-cost extrusion cookers give small enterprises an opportunity to enter the market for processed cereal products, in particular instant, fortified and flavoured mixes. Before engaging in the marketing of these products, consumers' interest needs to be assessed. This study used a combination of affective tests and experimental auctions with 200 consumers in Touba, Senegal, to evaluate four new products with conventional pearl millet flour as the control: instant pearl millet flour, instant pearl millet flour with added dry mango and carrot powder (naturally fortified), and the previous products with added conventional chemical micronutrient fortificants. During affective tests, consumers made little distinction between the five products in appearance, aroma, taste and overall appreciation. The experimental auctions showed that, without providing additional information on the products, there was no difference in 'willingness to pay' (WTP) between them. However, after that information is provided, consumers were willing to pay a modest premium for instant flour, and a large premium for added mango and carrot extract and for added micronutrients, but were not willing to pay a premium if those micronutrients came from natural sources. Income increased overall WTP, while education increased WTP for instant flour. There is a potential market in low-income African countries for instant and fortified cereal food products, but likely in the higher income and education groups. The increased cost needs to be compared to the premiums consumers are willing to pay. In the next step, the new and promising products could be tested in pilot markets, with target consumers. © 2017 Society of Chemical Industry.

Bioactive small molecules in commercially available cereal food: Benzoxazinoids

The presence of bioactive benzoxazinoids (BXs) in mature whole grain and experimental bread products was recently shown. The aim of this study was to reveal the level of BXs in a broad range of commercial cereal products and discuss these findings in relation to ingredients and preparation processes. The concentrations of 11 BX compounds were determined by liquid chromatography–triple quadrupole mass spectrometry (LC–MS/MS) in 25 supermarket-available cereal food products. The total BX content varied from below the limit of detection to >500μg/g dry matter (DM) with some degree of variation among different lots. The products W (Rugsandwich), H (Gulerodsrugbrød), L (Mørke Multikerneboller) and AA (Solsikkeklapper), which were all rich in rye-based ingredients, had a total BX concentration >300μg/g DM. Double hexose derivatives of 2-hydroxy-1,4-benzoxazin-3-one (HBOA), 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA) and 2-β-d-glucopyranosyloxy-4-hydroxy-1,4-benzoxazin-3-one (DIBOA-glc) were the major BXs in most products. Further studies into the health effects of BXs should be conducted, and future exploitation of these compounds seems possible.

Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts

Abstract In the everyday human diet, cereal products are considered to be basics. Such food should have healthy properties and not contain harmful additives, especially heavy metals as exposure to low doses of such xenobiotics can adversely affect human health. Ecological farming is the answer to consumer expectations regarding food safety, and ecological products are recommended as a basis for proper nutrition, despite the higher cost of their purchase. The present study was carried out to evaluate the content of heavy metals in ecological cereal products and their non-ecological analogues.

In vitro digestion kinetics and bioaccessibility of starch in cereal food products

The study of starch digestion in cereal-based products is essential since the extent and rate of hydrolysis affects the glycemic index associated with several food-related diseases. Besides, a unique matrix is usually studied and many variations of in vitro techniques (e.g. enzymes, pH, food:enzymes ratio) are selected, then comparison of results became difficult. The recently published INFOGEST in vitro static method with international consensus (Minekus et al., 2014) was applied to several cereal-based products to address whether it is suitable for analysis of starch hydrolysis kinetics. Bread, pasta and cookies were selected taking into account the analysis of different cereal matrixes, including gluten-free products. White bread presented the highest in vitro starch hydrolysis (87%) showing significant differences compared to gluten-free bread (76.5%). Refined flour sheeted pasta (72.6%), whole-wheat extruded pasta (92.0%) and gluten-free pasta (54.3%) showed differences in the extent and rate of hydrolysis. Cookie samples presented the lowest starch hydrolysis (∼45%). The starch availability was estimated by the dializability method, which measures the maltose equivalents dialyzed after simulating digestion. Starch dializability was 35%, 25% and 15% on average for bread, pasta and cookie samples respectively, with positive correlation with rapidly digested starch. The tested in vitro method allowed discriminating the effect of different processing techniques, product types and formulation of the three most common cereal-food matrixes in starch digestion.

The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack.

Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content.

Composition and functionality of wheat bran and its application in some cereal food products

SummaryProduction of wheat bran (WB) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. This article discusses WB extraction, its nutritional properties, potential health benefits, effects on quality and sensory properties of some cereal foods, and its application in some baked products as well as in fried cereal snacks, as an additive for oil reduction and fibre enrichment.

