In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body.
Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits.
Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.
Author(s): Sneh Punia Bangar, Anil Kumar Siroha
Publisher: Springer
Year: 2022
Language: English
Pages: 442
City: Cham
Preface
Part I: Functional Cereals
Part II: Functional Cereal Foods
Contents
About the Editors
Contributors
Part I: Functional Cereals
Chapter 1: Functional Cereals: Functional Components and Benefits
1.1 Introduction
1.2 Functional Components in Cereals
1.2.1 Carbohydrate Functional Components
1.2.1.1 Starch
1.2.1.2 Inulin
1.2.1.3 Dietary Fiber (DF)
1.2.1.4 β-Glucan
1.2.2 Polyphenols
1.2.2.1 Alkaloids
1.2.2.2 Tocopherols and Tocotrienols
1.2.2.3 Carotenoids (E.G. Lycopene, Lutein)
1.2.2.4 Flavonoids
1.2.2.5 ɣ- Oryzanol
1.2.2.6 Phytosterols
1.2.2.7 Anthocyanins
1.2.3 Minerals
1.2.4 Protein
1.3 Health Benefits of Functional Cereals
1.3.1 Weight Management
1.3.2 Cardiovascular Disease
1.3.3 Modulating Intestinal Flora
1.3.4 Cancer
1.3.5 Hypertension
1.3.6 Diabetes
1.3.7 Fighting Obesity/Anti-Obesity
1.3.8 Anti-Inflammatory and Antibacterial
1.3.9 Antioxidants
1.4 Conclusion
References
Chapter 2: Novel Approaches to Improve Functional Potential of Cereals
2.1 Introduction
2.2 Germination
2.3 Fermentation
2.4 Extrusion
2.5 Thermal Processing
2.6 Ultrasound Processing
2.7 Pulsed Electric Fields (PEF)
2.8 Biotechnology Approaches
2.9 Conclusion
References
Chapter 3: Improvement of Genetic Variation for Nutrients and Bioactive Food Components in Cereal Crops
3.1 Introduction
3.2 Advantages of Genetic Variation
3.3 Methods of Genetic Variation
3.3.1 Mutation
3.3.2 Genetic Drift
3.3.3 Gene Flow
3.3.4 Mating
3.3.5 Natural Selection
3.4 Molecular Bases for Genetic Variation
3.4.1 Single Nucleotide Polymorphisms
3.4.2 Insertions and Deletions
3.4.3 Structural Variations
3.4.4 Copy Number Variations
3.4.5 Variable Number Tandem Repeats (VNTRs)
3.5 Advantages of Genetic Variability in Cereal Crop Improvement
3.6 Composition of Cereals: Nutrients and Bioactive Components
3.6.1 Macronutrients
3.6.1.1 Carbohydrates
3.6.1.2 Starch
3.6.1.3 Amylose and Amylopectin
3.6.1.4 Proteins
3.6.1.5 Lipids
3.6.2 Micronutrients
3.6.2.1 Vitamins and Minerals
3.6.2.2 Bioactive Compounds
Phenols
Lignans
Carotenoids
Phytosterols
Flavonoids
Tocols: Tocopherols and Tocotrienols
β-Glucans
Avenanthramides
3.7 Role of Genetic Variation in Food Security
3.8 Genetic Improvement in Cereal Crops: Techniques/Approaches
3.8.1 Genetically Modified Crops
3.8.1.1 Genetically Modified Wheat and Maize
3.8.2 RNA Interference
3.8.3 Molecular Breeding
3.8.3.1 Marker Assisted Selection
3.8.3.2 Marker Assisted Backcrossing
3.8.4 Genome Editing
3.8.4.1 Zinc Finger Nucleases
3.8.4.2 Transcription Activator-Like Nucleases
3.8.4.3 Clustered Regularly Interspaced Short Palindromic Repeats
3.8.5 Biofortification
3.8.5.1 Golden Rice: A Breakthrough Improvement
3.9 Scenario on Use of New Breeding Techniques in India
3.10 Safety Issues Related to Genetically Modified Foods
3.11 Issues of GM Foods in Context to India
References
Chapter 4: Functional Cereals for Gluten Intolerance
4.1 Introduction
4.2 Sorghum
4.2.1 Starch Characteristics of Sorghum
