Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

Protein extracts from amaranth and quinoa as novel fining agents for red wines

Due to allergenic concerns, only pea, potato, and wheat proteins have been approved as alternatives for replacing animal-based fining agents in wines. In pursuit of other substitutes, this work aimed to determine the fining ability of amaranth (Amaranthus caudatus L.) proteins (AP) in red wine, compared to quinoa (Chenopodium quinoa Willd.) (QP) and a commercial pea protein. Phenolic and volatile composition, as well as color characteristics, were analyzed. AP was as effective as QP at decreasing condensed tannins, with AP at 50 g/hL being the most effective treatment (25.6% reduction). QP and AP produced a minor or no statistical change in the total anthocyanins and wine color intensity. They reduced the total ester concentration, but the total alcohols remained unchanged. The outcomes of AP and QP were similar, and sometimes better than the pea proteins, thus suggesting that they could be promising options for the development of novel fining agents.

The connection between fatty acids and inflammation in celiac disease; a deep exploring

The interplay between fatty acids (FAs) and celiac disease (CD) is a burgeoning field of research with significant implications for understanding the pathophysiology and potential therapeutic avenues for this autoimmune disorder. CD, triggered by gluten consumption in susceptible individuals, presents with a range of intestinal and extra-intestinal symptoms impacting various bodily functions. The disruption of intestinal tight junctions (TJs) by gluten proteins leads to increased gut permeability and subsequent inflammatory responses mediated by T-cells. FAs, crucial components of cell membranes, play diverse roles in inflammation and immune regulation. In fact, FAs have been shown to modulate inflammatory processes through various mechanisms. Studies have highlighted alterations in FA profiles in individuals with CD, indicating potential implications for disease pathogenesis and micronutrient deficiencies. Moreover, the exploration of FAs as biomarkers for CD diagnosis offers promising avenues for future research and therapeutic interventions. Understanding the intricate relationship between FAs and CD could lead to novel approaches in managing this complex autoimmune disorder. Therefore, this review article aims to provide an overview of the connection between FAs and inflammation in CD.

Exogenous melatonin improves germination rate in buckwheat under high temperature stress by regulating seed physiological and biochemical characteristics

The germinations of three common buckwheat (Fagopyrum esculentum) varieties and two Tartary buckwheat (Fagopyrum tataricum) varieties seeds are known to be affected by high temperature. However, little is known about the physiological mechanism affecting germination and the effect of melatonin (MT) on buckwheat seed germination under high temperature. This work studied the effects of exogenous MT on buckwheat seed germination under high temperature. MT was sprayed. The parameters, including growth, and physiological factors, were examined. The results showed that exogenous MT significantly increased the germination rate (GR), germination potential (GP), radicle length (RL), and fresh weight (FW) of these buckwheat seeds under high-temperature stress and enhanced the content of osmotic adjustment substances and enzyme activity. Comprehensive analysis revealed that under high-temperature stress during germination, antioxidant enzymes play a predominant role, while osmotic adjustment substances work synergistically to reduce the extent of damage to the membrane structure, serving as the primary key indicators for studying high-temperature resistance. Consequently, our results showed that MT had a positive protective effect on buckwheat seeds exposed to high temperature stress, providing a theoretical basis for improving the ability to adapt to high temperature environments.

Gluten-free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease

BACKGROUND AND OBJECTIVE

Coeliac disease is a chronic, immune-mediated disorder for which the only treatment consists of lifelong strict adherence to gluten-free diet (GFD). However, there is a lack of evidence-based guidelines on the GFD dietary management of coeliac disease. This position paper, led by the Special Interest Group in coeliac disease of the European Society of Pediatric, Gastroenterology Hepatology, and Nutrition, supported by the Nutrition Committee and the Allied Health Professionals Committee, aims to present evidence-based recommendations on the GFD as well as how to support dietary adherence.

METHODS

A wide literature search was performed using the MeSH Terms: "diet, gluten free," "gluten-free diet," "diets, gluten-free," "gluten free diet," and "coeliac disease" in Pubmed until November 8th, 2022.

