Pseudocereal Flours Research Articles

Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats.

This study aimed at evaluating the effects of non-fermented and fermented pseudocereal flours, quinoa and canihua, on iron and zinc bioavailability in Wistar rats. Two diets prepared with 92% fermented quinoa or 79.5% fermented canihua were compared with diets prepared with the same amount of non-fermented pseudocereals. Other two quinoa diets were prepared with 60% non-fermented or fermented quinoa and compared with a refence diet which was free of phytates. Body weight, feed efficiency ratio, and the absorption, retention and bioavailability of iron and zinc were evaluated. While body weight and feed efficiency ratio were higher (p < 0.05) in animals after non-fermented diets, the results of mineral absorption and bioavailability were consistently higher in the diets containing fermented pseudocereals. Iron concentration in the livers of animals after the fermented quinoa (92%) and canihua diet (79.5%), were 34% and 30% higher than after the diets with non-fermented pseudocereals. Zinc bioavailability, indicated by zinc in femur of animals fed the 60% fermented quinoa diet was 53.2 μg g-1 ZnInt g-1 BW, comparable to that in animals fed a reference diet with no phytates (58.2 μg g-1 ZnInt g-1 BW), and significantly higher (p < 0.05) than in animals fed the non-fermented quinoa diet (34.5 μg g-1 ZnInt g-1 BW). Zinc bioavailability was mainly influenced by phytate content in the diet (R 2 = 0.665 and p = 0.000). The retention of iron in the liver (2220 μg g-1 FeInt g-1 BW) was higher in the diet containing 60% of fermented quinoa than in the non-fermented diet (1429 μg g-1 ZnInt g-1 BW). Differences in iron absorption were mainly impacted by iron content in the diets (R 2 = 0.828 and p = 0.000). In conclusion, the addition of fermented pseudocereals to diets increased the bioavailability of iron and zinc in Wistar rats. These findings will encourage further research into fermented pseudocereals and their potential health effects.

Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.

We hypothesized that optimizing the formulation of pasta by incorporating sprouted pseudocereal flours, specifically quinoa (Chenopodium quinoa Willd) or kiwicha (Amaranthus caudatus L.) and cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) flours, could offer the potential to simultaneously enhance nutritional quality and health-promoting properties in pasta. In this study, our objective was to optimize the formulation of composite flour (a ternary blend of wheat, sprouted pseudocereal, and cushuro flours) using a mixture composite design to maximize total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA), antioxidant activity, and mineral bioaccesilability by reducing phytic acid (PA) content. Two optimal formulations were identified: one consisting of 79% wheat flour (WF), 13% SQF, and 8% CuF (oPQC), and the other composed of 70% WF, 15% SKF, and 15% CuF (oPKC). These optimized pastas exhibited reduced starch content and notably higher levels of total dietary fiber (1.5-3.61-fold), protein (1.16-fold), fat (1.3-1.5-fold), ash (2.2-2.7-fold), minerals (K, Na, Fe, Zn, Mg, Mn, and Ca), PA (3-4.5-fold), TSPC (1.3-1.9-fold), GABA (1.2-2.6-fold), and ORAC (6.5-8.7-fold) compared to control pasta (100% WF). Notably, the glycemic index of oPQC (59.8) was lower than that of oPKC (54.7) and control pasta (63.1). The nutritional profile of the optimized pasta was largely retained after cooking, although some significant losses were observed for soluble dietary fiber (18.2-44.0%), K (47.5-50.7%), Na (42.5-63.6), GABA (41.68-51.4%), TSPC (8-18%), and antioxidant activity (45.4-46.4%). In vitro digestion of cooked oPQC and oPKC demonstrated higher bioaccessible content of GABA (6.7-16.26 mg/100 g), TSPC (257.7-261.8 mg GAE/100 g), Ca (58.40-93.5 mg/100 g), and Fe (7.35-7.52 mg/100 g), as well as antioxidant activity (164.9-171.1 µmol TE/g) in intestinal digestates compared to control pasta. These findings suggest that the incorporation of sprouted pseudocereals and cushuro flour offers a promising approach to enhance the nutritional quality and bioactive content of wheat-based pasta, potentially providing health benefits beyond traditional formulations.

