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Sustainable diets, as defined by the Food and Agriculture Organisation, aim to be nutritionally adequate, safe, and healthy, while optimising natural and human resources. Teff (Eragrostis tef), a gluten-free grain primarily grown in Ethiopia, has emerged as a key contender in this context. Widely regarded as a "supergrain", teff offers an outstanding nutrition profile, making it an excellent choice for people with gluten-related disorders. Rich with protein, essential amino acids, polyunsaturated fats, and fibre, and abundant in minerals like calcium and iron, teff rivals other popular grains like quinoa and durum wheat in promoting human health. Beyond its nutritional benefits, teff is a hardy crop that thrives in diverse climates, tolerating both drought and waterlogged conditions. Due to its resilience and rich nutrient content, teff holds the potential to address nine of the 17 United Nations' Sustainable Development Goals (SDGs), including SDG 1 (no poverty), SDG 2 (zero hunger), and SDG 3 (good health and wellbeing), which are tied to improving food and nutrition security. However, teff production in Ethiopia faces significant issues. Traditional farming practices, insufficient storage infrastructure, and food safety challenges, including adulteration, hinder teff's full potential. This review explores teff's dual role as a nutritious, sustainable food source and outlines the key challenges in its production to conclude on what needs to be done for its adoption as a golden crop to address global food and nutrition security. [ABSTRACT FROM AUTHOR]

Background: Sorghum (Variety: Parbhani shakti) is India's first bio-fortified sorghum with significantly higher iron and zinc content than regular sorghum. Today's customers are expected to accomplish more than just feed their hunger and give them the nutrients they need to stay healthy. Methods: Present investigation was undertaken to develop gluten free multi millet pasta by using sorghum, pearl millet and finger millet with 1% carboxyl methyl cellulose and compared with wheat pasta for its nutritional and sensory properties. Pasta products were prepared with different formulations wheat (100% wheat flour) and sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1), 80:10:10 (SPF2), 70:15:15 (SPF3) and 60:20:20 (SPF4) and examined for pasta making potential. Result: Proximate composition of raw materials showed that wheat contains highest protein compared to sorghum, pearl millet and foxtail millet. Sensory evaluation results revealed that pasta made form sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) was highly acceptable (Overall acceptability score 8.3) next to wheat pasta (Overall acceptability score 8.5). This study showed that highly nutritious gluten free pasta could be prepared with sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) with 1% carboxyl methyl cellulose. [ABSTRACT FROM AUTHOR]

Background: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs. Purpose: This study aims to identify consumer characteristics, analyze consumer preferences, and formulate an innovation plan for Cookly gluten-free derived bread products. Design/methodology/approach: The sample for this study consisted of 100 participants selected through purposive and snowball sampling. Data analysis utilized descriptive analysis and conjoint analysis. Findings/Result: The study found that Cookly consumers were evenly distributed in terms of gender, aged between 18-25, mostly unmarried, residing in Bogor, with a high school education, and working as students or employees, with a monthly expenditure ranging from IDR500,000-IDR3,000,000. Conclusion: The most preferred attribute combination by respondents was a dominant savory taste with relatively low sugar content, a soft texture, bread with color, packaged in environmentally friendly boxes, and priced between IDR10,000- IDR25,000 Originality/value (State of the art): Cookly developed a convenient gluten-free bread product, the Gluten-Free Toasted Cassava Bread, with savory flavors offered as signature menu items and a "make your own" option. Additionally, Cookly switched from plastic packaging to eco-friendly packaging and improved production efficiency through the use of new tools and adjustments to raw material restocking schedules. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to substitute egg albumin with eight plant‐based protein isolates and xanthan gum for the development of gluten‐free, eggless muffins. The presence of protein isolates led to reduced pasting viscosities, suggesting limited swelling capacity of the starch granules. Incorporating different protein isolates enhanced the batter's viscoelastic properties, marked by an increase in storage and loss modulus and a decrease in tan δ, indicating enhanced gel properties compared to starch‐only batters, which showed more liquid‐like characteristics. Consequently, the muffins exhibited greater specific volume, springiness, and cohesiveness. The consistency of the muffins varied depending on the protein isolates used. The inclusion of protein isolates also altered the crust's hue, shifting it towards a reddish‐brown shade, while the crumb colour varied with protein incorporated. Sensory evaluation demonstrated that overall acceptability of the muffins improved with the protein isolates, particularly for those incorporating mung bean protein isolate. Principal Component Analysis further highlighted the strong associations between specific quality attributes, underscoring the significant impact of protein isolates on the quality characteristics of gluten‐free muffins. [ABSTRACT FROM AUTHOR]

Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial compounds of the tubers. Another alternative for processing purple yam tubers is to process them directly into a paste to be mixed into the dough. This study was carried out to determine the effect of the processing technique of yam tuber on the texture profile of gluten-free dough made up of yam tuber and modified cassava flour (mocaf). Four (4) types of processing techniques were applied to produce purple yam+mocaf dough. First (ST), steaming yam tuber, mashing + mocaf + water. Second (SST), steaming slice of yam tuber, mashing + mocaf + water. Third (SCT0.5), soaking slices of yam tuber in citric acid 0.5%, mashing + mocaf + yam tuber mucus. The last (SCT1) is soaking slices of yam tuber in citric acid 1%, mashing + mocaf + yam tuber mucus. The result showed that the amount of water, the ratio between purple yam paste and mocaf, the lead time, and the processing technique play important roles in shaping the texture of the dough. The third technique (SCT0.5) produced higher hardness, adhesiveness, springiness, and cohesiveness dough than the other techniques. However, none of the texture profiles strongly correlate with the dietary fiber content. These results can be used better to understand the free gluten food application of yam tuber.