RESULTS

The manuscript provides an overview of the definition of the GFD, regulations as basis to define the term "gluten-free," which foods are naturally gluten-free and gluten-containing. Moreover, it provides recommendations and educational tips and infographics on suitable food substitutes, the importance of reading food labels, risk of gluten cross-contact at home and in public settings, nutritional considerations as well as factors associated to dietary adherence based on available evidence, or otherwise clinical expertise.

CONCLUSIONS

This position paper provides guidance and recommendations to support children with coeliac disease to safely adhere to a GFD.

Does Quinoa (Chenopodium quinoa) Consumption Improve Blood Glucose, Body Weight and Body Mass Index? A Systematic Review and Dose-Response Meta-Analysis of Clinical Trials

BACKGROUND

Quinoa (Chenopodium quinoa) has a structure similar to whole grains and contains phytochemicals and dietary fiber. Hence, it is considered a food substance with a high nutritional value.

OBJECTIVE

The purpose of the present study was to assess the efficacy of quinoa in reducing fasting blood glucose (FBG), body weight (BW), and body mass index (BMI) in a meta-analysis of randomized clinical trials.

METHODS

A comprehensive search in ISI Web of Science, Scopus, and PubMed databases as well as Google Scholar, was conducted up to November 2022 to identify reports of randomized clinical trials that investigated the effect of quinoa on FBG, BW, and BMI.

RESULTS

Seven trials comprising 258 adults with mean ages of 31 to 64 years were included in this review. Studies used 15 to 50 grams of quinoa/per day as an intervention, and the intervention was between 28 to 180 days. In a dose-response analysis of FBG, there was significant evidence of a nonlinear association between intervention and FBG based on the quadratic model (P-value for nonlinearity = 0.027); hence, the slope of the curve increased when quinoa intake was nearly 25 g/- day. In comparison between quinoa seed supplementation and placebo, our findings showed that quinoa seed supplementation did not have a significant effect on BMI (MD: -0.25; 95% CI: -0.98, 0.47; I2=0%, P = 0.998) and BW (MD: -0.54; 95% CI: -3.05, 1.97; I2=0%, P = 0.99), when compared with placebo. Evidence of publication bias was not found among the included studies.

CONCLUSION

The present analysis revealed the beneficial effects of quinoa on the blood glucose level. Further studies on quinoa are needed to confirm these results.

Unveiling changes in rhizosphere-associated bacteria linked to the genotype and water stress in quinoa

Drought is among the main abiotic factors causing agronomical losses worldwide. To minimize its impact, several strategies have been proposed, including the use of plant growth-promoting bacteria (PGPBs), as they have demonstrated roles in counteracting abiotic stress. This aspect has been little explored in emergent crops such as quinoa, which has the potential to contribute to reducing food insecurity. Thus, here we hypothesize that the genotype, water environment and the type of inoculant are determining factors in shaping quinoa rhizosphere bacterial communities, affecting plant performance. To address this, two different quinoa cultivars (with contrasting water stress tolerance), two water conditions (optimal and limiting water conditions) and different soil infusions were used to define the relevance of these factors. Different bacterial families that vary among genotypes and water conditions were identified. Certain families were enriched under water stress conditions, such as the Nocardioidaceae, highly present in the water-sensitive cultivar F15, or the Pseudomonadaceae, Burkholderiaceae and Sphingomonadaceae, more abundant in the tolerant cultivar F16, which also showed larger total polyphenol content. These changes demonstrate that the genotype and environment highly contribute to shaping the root-inhabiting bacteria in quinoa, and they suggest that this plant species is a great source of PGPBs for utilization under water-liming conditions.

Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours

The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n - 6/n - 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact.

Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors

Amaranth and quinoa are small-seeded grains with high nutritional and phytochemical profiles that promote numerous health benefits and offer protection against various chronic ailments including hypertension, diabetes, cancer, and cardiovascular disorders. They are classified as pseudocereals and possess significant nutritional benefits due to their abundance of proteins, lipids, fiber, vitamins, and minerals. Moreover, they exhibit an exceptional balance of essential amino acids. Despite having several health benefits, these grains have lost their popularity due to their coarse nature and are neglected in developed countries. Research and development activities are growing to explore these underutilized crops, characterizing and valorizing them for food applications. In this context, this review highlights the latest advancements in use of amaranth and quinoa as nutraceutical and functional foods, covering their bioactive substances, anti-nutritional factors, processing techniques, health benefits, and applications. This information will be valuable for planning novel research for efficient use of these neglected grains.

Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations

This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants, dietary fiber, and polyphenols in yogurt for increasing nutritional value and improving storability. Both Pepino marmalade and amaranth flour increased the phenolic content, citric acid value, viscosity, and WHC of the yogurt samples. The diphenyl-1 picrylhydrazyl scavenging activity (DPPH), radical cation (ABTS^*+) scavenging assay, oxygen radical absorption capacity (ORAC), and ferric-reducing antioxidant capacity (FRAP) were found to be in the range of 4.5-46.6%, 166.2-1022 µg AAE/g, 2.61-4.49 µmol Trolox/g, and 4.9-23.88 µmol Fe²⁺/g respectively. As the concentration of marmalade and amaranth flour increased, the samples showed higher b* and lower a* and L* values. In addition, the panelists stated that they enjoyed the yogurt samples with Pepino marmalade and amaranth flour.

Adding Modified Buckwheat Sprouts to an Atherogenic Diet - the Effect on Selected Nutritional Parameters in Rats

The germinated seeds of many plants are a natural source of substances that can be used to supplement food and increase its functionality. The seeds' metabolism may be modified during germination to produce specific health-promoting compounds. Fagopyrum esculentum Moench is a rich source of nutrients. Buckwheat seeds modified during germination may be helpful as an additive to new functional food products with anti-atherogenic properties. However, their effect and safety should be assessed in in vivo studies. The aim of the study was to evaluate the effect that adding modified buckwheat sprouts (Fagopyrum esculentum Moench) to an atherogenic (high-fat) diet has on the morphology and digestibility parameters of rats. Buckwheat seeds were modified by adding the probiotic strain of the yeast Saccharomyces cerevisiae var. boulardii. The study was carried out on 32 Wistar rats, and digestibility and blood counts were assessed during the experiment. There was no evidence of an adverse effect on the animals' weight gain and nutritional efficiency. However, the influence of diets with freeze-dried buckwheat sprouts on digestibility and morphological parameters was noticed. Fat digestibility registered a statistically significant decrease in the groups fed a high-fat diet with the addition of sprouts. The study shows a new direction in the use of buckwheat sprouts.

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph^®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5-15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition.

Changes in nutritional quality-related traits of quinoa seeds under different storage conditions

Within the context of climate change and its impact on global food security, seed storage has become key, as it ensures long-term food and next-season seed preservation. Aiming at evaluating quality-related changes in quinoa seeds over storage time, different storage temperatures (–20, 4, 12, 25, and 37°C) and humidity conditions (use of silica gel or not) were studied and different seed nutritional parameters were evaluated at different points during a year of storage. Also, to determine if these variations could be conditioned by the genotype used, two quinoa cultivars were compared. The results proved that quinoa seed quality is highly dependent on the storage temperature but is not consistently affected by the use of silica gel if the seed moisture content (SMC) is kept between 5 and 12%. Furthermore, quality can be maintained and even improved by keeping SMC lower than 12% and storage temperatures low (4°C). Under these conditions (at 4°C in hermetic packaging with or without silica gel), and after 12 months of storage, there was an increase in amino acids like isoleucine, serine, arginine, glycine, and glutamic acid and in seed viability and germination. On the contrary, quinoa seeds stored at 37°C showed an accumulation of reactive oxygen species (ROS) which was related to a lower antioxidant capacity and a reduction in the contents of essential amino acids like isoleucine, lysine, histidine, and threonine, resulting in a delayed and reduced germination capacity, and, therefore, lower seed quality. Besides, quality-related differences appeared between cultivars highlighting differences linked to the genotype. Overall, this work demonstrates that optimal storage temperatures and SMC can preserve or even improve quinoa seed nutritional quality, which in turn can impact food safety and agriculture.

Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality

Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.