Functional properties of selected composite gluten-free pseudocereals flour

Technological challenges in the development of gluten-free pseudocereal-based foods depend on grain physical characteristics and nutrient-dense flour functional properties. Gluten-free composite pseudocereal flour blends were prepared by blending amaranth flour, buckwheat flour, and quinoa flour in three distinct blending ratios: T1, T2, and T3, and their functional properties were compared to 100% wheat flour. In comparison to buckwheat and quinoa, amaranth grains are significantly (p < 0.05) smaller in length (1.30 ± 0.10) and width (0.99 ± 0.02) than other grains. Buckwheat (4.30 ± 0.05) has a length that is 58% shorter than wheat (7.29 ± 0.23). The functional properties of gluten-free composite flours, such as water absorption capacity, oil absorption capacity, swelling power, foaming capacity, bulk Density, water holding capacity, and water solubility index, have significantly (p < 0.05) differed from those of wheat flour. The water holding capacity, water solubility index, bulk density, swelling power, and oil absorption were decreased with an increase in the buckwheat and a decrease in the quinoa level in the formulation. However, the WAC of composite flour samples increased with the level of buckwheat flour and decreased with the level of quinoa flour in the composite flour formulations. The standardized gluten-free pseudocereal flour blends enhance functional food products' nutritional, textural, and sensory attributes.

The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.

The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% amaranth) and Q30 (30% quinoa) had the highest values, and the control sample had the lowest values. The moisture content of the gluten-free cakes was not in the range of the Iranian standard. The sample containing 20% quinoa flour showed the highest specific volume (2.88 ± 0.09 cm3/g) and the lowest hardness (259.33 ± 10.09 g) (p < 0.05). L∗ value varied from 72.09 to 79, and the gluten-free cakes had a darker color. All the cakes containing quinoa and amaranth flour showed low a∗ and b∗ values (p < 0.05). Gluten-free cakes contain high amounts of unsaturated fatty acids (linoleic and linolenic acids) and minerals (iron, calcium, magnesium, and zinc). The results of the sensory evaluation showed that the sample containing 10% of amaranth and quinoa flour obtained the highest taste, aroma, color, appearance, and overall acceptability score compared to other treatments. In conclusion, it is possible to produce gluten-free cakes with quinoa and amaranth flour with sensory and physicochemical properties similar to wheat cakes. The formulations containing 20% and 30% quinoa were the best.

Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids

Rice and corn flour/starch are frequently used in the manufacture of gluten-free products, which are usually characterized by high starch content, low fiber content, poor texture, insufficient volume, short shelf life, fast staling, and easy crumbling. The objective of this study was to use amaranth, quinoa, and chia flours, separately or in combination, and corn starch in different ratios as an alternative to wheat/rice flours. Furthermore, several hydrocolloids (methylcellulose, carboxymethylcellulose, xanthan gum, and guar gum) were added at different levels (2, 3, and 4%) to the precited flours in order to improve the technological properties of gluten-free bread, enhance its nutritive value, and avoid the negative effects caused by the ingestion of gluten for coeliacs. The increase in pseudocereal flours’ ratios produced dark dough and resulted in a decrease in specific volume and an increase in moisture content and crumb texture hardness in all bread formulations (except in quinoa breads). The increase in hydrocolloids’ levels contributed to an increase in the moisture content, specific volume, L values of crumb color, and hardness of all breads. The formulations prepared with the lowest ratio of pseudocereal flours (10%) at the highest hydrocolloid concentration (4%) produced better quality bread than the control in terms of acceptability. Among the pseudocereal-containing breads, quinoa breads had the best specific volume and crumb hardness, followed by chia, mixture, and amaranth breads. The formulations containing natural hydrocolloids combined with amaranth, quinoa, and chia flours could be interesting to produce “better-quality and healthier” bread for coeliacs.