Pada umumnya cookies yang biasa ditemukan terbuat dari tepung terigu. Tepung terigu mengandung 80% gluten dari total protein yang terkandung. Gluten harus dihindari oleh orang yang alergi gluten dan penyandang celiac disease. Penggantian penggunaan tepung terigu dengan tepung modified cassava flour (mocaf) merupakan salah satu cara agar konsumen yang sensitif terhadap gluten dapat mengonsumsi cookies. Namun demikian, tepung mocaf mempunyai kandungan protein yang rendah. Oleh karena itu, diperlukan tambahan sumber protein lain seperti hidrolisat protein ikan (HPI) lele. Penelitian ini dilakukan untuk mengetahui formulasi penambahan HPI terbaik pada gluten free cookies. Sampel cookies dibuat dengan variasi bahan utama tepung terigu sebagai kontrol, tepung mocaf tanpa penambahan HPI, dan tepung mocaf dengan penambahan HPI 1%, 2%, dan 3%. Selanjutnya, dilakukan uji tingkat kesukaan (hedonik) oleh 30 panelis tidak terlatih, uji fisik, proksimat, dan mikrobiologi. Gluten free cookies terpilih yakni cookies dengan penambahan HPI 3%, dengan nilai tingkat kesukaan secara keseluruhan 7,30. Cookies ini memiliki kadar air 2,54±0,00%, abu 1,87±0,00%, lemak 30,55±0,01%, protein 4,38±0,00%, dan karbohidrat 60,66±0,02%. Nilai uji fisik cookies terbaik untuk parameter bake loss sebesar 17,07±0,52% dan spread ratio 7,09±1,01 cm, serta parameter mikrobiologi Angka Lempeng Total (ALT)

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flour as the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a protein compound from cereals that cause allergies and irritate the small intestine and can also cause celiac (autoimmune) disease in certain people. Several studies have substituted wheat flour for making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taro flour and wheat flour. This research used 100% pure taro flour with additional ingredients of two types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed to determine the organoleptic results of fettuccine from 100% taro flour based on the formulation using the type of egg yolk and boiling time. This study used a completely randomized trial (CRD) design with four treatments and two repetitions. The types of treatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use of boiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use of boiled chicken eggs for 1 minute. The research results showed that fettuccine was successfully made using 100% taro flour without being mixed with wheat, using additional egg yolk as a binder. A perfect assessment was obtained from the expert panelists for the duck egg yolk formula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in terms of taste, color, and texture, but not aroma. [ABSTRACT FROM AUTHOR]

This study investigated the effects of jasmine rice flour, glutinous rice flour, and potato flour on the physical, sensory properties and consumer acceptance of biscuits. The biscuits were made using varying ratios of jasmine rice flour: glutinous rice flour: potato flour. The mixture design was used for 10 treatments. Increasing the ratio of glutinous rice flour while keeping the ratio of jasmine rice flour constant increased the biscuit hardness, crispness, lightness (L*), appearance, aroma, flavor, and overall acceptance by >70%. However, it tended to decrease the biscuits' redness (a*) and yellowness (b*). The higher acceptance score of appearance and color was found in the ratios of 66.7:16.7:16.7 and 50:50:0. The higher acceptance score of hardness and crispiness was found in the ratios of 16.7:66.7:16.7 and 50:50:0. The ratios of 16.7:6.7:16.7, 16.7:16.7:66.7, 50:50:0 and 33.3:33.3:33.3 received high overall acceptance scores. [ABSTRACT FROM AUTHOR]

The compliance with a strict GF diet is not easy, as GF products are generally not widely available, are more expensive and have lower palatability and nutritional value than their gluten containing counterparts. The aim of this research was gluten free biscuit enriched by resistant starch that compensate some of these defects. This study investigatedeffect of different proportions of corn flour and rice flour (0-100%) and resistant starch (0-2%). Combination of resistant starch with flours reduced biscuit diameter increment and increased height increment. All of independent variables affected volume positively and the highest volume was seen at samples with more corn flour. Resistant starch addition to flours decreased development coefficient. Firmness of biscuit samples was reduced by resistant starch. Investigation of color revealed that resistant starch addition decline L*. In terms of organoleptic evaluation, resistant starch reduced total acceptance of biscuits. Rheological results indicated that all of biscuit dough has solid-like behavior. Resistant starch had the greatest effect on the storage and loss modulus. Finally, optimization results revealed that 88.79% corn flour, 9.21% rice flour and 2% resistant starch established the best result in gluten free biscuit. [ABSTRACT FROM AUTHOR]

The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, varying the amount of these ingredients: in the first formulation, the amount of HPMC was increased to 4.4 g/100 g of flour and starch; in the second, psyllium husk fiber was increased to 13.2 g/100 g of flour and starch; and in the third formulation, xanthan gum was removed. Differences were observed among the formulations: increasing HPMC reduced extrusion force without affecting bread quality; adding psyllium increased dough elasticity but also crumb gumminess and crust hardness. Eliminating xanthan gum altered dough rheology, resulting in a softer and less gummy crumb, and a less reddish color in the final bread. [ABSTRACT FROM AUTHOR]

Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber–based fractions. Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice flours–based gluten‐free cookie formulation for the first time. Effects of various xylanase concentrations on gluten‐free dough rheology and cookie characteristics were elucidated. Only rice flour–based cookie and only wheat flour–based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration‐dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten‐free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration–dependent manner for all cookie types. Hardness values of both types of gluten‐free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours–based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation. [ABSTRACT FROM AUTHOR]

In the current study, four different varieties of wafer premixes incorporated with malted finger millet flour, pearl millet flour, sorghum flour and mixed millet flour (finger millet, pearl millet and sorghum) were developed by replacing refined wheat flour as millets are rich in dietary fiber, vitamins, and minerals including other nutrients and have several beneficial effects to our health. Malting helps to increase digestibility by breaking down complex substances into simple one and helps in increasing the bioavailability of some nutrients. The variety of developed premixes has four distinct flavours namely, chocolate flavour for ragi wafer premix, cinnamon flavour for bajra wafer premix, vanilla flavour for jowar wafer premix and strawberry flavour for the mixed millet wafer premix. Raw materials were procured from local grocery shops and e-commerce platform. Trials were taken by developing ice cream cones using malted millet flour and other raw materials. The amount of ingredients to be used to develop the premixes was decided through the organoleptic evaluation performed using a 5-point hedonic scale. Among these four premixes, wafers made with ragi (finger millet) wafer premix got the most overall acceptability score followed by jowar (sorghum) wafer premix, mixed millet wafer premix and bajra (pearl millet) wafer premix. Standby pouches made of LDPE were used as packaging material to perform the primary functions of packaging such as protection, preservation, and presentation of the product inside the packet. Developed premixes were subjected to physical, chemical, and microbial analysis to evaluate the quality and storage behaviour. The main motive of this study was to develop healthier version of wafers without compromising their taste as well as texture and to know the effect of using different kind of millets in the processing of wafers. Cereals can be replaced by millets to add more nutrition in daily diet. So, if millets are used in commercial snack products, then it can contribute to the upliftment of total health of a community. Wafers in the form of cones, bowls etc. can contribute to edible cutlery which is sustainable and can reduce the load of waste from the food industry. [ABSTRACT FROM AUTHOR]

Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purple-pigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers. [ABSTRACT FROM AUTHOR]

Taking wheat bread as the control, this study explored the effects of five exogenous plant and animal proteins, soybean protein isolate, pea protein isolate, corn gliadin, whey protein concentrate and egg white protein, on the mixing characteristics, gelatinization characteristics, rheological characteristics, specific volume and sensory analysis of rice dough and bread. The results showed the addition of exogenous proteins can reduce the retrogradation value of rice dough to a minimum of 211 cP, increase the specific volume of bread to 1.810 mL/g, decrease hardness by about 55.3%, and decrease adhesive strength to 2 710.12 g. The soybean protein group with 12% plant protein had the largest number of pores, fine texture and uniform color, and the water holding capacity and sensory quality were the best. The bread hardness of 9% whey concentrated protein group in animal protein decreased significantly by about 2 032.9 g (A<0.05). At this time, the dough hardness was closest to that of wheat dough, and the elasticity was 0.82%. The taste was soft, which had the best effect on improving the texture characteristics of rice bread. Therefore, the quality of rice bread can be better improved when the addition of soybean protein in plant protein is 12% and whey concentrated protein in animal protein is 9%. [ABSTRACT FROM AUTHOR]

Currently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw materials with high biological value. GF grains and crops (rice, corn, buckwheat, amaranth, quinoa, etc.) are used to produce GF pasta products. However, there is a scarcity of studies that comprehensively understand GF flour addition on the nutritive, sensory and cooking properties. Therefore, the scope of this literature review covers the main types of non-conventional raw materials for GF pasta products and summarizes the research on pasta products made from them. Results indicate that the rheological and sensory attributes of pasta made from pure GF flours such as rice or corn still requires a deeper study of technological processes in producing GF pasta. Incorporating nutrient-dense ingredients such as amaranth, quinoa, sorghum, and chia flours not only enhances the nutritional profile of gluten-free pasta but also offers opportunities for diverse culinary applications. The improvement of sensory attributes in rice-, corn-, buckwheat-based pasta, coupled with the effective use of cooking enhancers like xanthan gum, transglutaminases, inulin, and alternative starches, paves the way for creating more palatable gluten-free options. As techniques such as high-temperature treatment, extrusion cooking, and starch pregelatinization become more refined, future developments may focus on optimizing these processes to further improve the texture, taste, and overall quality of gluten-free pasta. Continued research and innovation in ingredient selection and processing technologies will be crucial for meeting the growing demand for gluten-free products that do not compromise on culinary experience or nutritional value.

The aim of this study deals with characterize the volatile profiles of gluten free flours and bakery products. An appropriate HS-SPME/GC–MS methods for the quantification analyses was performed and corn starch solid as standards was used. 34 different samples were analysed, and 127 compounds distributed in 4 classes (alcohols, aldehydes and ketones, heterocyclic compounds, and terpenes), that make up the aroma of these gluten free, were identified. The developed method is characterized by detection limits of 0.0004 and 0.0047 mg/kg for camphor and pyrazine, respectively, and linearity of quantification standards were between 0.990 and 0.998 for a range of 3–50 mg/kg.

IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary fiber, has various applications in the meat products processing system as a stabilizer, fat substitute, structural components, etc. The addition of hydrocolloids also helps to improve the rheological properties of gluten-free products. The purpose of this research was to evaluate the effect of quinoa-corn mixed flour in the preparation of nugget batter as a gluten-free combination as an alternative to wheat flour, and also to investigate the effect of adding HPMC hydrocolloid on the final product characteristics. In this research, a rotatable central composite design was used to investigate the effect of two independent variables including different proportions of quinoa-corn flour (0-100, 50-50, 100-0%) and different levels of hydrocolloid (0.5-1-1.5%) on the quality characteristics of nugget. With the increase of quinoa replacement level, moisture content (0.60), batter pick up (138) and redness level 5.5 (a*) increased, and oil content (11), hardness (7.5), brightness level 41(L*), yellowness level 20(b*) decreased. The increase of HPMC also caused an increase in moisture content (0.59), brightness level (L*) of 0.39, batter pick up (137) and decrease in oil content (10) and hardness (7). Optimum conditions for the production of gluten-free nugget were determined by considering the optimal amounts for the production of high quality and healthy products, contained 90% quinoa and HPMC at a level of about 1%. Materials and Methods Corn flour was purchased from the pilot of Ferdowsi University of Mashhad. The de-saponified quinoa was prepared from Kashmir and then ground. In order to make the grains more uniform, both flours were sieved using a 30 mesh. Hydrocolloid hydroxypropyl methylcellulose was also prepared from Kian Shimi Mashhad. Oyla frying oil was used for frying the samples.The chicken nugget formulation was a mixture of 86% minced chicken, 10% onion, 1.5% garlic powder, 1% salt and 1.5% pepper. After complete mixing, these materials were poured into a freezer bag until a homogeneous and uniform mixture was obtained, and they were flatted until they reached the desired thickness (1 cm). Plastics containing chicken paste were stored in the freezer for 2 hours to facilitate cutting. Then molding was done with a circular mold with a diameter of 4 cm (Dehghan Nasiri et al., 2012).The batter formulation consisted of flour, water, baking powder, salt and hydrocolloids. In order to investigate the effect of quinoa and corn flours, and hydrocolloids, these substances were added to nugget water paste in different percentages (quinoa-corn ratio: 0-100, 50-50, 0-100 and hydrocolloids at the level of 1-1 / 5 -0.5%) and then mixed with water by mixer for 1 minute. The molded samples were first coated with flour and then immersed in the batter for 60 seconds and dripped for 30 seconds. Finally, deep frying was performed in the fryer at 170 ° C for 3.5 minutes. The fried samples were taken out of the fryer basket and the excess oil on the surface of the nuggets was removed with absorbent paper. The oil was changed after twice frying. After cooling the samples at room temperature, the tests such as moisture content, oil content, texture (hardness), color, batter pick up, peroxide and overall acceptance were performed.In this study, Design Expert 10.0.7 software and a rotatable central composite design to investigate the effect of two independent variables including different ratios of quinoa-corn flour (0-100, 50-50, 0-100%) and hydrocolloid (0.5-1-1.5%), Was used on the quality characteristics of the nugget. Finally, different models were fitted to the data obtained from the experiments and the best model was selected according to the results of analysis of variance. Results and DiscussionWith increasing quinoa replacement level, moisture content, redness (a*) and pH increased and oil content, batter pick up, texture (hardness), brightness (L*), yellowness (b*) and cooking loss decreased. Increasing the HPMC also increased the moisture content, brightness (L*), cooking loss, batter pick up, and decreased oil content and hardness. Optimum condition for production of gluten-free chicken nuggets, considering the appropriate properties was found to be 90% quinoa flour and 1% HPMC. Conclusion In general, it can be concluded that the addition of quinoa and HPMC leads to the production of high quality products with high moisture and low oil content and high nutritional value.

Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour were used to develop gluten-free bread. As a result, this work aimed to compare the physical/technological attributes of bread made with rice flour and teosinte flour with corn fiber fortification and examine consumer acceptance and purchase intent. An extreme vertices mixture design decided that a teosinte flour (43.4%), high protein white rice flour (55%), and high protein brown rice flour (1.6%) ratio of gluten-free flour mixture for bread was best based on the sensory attributes utilized for the desirability function methodology. After optimizing the gluten-free flour mixture, the bread was fortified with corn fiber under 1.7 g and 3.8 g per serving, and it was evaluated to examine its physical/technological attributes, consumer perception, liking, emotions, and purchase intent. Incorporating fiber into gluten-free bread impacted the color and texture, giving lighter and yellower colors with a firmer texture. Likewise, concerning health benefit claims, gluten-free bread with fiber claims only improves the purchase intent and overall liking of bread containing 1.7 g per serving of fiber. The flavor attribute was the main driver for consumers’ purchase decisions. This product could be beneficial for consumers who are seeking fiber in their diet.

ABSTRACTQuinoa is a food grain crop that has gained popularity in recent years due to its high nutrient content, phytochemical qualities, and health advantages. Quinoa grain has a high concentration of amino acids, fiber, minerals, vitamins, saponins, and phenolics that can help alleviate various biological diseases in the human body. It contains a variety of biological components and nutraceutical compounds that promote human health. It is an extremely nutritious, gluten-free wonder grain and has the potential to be utilized as biomedicine owing to the existence of functional chemicals that may aid in the prevention of various chronic illnesses. Quinoa has gained popularity in recent years due to its excellent nutritional content and as a component in gluten-free food. It could help to guide the population toward better health. Due to its higher nutritional and health benefits compared to traditional cereal grains, including its high protein concentration, tocopherols, fatty acids, phenolic compounds, phytosterols, low glycemic index, and gluten-free status, it is a promising grain for human consumption and nutrition around the world. The present review paper has been undertaken to provide an overview of the nutrient composition and valuable nutraceutical properties of quinoa.