Isolation and molecular characterization of extended spectrum beta lactamase producing Escherichia coli from chicken meat in Pakistan

The goal of this study was to find E. coli, a prevalent pathogen that causes food-borne illnesses, in chicken samples (n = 500) collected from three districts in KhyberPukhtunkhwa: Mardan, Swabi, and Swat. The E. coli isolates were identified by Gram staining, API strips and Universal Stress Protein. A total of 412 samples tested positive for E. coli and were sensitive to MEM, TZP, and FOS as evidenced by disc diffusion method. The isolates were resistant to TE, NOR, and NA with statistically significant results (P≤0.05). The isolates showed the presence of different antibiotic resistance genes; blaOXA-1, blaCTX-M15, blaTEM-1, QnrS, TetA, AAC, AAD, Sul1 and Sul2. The results revealed mutations in blaOXA-1 gene (H81Q), blaTEM-1 (C108Y, T214A, K284E and P301S), QnrS (H95R) and Sul2 (E66A). The findings of this study may be helpful in better management of E. coli infections by physicians.

Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics

The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending on their particle size (PS). When WF replacement increased and PS decreased the composite flour was richest in protein, lipids, and ash, while the moisture and carbohydrates of these flours decreased. Dynamic rheological behavior revealed significant variations depending on PS and replacement level. Bread volume and firmness increased when more than 15% AF from large PS replaced WF, while medium and small PS at 5–15% replacements was increased the loaf porosity. Chroma values decreased and samples became darker when the replacement level increased. Moreover, replacement of WF with various AF fractions impacted bread sensory characteristics, obtaining better acceptance for large and medium PS up to 10%.

Dietary fiber in bakery products: Source, processing, and function

Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 10⁸ cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed.

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.

Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour

Amaranth flour (AF) is recognized as high-quality raw material regarding nutrients and bioactive compounds, essential in supplying human health benefits, compared with white flour (WF). In this study, the effects of factors, different particles sizes (large, medium, and small), and levels of AF (5, 10, 15, and 20%) substituting WF on the responses, empirical and dynamic dough rheological properties, and some quality parameters of bread were successfully modeled using predictive models. Finally, the optimization of a formulation to maximize the AF level whilst maintaining bread quality for each type of particle size (PS) was performed based on the response surface methodology models generated. The rheological properties of the composite flour formulated were evaluated using Mixolab, alveograph, rheofermentometer, and dynamic rheometer. In addition, bread quality parameters, loaf volume, instrumental texture features, and firmness were evaluated. The anticipation of the optimal value for each response in terms of dough rheological properties during mixing, protein weakening, starch gelatinization and retrogradation, biaxial extension, fermentation, viscoelastic moduli, and creep and recovery compliance depending on PS. The optimal addition level was determined by a multi-objective optimization approach. The optimal addition level was 9.41% for large, 9.39% for medium, and 7.89% for small PS. The results can help manufacturers to develop bread products with the desired particle size with optimal technological and physical features.

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K' and K″ parameters of the power law models (24,861 Pa·sⁿ' and 10,687 Pa·sⁿ″, respectively) and the highest values of the instantaneous (J₀) and retardation (J₁) compliances (0.453 × 10^-4 Pa and 0.644 × 10^-4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J₀ and J₁ of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa

Quinoa is a climate-resilient food grain crop that has gained significant importance in the last few years due to its nutritional composition, phytochemical properties and associated health benefits. Quinoa grain is enriched in amino acids, fiber, minerals, phenolics, saponins, phytosterols and vitamins. Quinoa possesses different human-health promoting biological substances and nutraceutical molecules. This review synthesizes and summarizes recent findings regarding the nutrition and phytochemical properties of quinoa grains and discusses the associated biological mechanisms. Quinoa grains and grain-based supplements are useful in treating different biological disorders of the human body. Quinoa is being promoted as an exceptionally healthy food and a gluten-free super grain. Quinoa could be used as a biomedicine due to the presence of functional compounds that may help to prevent various chronic diseases. Future research needs to explore the nutraceutical and pharmaceutical aspects of quinoa that might help to control different chronic diseases and to promote human health.