Composite wheat-amaranth flour baking properties and bread freshness

The study has reviled the benefits of amaranth groat flour application into wheat bread making towards enhancing the technological efficiency and the quality of the bread, prolonging the freshness of the product without artificial improvers involved in the formulations. Paying attention to textural characteristics of the wheat-amaranth bread during its shelf-life, amaranth groat flour as a derived product of amaranth grain processing presented a positive impact on the change of textural properties of the bread crumb during wheat-amaranth bread shelf-life. The effect of ranging 5–30% substitution of common wheat high-grade flour by the amaranth flour derived from partially defatted amaranth grain was investigated and the complex organoleptic quality of the bread made of the composite flour reached the highest level at 15% of the amaranth flour in the formulation. The technological parameters of bread making such as the duration of proofing, shape stability, specific volume, crumb porosity, baking and drying losses, when wheat high-grade flour was partially replaced by the amaranth grain-derived milling product showed better performance for the bread enriched by the amaranth flour at higher substitution level approving the wider application of the pseudocereal flour in the food industry. The freshness of the bread made of the composite flour is related to the textural characteristics of the crumb which tend to change drastically due to styling. The amaranth groat flour application into the wheat bread formulation led to changes in compressive force and tension of the crumb, the stress value at relative strain ε = 25%, the elastic modulus, and the statical elastic hysteresis index. The resulting application of the amaranth groat flour into bread formulation allowed to ensure a 2-2.5-fold increase in the freshness of wheat bread with a 15% amaranth groat flour content when providing higher comprehensive quality of the product.

Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.

Seven commercial gluten-free (rice, oat, sorghum, foxtail millet, amaranth, quinoa, and buckwheat) flours were investigated in this study from the point of view of thermo-mechanical properties and solvent retention capacity (SRC). Each flour was used to prepare doughs with specific water absorption (WA) to get a consistency of 1.1 Nm (WA1) and doughs with WA2 levels higher than 85% to ensure a sufficient amount of water in the system for allowing the hydration of all components of the flours. Different correlations were established between proteins, ash, pentosans, damaged starch, and amylose contents on the one hand, and the capacity of the flour samples to retain different solvents such as sucrose, sodium carbonate and CaCl2 on the other hand. Although no significant correlation was found between the protein content of the flours and lactic acid-SRC, the mechanical weakening of the protein was significantly correlated with lactic acid-SRC for both tested WA levels. The doughs with WA1 had higher starch gelatinization and hot gel stability values compared to the corresponding dough systems with a higher water amount. Moreover, lower starch retrogradation and setback torques were obtained in the case of the dough prepared with higher amounts of water.

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.

A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively) on the content of phytic acid (PA), γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), and antioxidant activity (AA) in biscuits. Generally, sprouted pseudocereal flours contained lower amounts of starch and protein, comparable fat, ash, PA content, and increased levels of bioactive compounds (GABA and TSPC) and AA compared with wholegrain flours. Moreover, it was confirmed that sprouted pseudocereal flours were nutritionally superior to refined WF. MD allowed the modeling of target parameters showing that PA, GABA, TSPC, and AA were positively influenced by the proportion of flours in the biscuit. The models that better described the variation in nutritional parameters as a function of the formulation displayed typically linear and binary interactions terms. SKF exerted the highest influence on the increased content of PA. Therefore, to increase mineral bioavailability, the use of SCF and SQF in the formulation of biscuits was suggested. SCF and SQF positively influenced in GABA, TSPC, and AA in biscuits. The optimal ternary blends of flours that maximize the content of bioactive compounds and AA of biscuits and simultaneously minimize PA content were identified. To study the fate of biscuits in digestion, the optimal formulation for biscuits containing SQF/SCF was selected. For this type of baked product, reduced starch digestibility and glycemic index was observed compared with the control (100% WF). Moreover, the amounts of bioaccessible GABA, TSPC, and AA were higher in gastric and intestinal digests compared with control biscuit. Overall, these results highlighted the nutritional and health benefits of incorporation of flours from sprouted Andean grains in the production of biscuits.

