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El. knyga: Innovative Processing Technologies for Healthy Grains

Edited by (Technological University Dublin, City Campus, Dublin, Ireland), Edited by (University of Novi Sad, Serbia)
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"Cereals and pseudocereals are widely grown throughout the world and their dietary and economic importance is globally appreciated and recognised. For this reason, the FAO forecasted about 15 million tonnes in the year 2016/17. Today, the grain processing industry has diverse range of products and most of the grains are processed for convenience and better utilization of the grains as whole. Nowadays, increased consumer interest towards processed foods, for its convenience purpose and readily available nutritious food products, create a constant demand to increase industrialisation for processing of these grains. This demands the food manufactures to pose different processing challenges to food manufacturers. The book is structured to cover all aspects of innovative cereal/pseudoceral processing, from the selection of raw materials to novel trends in cereals/pseudocereals use and consumption and the environmental impact"--

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods.

Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume:

Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals

Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption

Describes the characteristics of healthy grains and their production, nutritional value, and utilization

Explains the origin, production, processing, and functional ingredients of pseudocereals

Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits

Part of Wiley's IFST Advances in Food Science series

Dr Milica Pojk is a Principal Research Fellow at the Institute of Food Technology, University of Novi Sad, Serbia.

Dr Uma Tiwari is a Lecturer in the School of Food Science and Environmental Health, Technological University Dublin, City Campus, Dublin, Ireland.

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods.

Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume:

  • Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals
  • Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption
  • Describes the characteristics of healthy grains and their production, nutritional value, and utilization
  • Explains the origin, production, processing, and functional ingredients of pseudocereals
  • Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits
  • Part of Wiley's IFST Advances in Food Science series

Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.