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

A chromosome-level Amaranthus cruentus genome assembly highlights gene family evolution and biosynthetic gene clusters that may underpin the nutritional value of this traditional crop

Traditional crops have historically provided accessible and affordable nutrition to millions of rural dwellers but have been neglected, with most modern agricultural systems over-reliant on a small number of internationally traded crops. Traditional crops are typically well-adapted to local agro-ecological conditions and many are nutrient-dense. They can play a vital role in local food systems through enhanced nutrition (particularly where diets are dominated by starch crops), food security and livelihoods for smallholder farmers, and a climate-resilient and biodiverse agriculture. Using short-read, long-read and phased sequencing technologies, we generated a high-quality chromosome-level genome assembly for Amaranthus cruentus, an under-researched crop with micronutrient- and protein-rich leaves and gluten-free seed, but lacking improved varieties, with respect to productivity and quality traits. The 370.9 Mb genome demonstrates a shared whole genome duplication with a related species, Amaranthus hypochondriacus. Comparative genome analysis indicates chromosomal loss and fusion events following genome duplication that are common to both species, as well as fission of chromosome 2 in A. cruentus alone, giving rise to a haploid chromosome number of 17 (versus 16 in A. hypochondriacus). Genomic features potentially underlying the nutritional value of this crop include two A. cruentus-specific genes with a likely role in phytic acid synthesis (an anti-nutrient), expansion of ion transporter gene families, and identification of biosynthetic gene clusters conserved within the amaranth lineage. The A. cruentus genome assembly will underpin much-needed research and global breeding efforts to develop improved varieties for economically viable cultivation and realization of the benefits to global nutrition security and agrobiodiversity.

Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand

The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring agents, and flavor enhancers are added to GF formulations to make textural and sensorial characteristics comparable to conventional products, leading to nutritional and caloric intake imbalances. The formulation of the novel "clean-label" GF bread included a commonly used mixture of maize and rice flour (ratio 1:1) fortified with selected protein-rich flours. Naturally hydrocolloids-containing flours (psyllium, flaxseed, chia) were included in the bread formulation as structuring agents. A type-II sourdough was obtained by using a selected Weissella cibaria P9 and a GF sucrose-containing flour as substrate for fermentation to promote the exo-polysaccharides synthesis by the starter lactic acid bacterium. A two-step protocol for bread-making was set-up: first, the GF sourdough was fermented (24 h at 30 °C); then, it was mixed with the other ingredients (30% of the final dough) and leavened with baker's yeast before baking. Overall, the novel GF bread was characterized by good textural properties, high protein content (8.9% of dry matter) and in vitro protein digestibility (76.9%), low sugar (1.0% of dry matter) and fat (3.1% of dry matter) content, and an in vitro predicted glycemic index of 85.

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers.

Anti-diabetic effects of the soluble dietary fiber from tartary buckwheat bran in diabetic mice and their potential mechanisms

Background

Tartary buckwheat has beneficial effects on glucose and lipid metabolism of patients with type 2 diabetes mellitus. However, the physiological effects of a soluble dietary fiber (SDF) from tartary buckwheat have rarely been studied, especially in vivo.

Objective

This study aimed to examine the hypoglycemic and hypolipidemic effects of SDF from tartary buckwheat bran on high-fat diet/streptozotocin-induced diabetic mice.

Design

The SDF of tartary buckwheat bran was collected according to the Association of Official Analytical Chemists method 991.43. Diabetic mice were treated with high-fat diets supplemented with 0.5, 1, and 2% SDF for 8 weeks. Parameters related to glucose and lipid metabolism and relevant mechanisms, including the excretion of short-chain fatty acids and the glycemic signaling pathway in the liver, were investigated. In addition, the structural characterization of a purified polysaccharide from SDF of tartary buckwheat bran was illustrated.

Result

Supplementation with SDF in the diet resulted in reduced levels of fasting blood glucose, improved oral glucose tolerance, increased levels of liver glycogen and insulin, as well as improved lipid profiles in both the serum and liver, in diabetic mice. The amelioration of glucose and lipid metabolism by SDF was accompanied by an increase in the short-chain fatty acid levels in the cecum and co-regulated by hepatic adenosine-5′-monophosphate-activated protein kinase (AMPK) phosphorylation. A neutral tartary buckwheat polysaccharide with an average molecular weight of 19.6 kDa was purified from the SDF, which consisted mainly of glucose with α-glycosidic bonds.