Sustainable diets, as defined by the Food and Agriculture Organisation, aim to be nutritionally adequate, safe, and healthy, while optimising natural and human resources. Teff (Eragrostis tef), a gluten-free grain primarily grown in Ethiopia, has emerged as a key contender in this context. Widely regarded as a “supergrain”, teff offers an outstanding nutrition profile, making it an excellent choice for people with gluten-related disorders. Rich with protein, essential amino acids, polyunsaturated fats, and fibre, and abundant in minerals like calcium and iron, teff rivals other popular grains like quinoa and durum wheat in promoting human health. Beyond its nutritional benefits, teff is a hardy crop that thrives in diverse climates, tolerating both drought and waterlogged conditions. Due to its resilience and rich nutrient content, teff holds the potential to address nine of the 17 United Nations’ Sustainable Development Goals (SDGs), including SDG 1 (no poverty), SDG 2 (zero hunger), and SDG 3 (good health and wellbeing), which are tied to improving food and nutrition security. However, teff production in Ethiopia faces significant issues. Traditional farming practices, insufficient storage infrastructure, and food safety challenges, including adulteration, hinder teff’s full potential. This review explores teff’s dual role as a nutritious, sustainable food source and outlines the key challenges in its production to conclude on what needs to be done for its adoption as a golden crop to address global food and nutrition security.

The low-carb food trend keeps growing as a healthy option despite the absence of a health/ nutrition claim associated with carbohydrate content. Given the high carbohydrate content and popularity of cereal-based products, it is crucial to explore their reduction in this category through scientific literature and global market analysis. In this study, the low-carb cereal-based products were analyzed in depth. Literature search was conducted to retrieve all the publications about low-carb cereal-based products considering a range of time from 2000 until 2022. Using the same keywords, market search retrieved all product launches having the low-carb mention on their labels. Low-carb interest grew gradually, and it was evident in scientific literature and market launches. Bibliometric analysis showed that North America was the most prolific region in terms of publication number. Retrieved cereal-based products (bakery products, pasta and noodles, alongside snacks) were analyzed nutritionally to compare regular low-carb products to those gluten free. High diversity was found among the products due to the absence of regulation and statistically often significant differences were found in energy, carbohydrates, fiber, and protein contents. Overall, low-carb trends should be approached with caution and the carbohydrate type and portion should be carefully evaluated. [ABSTRACT FROM AUTHOR]

Celiac disease (CD) is a chronic disease caused by the consumption of gluten foods and is closely related to type 1 diabetes (T1D). Adherence to a gluten-free (GF) diet is the cornerstone of treating CD, and certain plant proteins added to GF foods affect blood glucose to varying degrees. The aim of this study was to analyze and compare the changes in glycemic index (GI) and incremental area under the postprandial glucose tolerance curve (IAUC) of various foods through consumption of GF foods supplemented with certain plant proteins in non-human primates. The test foods were GF rice cakes with 5%, 10%, and 15% added single plant proteins (rice protein, soy protein, and pea protein) mixed with rice flour, as well as 5%, 10%, and 15% gluten rice cakes, and rice flour alone, for a total of 13 food items, and 12 healthy cynomolgus monkeys were examined for their glucose levels in the blood after fasting and after eating each test food (50 g) for 15, 30, 45, 60, 90, and 120 min after fasting and eating each test food. Fingertip blood glucose levels were measured, and the nutrient content of each food, including protein, fat, starch, ash, and amino acids, was examined. All foods tested had a low GI (<50) when analyzed using one-way ANOVA and nonparametric tests. Postprandial IAUC was significantly lower (p < 0.05) for GF rice cakes with 15% pea protein (499.81 ± 34.46) compared to GF rice cakes with 5% pea protein (542.19 ± 38.78), 15% soy protein (572.94 ± 72.74), and 15% rice protein (530.50 ± 14.65), and GF rice cakes with 15% wheat bran protein (533.19 ± 34.89). A multiple regression analysis showed that glycine was negatively associated with IAUC in GF rice cakes with 5%, 10%, and 15% pea protein added (p = 0.0031 < 0.01). Fat was negatively correlated with IAUC in GF rice cakes supplemented with 5%, 10%, and 15% soy protein (p = 0.0024 < 0.01). In this study, GF rice cakes made with added pea protein were superior to other gluten and GF rice cakes and had a small effect on postprandial glucose. [ABSTRACT FROM AUTHOR]

Background and Objectives: Processing parameters of yellow pea (Pisum sativum L.) flour‐fortified gluten‐free (GF) bread was optimized by response surface methodology (RSM). The final bread product was evaluated for quality, sensory acceptability, and shelf life. A second‐order model was fitted to the precooking temperature of whole pea (PTWP), water level, and proof time as the factors used in RSM. Findings: Higher PTWP and lower proof time had significantly (p <.05) lower bread crumb brightness compared to other treatments. Crumb firmness was influenced by the PTWP, water level, and proof time. The optimized parameters for PTWP, water level, and proof time were 156.9°C, 523.8 g, and 18.0 min, respectively. The optimized bread had a brightness (L* value), specific volume, crumb firmness, and mean cell diameter of 68.20, 2.6 mL/g, 174.2 gf, and 3.81 mm, respectively. The optimized GF bread had longer shelf‐life but had significantly (p <.05) lower acceptance scores, than the commercial premix GF bread product. Conclusion: The optimized processing parameters for yellow pea utilization in gluten‐free bread were identified by RSM resulting in optimized quality characteristics of the finished baked product. Significance and Novelty: The principles of RSM were an excellent tool to optimize the physical attributes of gluten‐free bread formulated with yellow pea flour. [ABSTRACT FROM AUTHOR]