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes.

Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lowering the anti-nutritional compounds in pseudo-cereals. Enhancing nutritional properties when using sprouted pseudo-cereals flours as a baking ingredient requires tailored formulation. Simplex centroid designs and response surface methodology has been applied in the present study to define the ideal proportions of ternary blends of sprouted kiwicha (SKF), cañihua (SCF) and wheat flours (WF) to simultaneously enhance the content in bioactive compounds (γ-aminobutyric acid, GABA, total soluble phenolic compounds and TSPC), as well as sensory (odor, color, taste and texture) and functional attributes (antioxidant activity, AA) while reducing phytic acid (PA) content of bread. The effect of gastric and intestinal digestion on bioactive compounds, AA, PA and starch hydrolysis was also evaluated. Mixture design allowed for the identification of optimal formulation (5% SKF, 23.1% SCF, 71.9% WF) that can be used to obtain breads with higher content of GABA, TSPC, AA, overall sensorial acceptability (scores > 7) and reduced PA content and glycemic index. Moreover, this study demonstrated that these nutritional and health benefits provided by the replacement of WF by sprouted pseudo-cereal flours remained upon digestion. The results of this study indicated that WF replacement with SKF and SCF is sensory acceptable and improved the nutritional quality of bread.

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.

The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB’s physical and sensory characteristics, each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and 50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to obtain well-accepted GFB (scores ≥7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour (QF) in blends with RF.

Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers

In this study, potato flour used in gluten free cracker formulation was substituded with pseudocereal (amaranth, buckwheat, quinoa) flours, and the effects of pseudocereals on some chemical, physical and sensory characteristics of gluten-free crackers were determined. Results show that the crackers having pseudocereals had significantly higher (p < 0.05) fat, protein, insoluble and total dietary fiber, essential and non essential amino acid, and Mg contents than control sample which was produced with potato flour and potato starch. In addition, crackers having amaranth had higher (p < 0.05) Ca and P contents than control. Pseudocereal containing crackers had lower L* and higher a* values than control, and according to ΔE values, they were evaluated as extreme (another) color group than control crackers. In SEM micrographs, more cracks and pores were observed with the addition of pseudocereal flours to crackers. Therefore, hardness decreased significantly with pseudocereal flours addition in crackers. Flavor, chewiness, crispiness and overall acceptability scores of crackers having pseudocereal flours were higher than control in sensory analysis.

Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability

This study describes the use of the Mixture Design for simultaneals to improve the physical properties and acceptability of gluten-free bread (GFB) based on whole pseudocereals flour, as well as to define dough and bread instrumental predictors of the sensory quality of GFB. Three simplex-centroid designs were used to study the effects of each pseudocereal flour (amaranth – AF, buckwheat – BF, and quinoa – QF) blended with rice flour (RF) and potato starch (PS) on dough and bread properties. A total of 30 GFB formulations were produced and evaluated. Results reveal relationships between dough Mixolab parameters, such as C3 and C4, related to gelatinization and starch stability, with crumb moisture and firmness of GFB formulation, in which higher values of these parameters related to higher acceptability scores (>7 on a 10 cm hydroid hedonic scale). However, higher values of the secondary parameter C3-C4 was related to lower loaf-specific volume, impairing appearance and texture acceptability, as well as overall liking. The interaction effects between pseudocereal flour and RF increases dough consistency, bread volume, softness, and acceptability. Blends of 50% AF, BF, or QF with 50% RF results in GFB with high acceptability (overall liking of 8). The maximum pseudocereal proportions to obtain acceptable GFB (scores ≥ 7 for appearance, color, odor, texture, flavor acceptability and overall liking) were 60% AF, 85% BF, and 82% QF blended with RF. The combination of instrumental and sensory methods was useful to identify parameters capable of predicting the GFB quality, which may be useful for food scientists and producers to face the challenges regarding the development of healthier and better quality GFB to meet consumer needs.