Conclusions

The SDF of tartary buckwheat bran exhibits hypoglycemic and hypolipidemic effects in diabetic mice, contributing to the anti-diabetic mechanisms of tartary buckwheat.

Agro-Morphological, Yield and Quality Traits and Interrelationship with Yield Stability in Quinoa (Chenopodium quinoa Willd.) Genotypes under Saline Marginal Environment

Quinoa (Chenopodium quinoa Willd.) is a halophytic crop that shows resistance to multiple abiotic stresses, including salinity. In this study we investigated the salinity tolerance mechanisms of six contrasting quinoa cultivars belonging to the coastal region of Chile using agro-physiological parameters (plant height (PH), number of branches/plant (BN), number of panicles/plant (PN), panicle length (PL), biochemical traits (leaf C%, leaf N%, grain protein contents); harvest index and yield (seed yield and plant dry biomass (PDM) under three salinity levels (0, 10, and 20 d Sm^-1 NaCl). The yield stability was evaluated through comparision of seed yield characteristics [(static environmental variance (S²) and dynamic Wricke's ecovalence (W²)]. Results showed that significant variations existed in agro-morphological and yield attributes. With increasing salinity levels, yield contributing parameters (number of panicles and panicle length) decreased. Salt stress reduced the leaf carbon and nitrogen contents. Genotypes Q21, and AMES13761 showed higher seed yield (2.30 t ha^-1), more productivity and stability at various salinities as compared to the other genotypes. Salinity reduced seed yield to 44.48% and 60% at lower (10 dS m^-1) and higher salinity (20 dS m^-1), respectively. Grain protein content was highest in NSL106398 and lowest in Q29 when treated with saline water. Seed yield was positively correlated with PH, TB, HI, and C%. Significant and negative correlations were observed between N%, protein contents and seed yield. PH showed significant positive correlation with APL, HI, C% and C:N ratio. HI displayed positive correlations with C%, N% and protein content., All measured plant traits, except for C:N ratio, responded to salt in a genotype-specific way. Our results indicate that the genotypes (Q21 and AMES13761) proved their suitability under sandy desert soils of Dubai, UAE as they exhibited higher seed yield while NSL106398 showed an higher seed protein content. The present research highlights the need to preserve quinoa biodiversity for a better seedling establishment, survival and stable yield in the sandy desertic UAE environment.

Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 3³ was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).

Mediterranean Gluten-Free Diet: Is It a Fair Bet for the Treatment of Gluten-Related Disorders?

Gluten-free diet (GFD) is the current treatment of gluten-related disorders. It eliminates wheat, barley, and rye, while the exclusion of oats is still under debate. GFD is based on a combination of naturally gluten-free foods and gluten-free substitutes of cereal-based foods. Although effective as treatment of gluten-related disorders, today there is concern about how to improve GFD's nutritional quality, to make it not only gluten-free, but also healthy. The "Mediterranean diet" (MedD) refers to the dietary pattern and eating habits typical of populations living in the Mediterranean basin, which have been associated with low prevalence of several diet-related pathologies. Here we present a narrative review of the current knowledge about GFD and MedD, their characteristics and central food components. Based on the Mediterranean diet pyramid developed by the Italian pediatric society, we propose a combination between the MedD and the GFD, an attractive alternative to reach a gluten-free state that at the same time is healthy, with a clear benefit to those who practice it.

Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features

Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete with bioactive phytochemicals with health properties. Cereal grains contain a diverse range of bioactive phytochemicals including phenolic compounds, dietary fibers, carotenoids, tocols, phytosterols, γ-oryzanol, and phytic acid and therefore have great potential for processing into functional beverages. Although there are a variety of cereal grain-based beverages produced world-wide, very little scientific and technological attention has been paid to them. In this review, we have discussed cereal grain-based functional beverages based on 3 main categories: cereal grain-based milk alternatives, roasted cereal grain teas, fermented nonalcoholic cereal grain beverages. The processing techniques, health properties and product features of these beverages are elaborated, and the challenges and future perspectives are proposed. As the food market becomes increasingly diverse, cereal grain-based beverages could be a promising new category of health functional beverages in our daily life.