Introduction Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content. Quinoa is composed mainly of carbohydrates (60-75%), of which 10-13% is dietary fiber. Quinoa also has a slightly higher protein content (12-16%) compared with cereal grains and fat content (5-9%) that is rich in unsaturated fatty acids. Quinoa seeds contain similar or slightly higheramounts of bioactive compounds such as polyphenols (2.7-3.8 g/kg). Moreover, quinoa is gluten-free, thus providing the ability to enhance the selection of gluten-free products forconsumers with celiac disease, but this type of characteristicis challenging to development of bakery products from quinoa with desirable physicochemical properties. Processing of cereal grains and pseudo-cereals into products that deliver a nutritive valueto consumers represents a considerable opportunity for large scale food processing. There havebeen some reported studies on roasting, extrusion, steam pre-conditioning and pearling of quinoafor further uses. Extrusion cooking is a promising technology for improvement of functional properties of quinoa flour. The Evaluation of physicochemical properties and microstructure of Expanded quinoa as affected by extrusion conditions was the main goal of this project. Material and Methods In this study, a parallel twin-screw extruder (Jinan Saxin, China) with die diameter of 3 mm was applied. The effects of extrusion process parameters including feed moisture content (14 and 16%) and die temperature (130, 150 and 170 °C) on final moisture content, bulk density, water absorption index (WAI), color parametersL* (lightness), a*(redness), b*(yellowness), hardness, and microstructure of Expanded quinoa were studied. Extrusion was carried out using a co-rotating twin screw extruder with L/D ratio of 10:1 and die diameter of 4 mm. The feed rate of flour and the screw speed were set at 40 kg/h and 200 rpm, respectively. The physicochemical properties were measured using standard methods. The hardness measurement was performed by a texture analyzer. The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s The samples were punctured by the probe to a distance of 10 mm . The color parameters of the samples were determined by the Hunterlab machine. The morphology of samples was assessed using a scanning electron microscopy (SEM). Results and Discussion A comprehensive study on impacts of extrusion processing conditions on quinoa flour was conducted. The effect of process variables on the physicochemical attributes of the extrudates was observed. the expanded quinoa with higher feed moisture content had greater moisture and those extruded at higher die temperatures showed lower moisture content (p

IntroductionGastrointestinal diseases are very important among human societies, especially in developing countries. Celiac disease is one of these diseases, caused by the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary to provide a solution for the production of gluten-free products and also to improve their quality. The tremendous growth in the nutritional knowledge of the public has caused the development and production of healthy food products for certain groups. Baked products such as cookies are very popular among the society because of their textural characteristics as well as flavoring and attractive colors. Therefore, their enrichment is of interest. Most commercial gluten-free bakery products are based on pure starch or the combination of corn starch with gluten-free flour, which is associated with dryness and sandiness in the product. Materials and MethodsThe aim of this research was to investigate the functional characteristics of non-extruded and extruded chickpea flour samples and then the effect of adding different levels of it (0, 20 and 40%) on physicochemical, Lightness, porosity and sensory characteristics using completely randomized factorial design. The blend of chick pea flour- xanthan gum was extruded by a parallel twin-screw extruder (Jinan Saxin, China). Process was performed with die of 3 mm, and extrusion temperature of 140 ℃. The chemical composition of raw materials was measured by standard AOAC (2000) methods. The hardness of cookies was measured using Texture Analyzer (TA plus Ametek, UK). The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s. Samples were punctured by the probe to a distance of 10 mm. The color values of L* (lightness), a*(redness), b*(yellowness) of the samples were determined by the Hunterlab instrument (Reston VA, US) (Rhee et al., 2004). Water absorption index in terms of grams of bonded water was calculated per gram of dry material in percent. Sensory evaluation was performed using a 5-point hedonic test. Results and DiscussionIn general, gluten-free products are unable to maintain carbon dioxide gas due to the lack of a coherent and uniform gluten network, which causes an increase in volume. As a result, the product is small in volume and the structure of the crumb is compressed. The extrusion baking process had a high potential to improve cookie quality. In such a way that the addition of extruded chickpea flour increased the porosity of the cookie samples. The results of the texture analysis show that the addition of extruded chickpeas up to a 40% improved the texture of the cookie and also increased its shelf life. Also, the sensory test results showed that the favorable effect of adding extruded chickpea flour up to 20%. Consequently, by summarizing the results of physical and sensory tests, it was determined that cookies with appropriate sensory and quality characteristics can be produced using 40% of extruded chickpea flour. Peas, and especially extruded peas, rich in protein and dietary fiber content and high water absorption ability, led to increase the moisture and reduced the hardness of the cookie texture. Considering the increase in demand for gluten-free products, it seems that enriching these products with nutrients such as chickpea flour can be an alternative method to improve the nutritional value of these products. Adding legumes is a good way to increase the consumption of legumes, which are rich in the amino acid lysine. Legumes, especially peas, have high nutritional value and functional characteristics, and including them in the diet by adding them to bakery products is a good way to increase their consumption. The use of chickpea flour as a nutrient source in cookie formulation increases the nutritional value, reduces the glycemic index and improves the variety of such products.