About the IFST Advances in Food Science Book Series xi
List of Figures and Tables xiii
List of Contributors xvii
Preface xix
1 Processing Technologies for Healthy Grains: Introduction 1(8)
Milica Pojic
Uma Tiwari
1.1 Healthy Grains: What Are They?
1(1)
1.2 Cereals and Pseudocereals: Production, Nutritional Value, and Utilization
2(2)
1.3 Cereal Byproducts for Food and Feed Utilization
4(1)
1.4 Challenges in Healthy Grain Processing: Traditional vs Innovative Processing
4(1)
1.5 Relevance of this Book
5(1)
Acknowledgment
6(1)
References
6(3)
2 Introduction to Cereal Processing: Innovative Processing Techniques 9(28)
Uma Tiwari
Milica Pojic
2.1 Introduction
9(2)
2.2 Characteristics of Cereals
11(1)
2.2.1 Cereal's Inflorescences
11(1)
2.2.2 Cereal's Roots
11(1)
2.2.3 Cereal's Stems and Leaves
11(1)
2.3 Kernel Structures
12(3)
2.3.1 Rice
12(1)
2.3.2 Wheat
13(1)
2.3.3 Maize
13(1)
2.3.4 Barley
14(1)
2.3.5 Oats
14(1)
2.3.6 Rye
14(1)
2.3.7 Sorghum
15(1)
2.3.8 Millet
15(1)
2.4 Processing of Cereals
15(1)
2.5 Innovations in Post-harvest Processing
16(2)
2.5.1 Irradiation of Cereal Grains
16(1)
2.5.2 Ozone Technology in Post-harvest Cereal Processing
16(2)
2.5.3 Cold Plasma Technology in Post-harvest Cereal Processing
18(1)
2.6 Innovations in Primary Cereal Processing
18(6)
2.6.1 Dry Milling of Cereals
18(1)
2.6.2 Novel Fractionation Methods
19(1)
2.6.3 Alteration of the Techno-functional Properties of Cereals and Flours
20(4)
2.7 Innovations in Secondary Cereal Processing
24(4)
2.7.1 Innovations in Bioprocessing
24(2)
2.7.2 Innovative Cereal Extrusion
26(1)
2.7.3 Innovative Baking
27(1)
2.8 Conclusion
28(1)
Acknowledgment
28(1)
References
28(9)
3 Pseudocereals as Healthy Grains: An Overview 37(24)
Muriel Henrion
Emilie Labat
Lisa Lamothe
3.1 Introduction
37(1)
3.2 Pseudocereals: Origin, Production, and Utilization
37(4)
3.2.1 Buckwheat
38(1)
3.2.2 Quinoa
39(1)
3.2.3 Amaranth
40(1)
3.3 Processing of Pseudocereals
41(5)
3.3.1 Enzymatic Processing of Pseudocereals
41(1)
3.3.2 Germination of Pseudocereals
41(1)
3.3.3 Fermentation Processing of Pseudocereals
42(1)
3.3.4 Thermal Processing Methods for Pseudocereals
43(2)
3.3.5 Pseudocereals in Gluten-Free Processing
45(1)
3.4 Emerging Significance of Pseudocereals
46(4)
3.4.1 Nutritional Value of Pseudocereals
46(4)
3.5 Functional Ingredients of Pseudocereals
50(2)
3.5.1 Phenolic Compounds
50(2)
3.5.2 Bioactive Peptides
52(1)
3.6 Conclusion and Future Perspectives
52(1)
References
53(8)
4 Advances in Conventional Cereal and Pseudocereal Processing 61(22)
Vijaykrishnaraj Muthugopal Sasthri
Nivedha Krishnakumar
Pichan Prabhasankar
4.1 Introduction
61(1)
4.2 Conventional Grain Processing
62(6)
4.2.1 Mechanical Processing
62(2)
4.2.2 Thermal Processing
64(4)
4.3 Bioprocessing of Cereals and Pseudocereals
68(6)
4.3.1 Enzyme-assisted Cereal and Pseudocereal Processing
68(2)
4.3.2 Fermentation in Cereal Processing
70(2)
4.3.3 Biorefinery Processing
72(2)
4.4 The Impact of Processing on the Nutritional Composition of Cereals and Pseudocereals
74(2)
4.4.1 The Impact of Thermal Processing
74(1)
4.4.2 The Impact of Malting and Germination
75(1)
4.4.3 The Impact of Mechanical Processing
75(1)
4.5 Conclusion and Perspectives of Emerging Technologies in Cereal Processing
76(1)
References
76(7)
5 Healthy Grain Products 83(30)
Aleksandra Misan
Anamarija Mandic
Tamara Dapcevic Hadnadev
Bojana Filipcev
5.1 Introduction to Different Types of Healthy Grain Products and Their Specific Features
83(4)
5.1.1 Healthy Grain Products with Enhanced Dietary Fiber Content
84(1)
5.1.2 Healthy Grain Products with Enhanced Bioactive Compounds
84(3)
5.2 Nutritional Profile and Health Benefits of Healthy Grain Products
87(4)
5.2.1 Nutritional Profile of Bran
88(1)
5.2.2 Nutritional Profile of the Aleurone Layer
89(1)
5.2.3 Anthocyanin and Carotenoid-Pigmented Grains
90(1)
5.3 Bioaccessibility and Bioavailability of Nutritional Compounds
91(4)
5.3.1 Bioaccessibility and Bioavailability of Polyphenols
92(2)
5.3.2 Bioaccessibility and Bioavailability of Fibers
94(1)
5.3.3 Bioaccessibility and Bioavailability of Minerals
94(1)
5.4 Rheological and Structural Properties of Healthy Grain Products
95(4)
5.4.1 Properties of Bakery Products
95(2)
5.4.2 Properties of Pasta Products
97(1)
5.4.3 Properties of Extruded Products
98(1)
5.4.4 Properties of Flour Confectionery Products
99(1)
5.5 Technological Challenges in the Production of Healthy Grain Products
99(1)
5.6 Conclusion
100(1)
Acknowledgment
100(1)
References
101(12)
6 Sprouted Cereal Grains and Products 113(30)
Alessandra Marti
Gaetano Cardone
Maria Ambrogina Pagani
6.1 Introduction
113(1)
6.2 Definition
114(1)
6.3 Mechanisms of Grain Germination
115(3)
6.3.1 Effect of Germination on the Carbohydrate Complex of Cereal. Grains