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals.

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

Effect of Differential Sieving of Amaranth, Buckwheat and Quinoa Flours on Antioxidant Properties of Flour Fractions

Pseudocereals, namely, amaranth, buckwheat and quinoa are gluten-free grains with high bioactive components and antioxidant properties. Differential sieving is a common pre-processing technique to obtain coarse and fine flours for specific uses. The present study aimed at determining the content and activity of antioxidant components extracted in acidified methanol and aqueous media in differentially sieved pseudocereal flours. Further, the antioxidant components were characterized and measured in each flour fraction. Buckwheat grain and its fractions showed the highest total phenolic and flavonoid content. Overall, the bioactive compounds were majorly present in fine flour fraction followed by whole and coarse flour. Free radical scavenging activity and ferric reducing antioxidant power was highest in quinoa flour fractions. Ferulic acid was predominant in amaranth and buckwheat, whereas for quinoa, it was gallic acid and catechin. The pseudocereal flours were rich sources of antioxidant components and showed considerable antioxidant activity, though there were wide variations in each of the flour fractions. Differential sieving influenced the antioxidant properties significantly and finer fractions appeared to be richer in antioxidant components. Quantification of phenolic compounds in this study describes the compositional distribution in flour fractions of pseudocereals along with assessment of their antioxidant potential using multiple assays. This would help in better understanding of antioxidant properties of pseudocereals and their potential utilization for development of products with improved nutritional profile. The pseudocereal flours can serve as functional food ingredients for development of novel products.

Bazı Tahıl ve Tahıl Benzeri Unların Yenilebilir Film ve Kaplama Potansiyellerinin Belirlenmesi

Yenilebilir filmler ve kaplamalar, gıdaların yüzeyine ince tabaka halinde uygulanan ve gıdaları dış ortamdan koruyan ve polisakkarit ve/veya protein kullanılarak ya da bitkisel kaynaklı unlar kullanılarak hazırlanan materyallerdir. Bu çalışmada, yerel satıcılardan temin edilen buğday, mısır, chia, tef, karabuğday ve kinoa unlarının protein, nişasta, nem değerleriyle su absorbsiyon oranları incelenmiş ve bu unların yenilebilir film ve kaplama olarak kullanılma potansiyelleri belirlenmiştir. Unların protein oranlarının %6.40-19.64; nişasta oranlarının %2.87-71.63 arasında değiştiği belirlenmiştir. Unların partikül büyüklükleri varyasyon göstermiş ve en ince partiküle sahip unun buğday unu, en yüksek partikül büyüklüğüne sahip unun chia unu olduğu saptanmıştır. Su absorbsiyon değerleri chia unu için en yüksek (%404.03), buğday unu için en düşük (%5.15) olarak belirlenmiştir. Çalışma sonucunda bu unların kimyasal ve fiziksel özellikler açısından yenilebilir kaplama formülünde kullanılabileceği sonucuna varılmıştır.

Physical and flow properties of pseudocereal-based protein-rich ingredient powders

Knowledge of bulk handling properties of food powders is essential in the design of industrial equipment and selection of appropriate powder handling operations. The objectives of this study were to determine the physical and flow properties of plant-based regular and protein-rich flours to establish relationships between powder physical and bulk handling properties as influenced by protein enrichment. A number of physical properties (bulk density, flowability, wall friction and compressibility) were assessed for 11 regular- and protein-rich flours from pseudocereals (amaranth, buckwheat, quinoa) and cereals (rice and maize). Relevant physicochemical properties such as particle size distribution, microstructure and water sorption behaviour were also studied. The protein-rich pseudocereal flours had irregular-shaped, rough surfaces with mean particle diameters ranging from 96.5 to 215 μm. The compressibility indices (42.6–51.4%) were higher for the former compared to the regular protein content powders and they displayed lesser tendency to uptake water with increasing relative humidity. Analysis of the flow behaviour showed the protein-rich flours to be more cohesive with higher wall friction angle values than the regular protein content powders. The new information obtained in this study is critical in optimising the processing, stability and applications of these value-added high-protein pseudocereal ingredient powders.