Abstract Pseudocereals are the seeds or fruits of non-grass species that can be consumed similarly to cereals. Most commonly used pseudocereals are amaranth, quinoa, buckwheat, chia, album and wattleseeds. These underutilized pseudocereals are good source of essential amino acids, essential fatty acids, phenolic compounds, vitamins, flavonoids and minerals. Food and Agriculture Organization (FAO) has identified many plants as under-utilized, which can significantly contribute for improving nutrition and health, enhance food basket and livelihoods, future food security and sustainable development. They are reported to have anti-cancerous, cardio-protective, anti-inflammatory, hypocholesterolemic, anti-obesity and antioxidant properties. This review paper portray major pseudocereals with their amino acid composition, methods of extraction and isolation of proteins, effect of processing on the quality of protein and nutritional profile and various health benefits. Graphical Abstract

Abstract In this research, acorn flour (AF) was used in starch based noodle production. It was replaced with gluten free mix at four different ratios (10, 20, 30 40%) for supplementation. The results indicated that AF utilization caused lower L* values and higher a* values and the total color difference reached 22.86. Especially, 30% and 40% addition of AF led to volume and weight increases and high cooking losses compared to control. Besides these samples exhibited lower firmness values. There were not a significant effect on optimum cooking time, swelling index, water solubility index and brix values. The utilization of AF at the level of 40% increased ash, protein and fat content from 0.89%, 5.64% and 2.64% to 1.14%, 7.70% and 6.83% respectively. The highest total phenolic contents and antioxidant capacity were detected in 40% AF added samples (17.55 and 5.77 fold). Also one of the remarkable results of the study were the lower phytic acid and phytate phosphorus contents with AF usage. The results changed between 184.39-27.54 mg/100g and 52.00-7.76 mg/100g respectively. An increment in water absorption and decrement in C3 and stability values revealed with usage of 30% and upper levels of AF in mixolab measurements. The parameters of sensory analysis evaluated, it was observed that AF addition occured negative effects and it was concluded that although improvement of nutritional composition of gluten free noodles with AF, it may be used maximum 20% as ratio.

The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were developed using 100% broad bean, chickpea, pea, kiwicha, quinoa, lentil, corn, and bean flour. One hundred consumers participated in this evaluation (59% women and 41% men). A completely randomized design (CRD) and a randomized complete block design (RCBD) were used for physicochemical analysis and acceptability, respectively. To describe the sensory characteristics of the cookies, Cochran’s Q-test and correspondence analysis (CA) were performed. From the results obtained, the lentil cookie presented the highest amount of protein and fiber but lower fat and carbohydrate contents compared to the other samples. In terms of color, the corn cookie was the lightest, with greater luminosity (L*), less redness (a*), and greater yellowness (b*). Regarding the sensory analysis, the CATA questions allowed us to form six groups, and the samples with the greatest acceptability were the corn and chickpea cookies, which were rated as “I like them.” Lentil flour crackers are a nutritionally adequate option, and corn flour crackers are highly sensorially acceptable, suggesting commercial opportunities for softer and more flavorful gluten-free products. However, it is crucial to continue researching and developing innovative products to meet changing market demands and offer healthier and more attractive options to consumers.

Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high/low extrusion and drying temperatures. Bean pastas made with high extrusion/high drying temperature (H/H) had more favorable sensory attributes and better texture than those made with high extrusion/low drying temperature (H/L). Whereas bean pastas made with low extrusion/low drying temperature (L/L) were unacceptable. H/H pastas favored longer cooking time (8.6 – 13.8 min) versus those extruded at lower temperature (5.0 – 5.7 min). High extrusion temperature (100 °C) with drying temperature high (90 °C) improved iron bioavailability from yellow and white kidney bean pastas, 12.7 and 15 ng ferritin/mg protein, respectively as compared to black bean pasta (0.9 ng ferritin/mg protein). Cultivar, extrusion and drying temperatures are critical for producing bean pastas with high iron bioavailability.

Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated. [ABSTRACT FROM AUTHOR]

Millets are tiny grass-seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest-resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health-promoting properties for end users. These nonacid-forming grains are gluten-free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health-promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value-added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet-based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges. [ABSTRACT FROM AUTHOR]

The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, varying the amount of these ingredients: in the first formulation, the amount of HPMC was increased to 4.4 g/100 g of flour and starch; in the second, psyllium husk fiber was increased to 13.2 g/100 g of flour and starch; and in the third formulation, xanthan gum was removed. Differences were observed among the formulations: increasing HPMC reduced extrusion force without affecting bread quality; adding psyllium increased dough elasticity but also crumb gumminess and crust hardness. Eliminating xanthan gum altered dough rheology, resulting in a softer and less gummy crumb, and a less reddish color in the final bread.