117(1)
6.3.2 Effect of Germination on the Protein Complex of Cereal Grains
117(1)
6.4 Nutritional Profile of Germinated Cereal Grains and Their Health Benefits
118(8)
6.5 From Traditional to Industrial Germination Processes
126(1)
6.6 Utilization of Germinated Cereal Grains in Different Food Products
127(3)
6.6.1 Malting for Brewing Products
127(1)
6.6.2 Bakery Products
128(2)
6.7 Monitoring of Seed Germination
130(5)
6.7.1 Falling and Stirring Number
131(1)
6.7.2 Amylograph
131(2)
6.7.3 Alpha-Amylase Activity
133(2)
6.8 Conclusion and Further Remarks
135(1)
References
135(8)
7 Novel Ingredients from Cereals 143(34)
Dominic Agyei
Jaison Jeevanandam
Christian Kwesi Ofotsu Dzuvor
Sharadwata Pan
Michael Kobina Danquah
Caleb Acquah
Chibuike C. Udenigwe
7.1 Introduction
143(1)
7.2 Structure, Biochemistry, and Bioactivity of Cereal Ingredients
144(13)
7.2.1 Carbohydrates
144(2)
7.2.2 Proteins, Peptides, and Amino Acids
146(4)
7.2.3 Lipids
150(1)
7.2.4 Secondary Metabolites
151(4)
7.2.5 Other Minor Components
155(2)
7.3 Production Strategies for Cereal Ingredients
157(3)
7.3.1 Production Strategies for Cereal Carbohydrates
157(1)
7.3.2 Production Strategies for Cereal Proteins and Peptides
158(1)
7.3.3 Production Strategies for Cereal Lipids
158(1)
7.3.4 Production Strategies for Cereal-Based Secondary Metabolites
159(1)
7.3.5 Production Strategies for Vitamins and Minerals from Cereal
160(1)
7.4 Food Applications of Cereal Ingredients
160(4)
7.4.1 Nutritional Applications
161(1)
7.4.2 Health Applications
162(2)
7.5 Conclusion and Future Outlook
164(1)
References
164(13)
8 Innovative Gluten-Free Products 177(22)
Cristina M. Rosell
Mehran Aalami
Sahar Akhavan Mandavi
8.1 Introduction
177(1)
8.2 Gluten-Free Foods
178(3)
8.2.1 Bakery Products
179(1)
8.2.2 Pasta and Extruded Products
180(1)
8.2.3 Other Gluten-Free Products
180(1)
8.3 Processing Techniques for Improving Gluten-Free Products
181(9)
8.3.1 Conventional Physical Treatments
181(2)
8.3.2 Emerging Technologies
183(4)
8.3.3 Biotechnological Approaches
187(3)
8.4 Conclusion and Further Remarks
190(1)
References
191(8)
9 Cereal-Based Animal Feed Products 199(28)
Abirami R. Ganesan
Gaurav Rajauria
9.1 Introduction
199(7)
9.2 Cereal Grains and By-Products as Feedstuff
206(8)
9.2.1 Nutritional Value of Cereal Grains Used for Animal Feed Products
206(5)
9.2.2 Nutritional Value of Cereal By-Products Used for Animal Feed
211(3)
9.3 Processing Methods of Cereal Grains for Feed Purposes
214(4)
9.3.1 Primary Processing Methods
214(1)
9.3.2 Secondary Processing Methods
215(3)
9.4 Safety Risk and Hazards
218(1)
9.5 Conclusion and Future Perspectives
219(1)
References
220(7)
10 The Consumption of Healthy Grains: Product, Health, and Wellness Trends 227(24)
Catherine Barry-Ryan
Marco Vassallo
Milica Pojic
10.1 Introduction
227(1)
10.2 Benefits of Wholegrain Consumption and Consumers
228(1)
10.3 Consumers' Attitudes Toward Behavior
228(2)
10.4 Consumers' Attitudes Toward Consumption of Healthy Grains
230(5)
10.4.1 The Role of Self-Referencing Task in Food Choice
230(1)
10.4.2 The Role of Food Labeling and Nutrition and Health Claims in Food Choice
231(4)
10.5 Clean-Label Trend in Grain Products
235(2)
10.6 Healthy Grain Products on the Market
237(6)
10.6.1 Whole Grain Products
237(1)
10.6.2 Low Glycemic Index Products
237(1)
10.6.3 Fortified Grain-Based Products
238(1)
10.6.4 Supplemented Cereal-Based Products
239(1)
10.6.5 Gluten-Free Products
239(1)
10.6.6 Reduced Salt and Sugar Products
240(1)
10.6.7 Fiber-Rich Products and Fiber Consumption
241(1)
10.6.8 Sourdough Products
241(1)
10.6.9 Cereal-Based Products with Bioactive Benefits
242(1)
10.6.10 Cereal-Based Beverages
242(1)
10.7 Conclusion and Future Perspectives
243(1)
Acknowledgment
244(1)
References
244(7)
11 Assessing the Environmental Impact of Processed Healthy Grains 251(26)
Nicholas M. Holden
Mingjia Yan
11.1 Introduction
251(3)
11.1.1 The Role of LCA in Grain Processing
252(2)
11.2 Impact Assessment: Life Cycle Assessment
254(4)
11.2.1 LCA Definition
254(1)
11.2.2 The LCA Methods
255(1)
11.2.3 Types of LCA
256(2)
11.3 LCA Study
258(12)
11.3.1 Goal and Scope
259(3)
11.3.2 Life Cycle Inventory
262(3)
11.3.3 Life Cycle Impact Assessment
265(3)
11.3.4 Life Cycle Interpretation
268(2)
11.4 LCA Studies on Cereal and Cereal-Based Products Processing
270(1)
11.5 Conclusion
271(1)
References
271(6)
Index 277
Dr Milica Pojic is a Principal Research Fellow at the Institute of Food Technology, University of Novi Sad, Serbia.

Dr Uma Tiwari is a Lecturer in the School of Food Science and Environmental Health, Technological University Dublin, City Campus, Dublin, Ireland.
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