Features of technological characteristics of cereal and pseudocereal flour

Carbohydrate-amylase complex of barley, rice, buckwheat and millet flours was studied. The cereal and pseudocereal flour is stated to be thermostable. Its gelatinization and liquefaction takes a long period. Addition of medium rye flour as an available and cheap source of amylolytic enzymes accelerates and increases the liquefaction of the gelatinized mass. The features of the starch component of the cereal and pseudocereal flour were found to require an increase of the pregelatinized flour preparation time. Mono- and disaccharides of the pregelatinized cereal and pseudocereal flour are mainly represented by glucose. Pregelatinized cereal and pseudocereal flours (except rice flour) contain excessive amount of amino nitrogen in comparison with traditional for-bread-baking pregelatinized rye flour. Pregelatinized cereal and pseudocereal flours can be used in native or dry form. The shelf life of dry pregelatinized cereal and pseudocereal flour is 3 months.

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate.

BACKGROUNDPseudocereals are nutrient‐rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation.RESULTSHigher phytate degradation was found during the fermentation of flours (64–93%) than during that of grains (12–51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8–82.4 g kg−1 DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7–4.6‐fold) and phytate : mineral molar ratios were reduced (1.5–4.2‐fold) in agreement with phytate degradation (1.8–4.2‐fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron.CONCLUSIONFermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)

The aims of this study were determine (1) the chemical composition (2) the physico-chemical properties (3) the fatty acid profile (4) the techno-functional and (5) the antioxidant properties of flours obtained from house cricket (Acheta domesticus) using two different methods of drying. In thermal drying cricket flour (TDCF) and lyophilized cricket flour (LCF) high content of protein (62.68–67.48%, respectively) and fat (24.91–19.32% respectively) was found. This content was higher than found in several cereal or pseudocereal flours such as wheat, oat or quinoa. Both types of flours showed good techno-functional properties (water and oil holding capacity, Swelling capacity, emulsion and foam capacity and stability) with higher values in LCF than TDCF. The values obtained for techno-functional properties were similar to those found for several flours obtained from cereal or pseudocereal of fruits coproducts. In LCF and TDFC the main fatty acid detected were linoleic, oleic and palmitic acids. LCF showed stronger radical scavenging (7.18–2.82 mg Trolox equivalent/g, respectively), reducing (0.24–0.15 Trolox equivalent/g, respectively) and chelating capacity (43.78–32.23 µg EDTA/g, respectively) than TDCF. Due to the protein and fat content, the good techno-functional and antioxidant properties the flours obtained from house cricket could be used as food ingredient in the development of novel foods.

Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

The formation of 3-monochloropropano-1,2-diol (3-MCPD) and its esters in seven fat-rich cereal food model systems was investigated. The models, consisting of triolein, various cereal or pseudocereal flours (buckwheat, corn, millet, oat, rice, wheat, and starch), sugar, NaCl and water, were subjected to thermal processing for 10 min at 200 °C and then analysed in terms of the formation of the contaminants. The highest free 3-MCPD level was reached for the model with buckwheat flour (90.7 μg kg−1), and the lowest for the starch-containing model (control; 64.6 μg kg−1). For 3-MCPD esters, the content ranged from 924 μg kg−1 (starch) to 1145 μg kg−1 (oat flour). The experiment revealed the substantial influence of protein and some minerals (Mg, Fe, Cu, Zn) on the level of free 3-MCPD. In the case of 3-MCPD esters, high fat content in samples promoted ester formation, but an inhibitory effect of Na was also observed. The promoting (Mg, Fe, Cu) or inhibiting (Na) role of minerals on 3-MCPD formation was also confirmed with the use of metal ion solutions in different concentrations. The outcomes of the experiment suggest that the use of mineral-rich flours, such as buckwheat and oat flours in heat treatment together with lipids, may lead to increased formation of 3-MCPD and its esters.Graphical abstract