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