Increased Whole Grain Consumption Does Not Affect Blood Biochemistry, Body Composition, or Gut Microbiology in Healthy, Low-Habitual Whole Grain Consumers1–3

Whole-grain (WG) foods have been suggested to reduce the risk of cardiovascular disease, but studies are inconsistent and effects on cardiovascular risk markers are not clear. The objective of this study was to assess the impact of increasing WG consumption to at least 80 g/d on overall dietary intake, body composition, blood pressure (BP), blood lipids, blood glucose, gastrointestinal microbiology, and gastrointestinal symptoms in healthy, middle-aged adults with habitual WG intake <24 g/d. Eligible subjects [12 men, 21 women, aged 40-65 y, body mass index (BMI): 20-35 kg/m(2)] were identified through use of food frequency questionnaires and subsequently completed 3-day food diaries (3DFDs) to confirm habitual WG consumption. Subjects consumed diets high in WG (>80 g/d) or low in WG [<16 g/d, refined-grain (RG) diet] in a crossover study with 6-wk intervention periods separated by a 4-wk washout. Adherence was achieved by specific dietary advice and provision of a range of cereal food products. The 3DFDs, diet compliance diaries, and plasma alkylresorcinols were used to verify compliance. During the WG intervention, consumption increased from 28 g/d to 168 g/d (P < 0.001), accompanied by an increase in plasma alkylresorcinols (P < 0.001) and total fiber intake (P < 0.001), without any effect on energy or other macronutrients. Although there were no effects on studied variables, there were trends toward increased 24-h fecal weight (P = 0.08) and reduction in body weight (P = 0.10) and BMI (P = 0.08) during the WG intervention compared with the RG period. A combination of dietary advice and provision of commercially available food items enabled subjects with a low-moderate habitual consumption of WG to substantially increase their WG intake, but there was little effect on blood biochemical markers, body composition, BP, fecal measurements, or gut microbiology. This trial was registered at www.controlled-trials.com as ISRCTN36521837.

Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice

The current treatment for celiac disease is strict gluten-free diet. Technical processing may render gluten-containing foods safe for consumption by celiac patients, but so far in vivo safety testing can only be performed on patients. We modified a celiac disease mouse model to test antigenicity and inflammatory effects of germinated rye sourdough, a food product characterized by extensive prolamin hydrolysis. Lymphopenic Rag1-/- or nude mice were injected with splenic CD4+CD62L-CD44high-memory T cells from gliadin- or secalin-immunized wild-type donor mice. We found that: 1) Rag1-/- recipients challenged with wheat or rye gluten lost more body weight and developed more severe histological duodenitis than mice on gluten-free diet. This correlated with increased secretion of IFNγ, IL-2, and IL-17 by secalin-restimulated splenocytes. 2) In vitro gluten testing using competitive R5 ELISA demonstrated extensive degradation of the gluten R5 epitope in germinated rye sourdough. 3) However, in nude recipients challenged with germinated rye sourdough (vs. native rye sourdough), serum anti-secalin IgG/CD4+ T helper 1-associated IgG2c titers were only reduced, but not eliminated. In addition, there were no reductions in body weight loss, histological duodenitis, or T cell cytokine secretion in Rag1-/- recipients challenged accordingly. 1) prolamin-primed CD4+CD62L-CD44high-memory T cells induce gluten-sensitive enteropathy in Rag1-/- mice. 2) Hydrolysis of secalins in germinated rye sourdough remains incomplete. Secalin peptides retain B and T cell stimulatory capacity and remain harmful to the intestinal mucosa in this celiac disease model. 3) Current antibody-based prolamin detection methods may fail to detect antigenic gluten fragments in processed cereal food products.

Acrylamide in Food Products: A Review

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during heating under high temperature and low moisture conditions. The main aim of this review is to summarize the results of academic and industrial research on occurrence, dietary exposure, formation mechanism and mitigation measures of acrylamide in bakery, cereal and potato food products.

Consumer Behavior of Purchase of Processed Cereal Food Products in Punjab

Food consumption pattern in India is rapidly changing from unprocessed unbranded low quality food products to processed, packaged unbranded products. The main objective of this paper is to find the factors that lead to purchase of processed food.Research was carried out in three cities of Punjab. A sample of 300 respondents wastaken for research according to chosen methodological research approach the quantitative data was analysed by using confirmatory factor analysis through SPSS software. Research revealed that a. External influence b. Health and brand consciousness c. Quality are the major factors that influence people to eat Processed Cereal Food.

The research legacy of Peter J. Wood

Abstract Peter Wood was an exceptional scientist who helped lay the foundation for our understanding of the health benefits of soluble fiber. As a carbohydrate chemist, he developed methods to characterize polysaccharides and used them to better understand the structure and behavior of cereal (1→3)(1→4)-β- d -glucans. With collaborators, he demonstrated the distribution of these mixed linkage β-glucans in cereal grains and food products. He studied the behavior of β-glucans in solution and demonstrated that, like other high molecular weight polymers, they exhibited shear thinning behavior and viscosity increased exponentially with increasing concentration. By using size exclusion chromatography, with post-column calcofluor detection, Peter was able to determine the molecular weight distributions of β-glucans in unpurified extracts. He investigated the differences in fine structure among oat, barley, rye and wheat β-glucans and showed that the differences influenced the gelation properties of these polymers. He drew together multi-disciplinary collaborations to investigate how the physico-chemical characteristics of oat β-glucans influenced their ability to attenuate post-prandial blood glucose levels and lower serum cholesterol concentrations. Using oat gum extracts which Peter and coworkers had produced, they demonstrated that β-glucan was the major bioactive component of oat bran which affected blood glucose and cholesterol levels in humans. A series of clinical trials showed that solubility and molecular weight of oat β-glucan were modified by food processing, which in turn affected bioactivity. Peter's dedication to excellent science and drive to establish the underlying mechanisms of health benefits of oat fiber have provided us with a wealth of knowledge for future research.

