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Dietary fiber has gained greater attention owing to their positive and potential health perspectives. Cereals are the most important and enriched source of dietary fiber with more insoluble dietary fiber than soluble. For dietary fiber modification, chemical treatment with various techniques is considered as significant approach owing to its safety point of view and involves less damage to the molecular structure of the dietary fiber through chemical reagents and content of soluble dietary fiber is increased more efficiently. The current study was aimed to nutritionally characterize the cereal grains and to partially convert insoluble dietary fiber into soluble dietary fiber through chemical treatments in combination with extrusion. For the purpose, two varieties of each cereal were characterized for their chemical composition, mineral profile, and dietary fiber content according to the respective methods. Then, dietary fiber ratio in cereals was modified through chemical treatments, that is, acid, alkaline, and consecutive acid–alkaline followed by extrusion. Results regarding dietary fiber content of cereal grains exhibited that wheat (12.03–12.20 g/100 g) contained higher total dietary fiber followed by sorghum (6.70–6.90 g/100 g). Additionally, modification of SDF (1.97%) and IDF (11.48%) ratio in wheat and SDF (1.19%) and IDF (24.25%) ratio in sorghum through extrusion processing was nonsignificant while acid–alkaline treatment showed highly significant results, that is, 768.2% increase in SDF and 56.5% decrease in IDF in wheat and 952.38% increase in SDF and 71.17% decrease in IDF in sorghum. Among chemical treatments, higher result was given by acid–alkaline method and the lower outputs were observed in case of extrusion in both cereals. Conclusively, soluble dietary fiber was significantly increased through chemical treatments alone or in combination with twin‐screw extrusion. [ABSTRACT FROM AUTHOR]

The present study was aimed to isolate and characterize cereal cell walls with special reference to monosaccharide and total phenolic content. For the purpose, two varieties of each cereal, i.e. wheat (Ujala-16 and FSD-08), barley (Jau-87 and Haider-93), and sorghum (Sorghum-11 and JS-02) were procured from Ayub Agriculture Research Institute, Faisalabad. In phase I, endospermic cell walls were isolated from cereals through popping method. In phase II, isolated cell walls were analyzed for monosaccharides, beta-glucan, and total phenolics according to their respective methods. Higher cell wall contents were shown by both varieties of barley (8.32–8.99 g/100 g) followed by wheat (5.21–5.68 g/100 g) and sorghum (3.88–4.02 g/100 g) varieties. Results regarding monosaccharides of endospermic cell walls revealed that these cell walls had arabinose, xylose, mannose, galactose, and glucose with glucose absence in wheat and mannose and galactose absence in sorghum. Furthermore, barley varieties were higher in beta-glucan and total phenolics content followed by wheat and sorghum. Conclusively, barley cell wall was considered more nutritious as compared to wheat and sorghum. [ABSTRACT FROM AUTHOR]

The aim of the present research was to modify wheat gluten by binding methionine to gluten proteins to develop bread for celiac disease (CD) patients. The highest protein content, wet gluten content, dry gluten content and sodium dodecyl sulphate-sedimentation value were shown by the wheat variety AARI-11, therefore, it was selected for gluten modification. The bound methionine to gluten proteins was found increasing along the reaction time as the reaction proceeds and at a maximum near to 60 minutes and then it starts decreasing. The lowest immunoreactivity of the modified gluten was obtained near to 60 min of reaction at pH 10. The results for immunoglobulin A (IgA) index showed that the serum of each patient had positive IgA index to gliadins from unmodified gluten, but just sera of two patients had positive IgA index to gliadins from modified gluten and when these proteins were digested, the sera of no patient's serum had positive IgA reactivity. Among physical characteristics of breads 2 hours after baking, the specific volume of the modified gluten containing bread (4.13 ± 0.14 cm3/g) was lower than the control bread (4.59 ± 0.21 cm3/g). However, bread made with modified gluten had higher specific volumes than other gluten-free breads. Texture of the modified gluten was also affected by modification. Finally, the gluten content in the modified gluten bread was 79 ppm which is under the limits set by the Codex Alimentarius for food with reduced gluten content should have from 20 to 100 ppm. The study concludes that the incorporation of steric immensity into gluten proteins in order to shun immune recognition is the most promising approach to acquire wheat-based products that are tolerated by CD patients. [ABSTRACT FROM AUTHOR]