4.2.2 Composition and Functionality of Sorghum Proteins
4.3 Roles of Pseudocereals in Health and Nutrition
4.3.1 Amaranth
4.3.1.1 Starch Characteristics of Amaranth
4.3.1.2 Composition and Functionality of Amaranthus Proteins
4.3.2 Buckwheat
4.3.2.1 Composition and Functionality of Buckwheat Starches
4.3.2.2 Structural and Functional Characteristics of Buckwheat Proteins
4.3.3 Quinoa
4.3.3.1 Morphology, Structure, and Chemical Properties of Quinoa Starch
4.3.3.2 Composition and Functionality of Quinoa Protein
4.4 Millets
4.4.1 Composition and Functionality of Millet Starches
4.4.2 Composition and Functionality of Millet Proteins in Millets
4.5 Conclusions
References
Chapter 5: Functionality of Resistant and Slowly Digesting Starch in Cereals
5.1 Introduction
5.2 Categories of Starch in Relation to Digestion
5.2.1 Rapidly Digesting Starch (RDS)
5.2.2 Slowly Digesting Starch (SDS)
5.2.3 Resistant Starch (RS)
5.3 Fraction of Starch in Different Cereals
5.3.1 Wheat
5.3.2 Rice
5.3.3 Maize
5.3.4 Oat
5.3.5 Resistant Starch Composition of Other Cereals
5.4 Properties of Slowly Digesting and Resistant Starches
5.5 Functional Health Benefits of SDS and RS
5.5.1 Glycemic Control
5.5.2 Prevention of Colon Cancer
5.5.3 Hypocholesterolemic Effect
5.5.4 Satiety and Weight Control
5.5.5 Absorption of Minerals
5.5.6 Technological Benefits of Resistant Starch
5.6 Methods of Improving Slowly Digesting Starch and Resistant Starch Content in Cereal Starch and Products
5.6.1 Physical Modification
5.6.2 Chemical Modification
5.6.3 Heat Treatment
5.6.4 Genetic Modification
5.6.5 Enzymatic Modification
5.7 Applications of Cereal-Based RS in Food Products
5.8 Conclusion
References
Chapter 6: The Functionality of β-Glucans and Fibers in Cereals
6.1 Introduction
6.2 Sources of β-Glucans
6.2.1 Cereal Grains
6.2.2 Microbial Sources of β-Glucans
6.3 β-Glucan as a Source of Dietary Fiber
6.4 Functional Properties of Cereal β-Glucan
6.4.1 Solubility
6.4.2 Rheological Properties
6.4.3 Thermal Properties
6.5 Physiological Activities of β-Glucans
6.5.1 Improving Gut Microbiota
6.5.2 Hypocholesterolemic Effect
6.5.3 Immunomodulation Effect of β-Glucan
6.5.4 Antidiabetic Activity
6.5.5 Anticancer Activity
6.5.6 Antiobesity Effect
6.6 Potential Application of β-Glucan in Food Formulations
6.7 β-Glucan in Drug Delivery Applications
6.8 Conclusion
References
Part II: Functional Cereal Foods
Chapter 7: Prebiotic and Probiotic Potential of Cereals
7.1 Introduction
7.2 Why Cereal-Based Foods
7.3 History of Cereal Based Beverages
7.4 Risks Associated with the Consumption of Dairy Products
7.4.1 Allergy Associated with Milk Proteins
7.4.2 Lactose Intolerance
7.4.3 High Cholesterol and Fat Content
7.5 Prebiotic Compounds in Cereal Dietary Fibers
7.5.1 Water Soluble Dietary Fibers
7.5.1.1 β-Glucan
7.5.1.2 Arabinoxylans
7.5.1.3 Fructans
7.5.1.4 Fructooligosaccharides
7.5.2 Water Insoluble Dietary Fibers
7.5.2.1 Resistant Starch
7.5.2.2 Cellulose
7.6 Effect of Processing on Pre-biotic Potential of Cereals
7.6.1 Fermentation
7.6.2 Germination or Sprouting
7.6.3 Baking
7.6.4 Cooking
7.6.5 Extrusion
7.7 Cereal-Based Probiotics Products
7.8 Other Products
7.9 Health Benefits of Pre-biotic and Probiotic
7.10 Effect of Prebiotic Dietary Fibers on Health