Long-Term Assessment Of Rice Production Scenario In Bangladesh: A Macro Dynamics

Despite high pressure of population on land and other natural resources, Bangladesh has made remarkable progress in food production over the last three and a half decades. The shrinking trend in land availability for crop production is another challenge ahead of the economy. The declining trend in cultivable land was quite sharp in the period of 1990 to 2005. Although the population has doubled, cereal food production has increased in the range of 100-125% during this period. The progress is the result of development and dissemination of modern high-yielding rice and wheat varieties supported by favourable public policies. There has been impressive technological advancement in the rice sector. Bangladesh Rice Research Institute (BRRI) made substantial contribution in the recent past and a total of 59 modern high yielding rice varieties (HYVs) suitable for different production ecologies have been released after independence in 1972. Although the progress in variety development was slower during the seventies and eightees, it was triggered up in the later decades and a quantum of achievement was made after 2000. The rate of varietal development was almost double in the last quarter of the decades compared to that made in the seventees. During the period of 1972 to 1980, the share of modern rice in total production was only 29%, but by the year 1985, it increased to 41% and jumped to nearly 90% by 2010 implying a highly impressive contribution of the diffusion of modern rice technologies in the overall supply of cereal foods in the country. Bangladesh J. Agril. Res. 38(2): 257-269, June 2013 DOI: http://dx.doi.org/10.3329/bjar.v38i2.15889

Alkylresorcinols in Swedish cereal food products

In this study alkylresorcinol (AR) content and homologue composition was determined in 159 cereal products commonly consumed in Sweden. Food items were sorted into seven groups including soft bread, crisp bread, breakfast cereals, pasta, flour, cookies and other cereal products with varying content of rye, wheat, oat, corn, rice and maize. The analyzed total AR content ranged from not detectable to 4178μg/g (fresh weight). Bran and whole grain (WG) items showed highest AR contents and were comparable to previous reports. The AR content was strongly correlated with WG content from rye and wheat cereals (r=0.80, P<0.001), the main source of AR. In addition, the calculated ratio of the homologues C17:0 and C21:0, which was previously reported to distinguish between rye and wheat products, was associated to the proportion of rye content in WG of wheat and rye (r=0.83, P<0.001). The data from the present study can be used to estimate AR intake from WG of rye and wheat in the Swedish population and the results indicated that WG content from rye and wheat may be predicted by using AR content and homologue composition in cereal products.

Do classical wheat quality assessments deliver relevant results for modern wheat cultuvars?

For cereal food production, quality assessment of wheat is targeted at specific processing demands among which those for yeast leavened goods, especially bread, play a crucial role. In this regard, a baking test would deliver the most comprehensive information. A baking test, e.g. according to ICC Standard No. 131, however, is time consuming and affords a respective technical equipment which is mostly not available on most of the levels of the cereal production and processing chain (breeders, traders, etc.). Further, in labour-intensive time periods, like harvest and collection of the bulk goods, there is no time for a long duration baking procedure. Therefore, it is a world-wide common practice to make use of indirect quality criteria for predicting the tentative processing, especially baking performance, of an individual wheat lot. Adapted to the specific quality expectations of baked goods in different parts and/or countries of the world, respective favoured analytical quality-related methodologies may vary. But due to the significant role gluten plays in wheat baking, all quality assessment systems have protein/gluten related methods in common, such as ICC Standards No. 105/2 (crude protein content), 106/2 (wet gluten content) or 116/1 (Zeleny sedimentation value), respectively. With examples from the German wheat market, it can be outlined that prediction of the baking behaviour of a specific wheat cultivar, of bulk wheat raw material or flour prepared thereof, respectively, has been well established and accepted as being sufficiently precise for decades, based on traditional quality parameters resulting from respective internationally standardized methods. Thus, knowing the cultivar was sufficient so far to analyse the total protein content plus the sedimentation value of a sample to calculate the baking volume to be expected of the baked good. This theoretical result calculated by means of a specific equation has been well in accordance with the real volume as result of a standardized baking test (RMT = Rapid Mix Test). This established system worked well with “traditional” wheat cultivars having “classical” gluten functionality. In very modern wheat varieties, however, a distinct discrepancy between theoretical volume prediction and the real baking result becomes obvious as these varieties are characterized by lower total protein (and gluten) content but much improved gluten functionality, i.e. volume forming capacity. The meaning of these findings for wheat breeding, trading (payment!) as well as processing, are important. In consequence, the question has to be answered if novel (rapid) quality assessment methods will be needed or if existing standard methods will have to be improved or adapted.