In the era of nutrition, much focus has been remunerated to functional and nutraceutical foodstuffs. The health endorsing potential of such provisions is attributed to affluent phytochemistry. These dynamic constituents have functional possessions that are imperative for cereal industry. The functional and nutraceutical significance of variety of foods is often accredited to their bioactive molecules. Numerous components have been considered but wheat straw and its diverse components are of prime consideration. In this comprehensive dissertation, efforts are directed to elaborate the functional and nutraceutical importance of wheat straw. Wheat straw is lignocellulosic materials including cellulose, hemicellulose and lignin. It hold various bioactive compounds such as policosanols, phytosterols, phenolics, and triterpenoids, having enormous nutraceutical properties like anti-allergenic, anti-artherogenic, anti-inflammatory, anti-microbial, antioxidant, anti-thrombotic, cardioprotective and vasodilatory effects, antiviral, and anticancer. These compounds are protecting against various ailments like hypercholesterolemia, intermittent claudication, benign prostatic hyperplasia and cardiovascular diseases. Additionally, wheat straw has demonstrated successfully, low cost, renewable, versatile, widely distributed, easily available source for the production of biogas, bioethanol, and biohydrogen in biorefineries to enhance the overall effectiveness of biomass consumption in protected and eco-friendly environment. Furthermore, its role in enhancing the quality and extending the shelf life of bakery products through reducing the progression of staling and retrogradation is limelight of the article. [ABSTRACT FROM PUBLISHER]

Grain hardness is arguably the single most important determinant of wheat grain quality and utilization and forms the basis of differentiating world trade of wheat grain. The present study was carried out to determine the texture of spring wheats using starch granule-associated friabilin, a 15kDa protein, as biochemical marker and their relationship with other hardness methods, chemical and quality parameter. Kernel texture estimated by near infrared reflectance (HNIR), pearling value (PV) and particle size index (PSI) ranged from 63.83-71.33, 63.00-84.88, and 16.33-29.33, respectively. Most of the spring wheat varieties fall in the category of medium hard possessing faint friabilin band. HNIR positively correlated with water absorption (r = 0.90) and zeleny value (r = 0.38), while negatively related with cookies spread factor (r = -0.58). Friabilin did not correlate with any quality parameter while relationship between other methods of hardness and quality parameters were observed. [ABSTRACT FROM AUTHOR]

Spring wheat varieties were subjected to physico-chemical, mixographic and amino acid analysis. The data obtained was subjected statistically analyzed. The cluster analysis classification based on centroid method indicated that for lysine and overall cookie scores, generally most wheat varieties fell in one group, while for total chapati score most of the wheat varieties were classified into two groups. The wheat varieties falling in same cluster group have similarities in respect of lysine, chapati and cookie quality. This indicated that wheat varieties in Pakistan have narrow ranges of spectrum in their genetic make up for their quality attributes. However, some wheat varieties were distinguished into different groups having a wide distance range especially Shahkar 95 for lysine content, LU 26 and Punjab 96 for cookie quality and Punjnad 88 in case of chapati quality. The present grouping suggests that wheat varieties in cluster group with wider range for lysine content may be used further in a hybridization program to improve the nutritional quality of wheat. [ABSTRACT FROM AUTHOR]

Abstract: Evaluation of wheat cultivars from different eras allows scientists to determine changes in agronomic and end-use quality characteristics associated with grain yield and end-use quality improvement over time. Forty-four spring wheat cultivars introduced or released since 1933 were evaluated for quality improvement using canonical variant analysis. It was observed that there was a considerable improvement in protein content from 1933 to 1964 whereas the genetic potential for straight grade flour protein from 11.34% in 1933–1964 to 12.13% in 1991–1996. Crude protein increased by 6.95% from 1933 to 1996. Ash content and flour yield declined by 9.55% and 5.51%, respectively. Total chapati scores of modern cultivars were 8.97% higher than those of cultivars grown earlier. The average spread ratio and overall cookie scores increased almost 5.53% and 4.44%, respectively from 1933 to 1996. It was also observed that overall cookie scores were highest during the period 1981–1990. The average dry gluten and total chapati scores of varieties grown since 1991 were approximately 10.20% and 74.72% respectively, which were 4.72% and 8.97% higher than those of cultivars grown since 1933. Average spread ratio and overall cookie scores increased almost 5.53% and 4.44% from 1933 to 1996, respectively. The era (1991–1996) containing the modern varieties showed a substantial improvement in lysine content than the era containing the oldest wheat varieties. Similarly amino acid score was also found to be 4.26% higher than the varieties released during the period 1933–1964. [Copyright &y& Elsevier]

Abstract: Replacement of wheat flour with defatted wheat germ (DFWG) at levels of 0–25% was investigated for its effect on functional and nutritional properties of cookies. The crude protein content of DFWG was as high as 27.8% with a highly valuable amino acid profile, rich in essential amino acids, especially lysine (2.32g/100g). The physicochemical and sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with DFWG produced acceptable cookies similar to the control (100% wheat flour) cookies. The protein quality of the cookies was assessed through weanling albino rats by feeding a diet of cookies for 10 days, which was formulated to supply 10% protein, with a casein diet as a control. The cookies containing 15% DFWG, were best regarding protein bioavailability in rats. The protein efficiency ratio (PER), net protein utilization (NPU), biological value (BV) and true digestibility (TD) differed significantly among diets containing cookies with 0–10% DFWG, and casein diet when fed to rats. Diets containing 15% DFWG have values, of these parameters, similar to the casein diet. [Copyright &y& Elsevier]