7.10.1 Effect on Composition of Hind Gut Bacteria
7.10.2 Effects on the Absorption of Mineral
7.10.3 Effects on Production of Metabolites
7.10.4 Protein Fermentation
7.10.5 Effects on Risks Associated with Allergy
7.11 Future Perspectives
7.12 Summary
References
Chapter 8: Cereal Based Fermented Foods and Non-alcohol Beverages
8.1 Introduction
8.2 Biochemical Process Involved in Cereal Grain Fermentation
8.3 Cereal-Based Fermented Foods
8.3.1 Rice-Based Fermented Foods
8.3.1.1 Idli, Dosa and Uttapam
8.3.1.2 Dhokla
8.3.1.3 Miso
8.3.2 Wheat-Based Fermented Products
8.3.2.1 Bread
8.3.2.2 Soy Sauce
8.3.2.3 Kishk
8.3.2.4 Tarhana
8.3.3 Maize-Based Fermented Products
8.3.3.1 Ogi
8.3.3.2 Kenky
8.4 Millet-Based Fermented Products
8.4.1 Injera
8.4.2 Kisra
8.5 Cereal-Based Non-alcoholic Beverages
8.5.1 Cereal-Based Sour Milk
8.5.2 Boza
8.5.3 Torani/Kanji
8.5.4 Kvass
8.5.5 Togwa
8.5.6 Mahewu
8.6 Commercialization Status and Future Prospects
References
Chapter 9: Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products
9.1 Introduction
9.2 Bread
9.3 Biscuits
9.4 Baked Snacks
9.5 Breakfast Cereals
9.6 Pasta
9.7 Conclusion
References
Chapter 10: Cereal Grain-Based Milks and Their Potential Health Properties
10.1 Introduction
10.2 Production of Cereal-Based Milks
10.3 Processing Techniques for Cereal-Based Milks
10.3.1 Effects of Starch
10.3.2 Stability of the Products
10.3.3 The Use of Stabilizers and Emulsifiers
10.3.4 Shelf-Life of the Products
10.4 Processes for Improving Nutritional Qualities of Cereal-Based Milks
10.4.1 Blending for Nutritional Balance and Improvement in Sensory Acceptability
10.4.2 Fortification of Plant-Based Milk
10.4.3 Fermentation for Improvement of Nutrition and Sensory Acceptability
10.4.4 Sprouted Grains as Ingredients for Plant-Based Milks
10.4.5 Antinutrients in Cereals
10.5 Health Benefits of Cereal-Based Milks
10.5.1 Phenolic Compounds
10.5.1.1 Phenolic Acids
10.5.1.2 Flavonoids
10.5.1.3 Other Phenolics
10.5.2 Dietary Fibers
10.5.3 Carotenoids
10.5.4 Tocols
10.5.5 Phytosterols
10.5.6 γ-Oryzanol
10.5.7 Phytic Acid
10.6 Cereal-Based Milks Versus Cow’s Milk
10.7 Safety Concerns of Cereal-Based Milks
10.7.1 Allergies
10.7.2 Toxic Metals and Metalloids
10.7.3 Mycotoxins
10.8 Summary and Future Perspectives
References
Chapter 11: Cereal Grain Tea Beverages and Their Potential Health Properties
11.1 Introduction
11.2 Cereal Grain Tea Beverages – In a Historical Perspective
11.3 Bioactive Phytochemicals Profile in the Cereal Grains and Its Physiological Activity
11.3.1 Phenolic Compounds
11.3.1.1 Phenolic Acids
11.3.1.2 Flavonoids
11.3.1.3 Polymeric Phenolic Compounds or Antinutritional Compounds
11.3.1.4 Alkylresorcinols (Phenolic Lipids)
11.3.1.5 Avenanthramides (Phenolic Alkaloids)
11.3.1.6 Anthraquinones
11.3.2 Carotenoids
11.3.3 Tocols
11.3.4 Phytosterols
11.3.5 γ-Oryzanol
11.3.6 Dietary Fiber
11.4 Diverse Types of Cereal/Pseudocereal Grain Tea Beverages and Their Significant Health Claims
11.4.1 Cereal Grain Tea Beverages
11.4.1.1 Barley Tea
11.4.1.2 Sorghum Tea
11.4.1.3 Corn Tea
11.4.1.4 Rice Tea
11.4.2 Pseudocereal Grain Tea Beverages
11.4.2.1 Buckwheat Tea
11.5 Volatile Compounds of Cereal and Pseudocereal Grain Teas
11.5.1 Barley Tea
11.5.2 Sorghum Tea
11.5.3 Rice Tea
11.5.4 Buckwheat Tea
11.5.5 Wheat Bran Tea
11.6 Nanotechnological Aspects of Cereal-Based Beverages
11.7 Challenges and Opportunities for Enhancing Cereal Tea Beverages’ Intake for Human Health Wellbeing
11.8 Conclusions and Future Outlook
References
Chapter 12: Low Glycaemic Index Cereal Grain Functional Foods
12.1 Introduction
12.2 GI of Foods and Their Relationship with Chronic Diseases – In a Historical Perspective
12.3 Estimation of GI: In Vitro and In Vivo Tests
12.3.1 In Vitro Model of GI Estimation
12.3.1.1 Oral Digestion Phase
12.3.1.2 Gastric Digestion Phase
12.3.1.3 Intestinal Digestion Phase
12.3.2 In Vivo Model of GI Evaluation
12.3.3 In Vitro vs. In Vivo Test: Benefits and Drawbacks
12.4 Low GI Cereal Grains
12.4.1 Rice and GI
12.4.2 Millet and GI
12.4.3 Oats and GI
12.4.4 Rye and GI
12.4.5 Barley and GI
12.4.6 Sorghum and GI
12.5 Impacts on GI by Different Factors
12.5.1 Intrinsic Factors’ Impacts on GI
12.5.1.1 Amylopectin and Amylose
12.5.1.2 DF
12.5.1.3 RS
12.5.1.4 Anti-Nutritional Compounds
12.5.1.5 Protein and Lipid Content
12.5.2 Extrinsic Factors’ Impacts on GI
12.5.2.1 Thermal Processing (Cooking, Microwave Cooking, Frying, and Pasteurization)
12.5.2.2 Chilling/Retrogradation
12.5.2.3 Parbioling, Washing, and Soaking
12.5.3 Impact of Diverse Ecological Factors on GI and Starch Digestibility
12.5.3.1 Cold Stress
12.5.3.2 Heat Stress
12.5.3.3 Carbon Dioxide (CO2) Levels
12.5.3.4 Stress in Low Light
12.5.3.5 Drought Stress
12.5.3.6 Salinity Stress
12.5.4 Impacts on GI of Starchy Grains by the Integration of Diverse Food Constituents
12.6 Future Perspective, Challenges, and Opportunities
12.7 Conclusion
References
Chapter 13: High Fibres Functional Products
13.1 Introduction
13.2 High Fibre Functional Products
13.2.1 High Fibre Functional Beverages, Dairy and Non-dairy Products
13.2.2 High Fibre Functional Baked Products
13.2.3 High Fibre Functional Extruded Products
13.2.4 High Fibre Functional Meat Products
13.2.5 High Fibre Functional Dough Meals
13.3 Techno-functional and Physiological Properties of High Fibre Functional Products
13.3.1 Hydration Properties of High Fibre Functional Products and Their Physiological Effects
13.3.2 Solubility of High Fibre Functional Products and Their Physiological Effects
13.3.3 Viscosity of High Fibre Functional Products and Their Physiological Effects
13.3.4 Antioxidant Properties of High Fibre Functional Products and Their Physiological Effects
13.4 Conclusion
References
Chapter 14: miRNA-Based Genetic Engineering for Crop Improvement and Production of Functional Foods
14.1 Introduction
14.2 microRNA: Genomics
14.2.1 Origin
14.2.2 Biogenesis
14.2.3 Features
14.2.4 Roles
14.3 Scope of Genetic Engineering in Crop Improvement
14.4 microRNA: A Potential Tool in Genetic Engineering
14.5 Strategies for microRNA-mediated Genetic Engineering
14.5.1 Overexpression of miRNA
14.5.2 Down-Regulation of miRNA
14.5.3 Generation of Artificial miRNAs
14.6 Applications of microRNA-based Crop Improvement
14.7 Functional Foods and Their Production
14.8 Role of microRNAs in Production of Plant Secondary Metabolites
14.9 Advantages of microRNAs
14.10 Disadvantages of microRNAs
14.11 Computational Tools: An In Silico Approach
14.12 Conclusion and Future Perspective
References
Index