Pseudocereals are the seeds or fruits of non-grass species that can be consumed similarly to cereals. Most commonly used pseudocereals are amaranth, quinoa, buckwheat, chia, album and wattleseeds. These underutilized pseudocereals are good source of essential amino acids, essential fatty acids, phenolic compounds, vitamins, flavonoids and minerals. Food and Agriculture Organization (FAO) has identified many plants as under-utilized, which can significantly contribute for improving nutrition and health, enhance food basket and livelihoods, future food security and sustainable development. They are reported to have anti-cancerous, cardio-protective, anti-inflammatory, hypocholesterolemic, anti-obesity and antioxidant properties. This review paper portray major pseudocereals with their amino acid composition, methods of extraction and isolation of proteins, effect of processing on the quality of protein and nutritional profile and various health benefits. [ABSTRACT FROM AUTHOR]

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality. [ABSTRACT FROM AUTHOR]

The present study compared whole grain teff flours grown in Ethiopia (ETF) and South Africa (STF) for their chemical composition (proximate, mineral, and amino acid) and pasting, thermal, and functional properties. The proximate composition of flours was determined using methods of the European Commission Regulation (152/2009). Atomic Spectrometer, ion-exchange chromatography, Rapid Visco-Analyzer (RVA), and Differential Scanning Calorimetry (DSC) were used to measure minerals, amino acids, pasting, and thermal properties, respectively. The inter-relationships of the measured attributes were determined using Pearson correlation and principal component analysis (PCA). Significant (p

Celiac disease (CD) is an autoimmune condition, triggered by gluten ingestion, which affects the small intestine, destroying the villi. It is considered that in recent years CD has undergone a real "metamorphosis" due to the constant increase in diagnosed cases. The only treatment available for BC is to stick to a gluten-free diet throughout your life. Adherence to a GFD requires strict elimination of gluten-containing products, as patients with CD are very sensitive to the toxic effect of gluten. The purpose of the research is to evaluate whether the products marketed on the territory of the Republic of Moldova, labeled as gluten-free products, are safe for people with celiac disease, from the perspective of their gluten content. The identification of gluten in GF products sold in supermarkets in the capital was done using the GlutenToxPro gluten detection kit for food, beverages, and work surfaces (AOAC-RI). Research has shown that both gluten-free products imported with the Crossed Grain logo and those just labeled gluten-free (both imported and local), pose no risk to people with glutenrelated disorders: the gluten content of all samples was up to 20 ppm. Local, non-packaged GF products (developed and made available to consumers by the supermarkets concerned) pose an increased risk of contamination.

The present study aimed to optimize the formulation of buckwheat/lentil gluten‐free beverages fermented with Lactobacillus plantarum and Bifidobacterium bifidum. Physicochemical parameters of 14 different beverages, such as pH, acidity, total solids, ash, total phenol content, antioxidant activity, and sensory test, were assessed after 24 h of fermentation. The results showed that the numbers of viable cells of lactobacilli and bifidobacteria on the first day of the experiment were 9.9 and 9.6 log (CFU ml−1), respectively, which were over 9 log (CFU ml−1). During 24 h from the fermentation, the number of viable cells for all beverages decreased, which reached an average probiotic count of 8.81 log (CFU ml−1) that was statistically significantly different from the probiotic count before fermentation (p <.05). Cell viability was evaluated and shelf life was estimated during 15‐day refrigerated storage. At the end of the storage (15th day), the beverages contained an average of 8.4 log (CFU ml−1) of live lactobacilli cells and 7.8 log (CFU ml−1) of viable bifidobacterial cells. The optimized levels of independent factors for sprouted buckwheat and lentil flours were 51.96% and 48.04%, respectively. The optimized probiotic beverage was contained 0.25 (% lactic acid) acidity, 5.7 pH, 7.9% total solids, 0.4% ash, 41.02% DPPH, 26.96 (mg GAE/ml) phenol compounds, and 8.65 log (CFU ml−1) probiotic count. The optimized beverage had distinct organoleptic properties on day 15 of refrigerated storage. This study showed that Bifidobacterium bifidum can be used for the development of potentially probiotic beverage with sprouted buckwheat and lentil. [ABSTRACT FROM AUTHOR]

With the global movement toward the consumption of a more sustainable diet that includes a higher proportion of plant-based foods, it is important to determine how such a change could alter the intake of cadmium and other elements, both essential and toxic. In this study, we report on the levels of a wide range of elements in foodstuffs that are both traditional and "new" to the Swedish market. The data were obtained using analytical methods providing very low detection limits and include market basket data for different food groups to provide the general levels in foods consumed in Sweden and to facilitate comparisons among traditional and "new" food items. This dataset could be used to estimate changes in nutritional intake as well as exposure associated with a change in diet. The concentrations of known toxic and essential elements are provided for all the food matrices studied. Moreover, the concentrations of less routinely analyzed elements are available in some matrices. Depending on the food variety, the dataset includes the concentrations of inorganic arsenic and up to 74 elements (Ag, Al, As, Au, B, Ba, Be, Bi, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, Ge, Hf, Hg, K, Li, Mg, Mn, Mo, Na, Nb, Ni, P, Pb, Rb, S, Sb, Sc, Se, Si, Sn, Sr, Ta, Te, Th, Ti, Tl, U, W, V, Y, Zn, Zr, rare Earth elements (REEs) (Ce, Dy, Er, Eu, Gd, Ho, La, Lu, Nd, Pr, Sm, Tb, Tm, and Yb), platinum group elements (PGEs) (Ir, Os, Pd, Pr, Pt, Re, Rh, Ru, and Pr), and halogens (Br, Cl, and I)). The main focus (and thus the most detailed information on variation within a given food group) is on foods that are currently the largest contributors to dietary cadmium exposure in Sweden, such as pasta, rice, potato products, and different sorts of bread. Additionally, elemental concentrations in selected food varieties regarded as relatively new or "novel" to the Swedish market are provided, including teff flour, chia seeds, algae products, and gluten-free products. [ABSTRACT FROM AUTHOR]

Ingredients used to enhance sensory quality of gluten‐free (GF) bread often lack in nutrients. This presents nutritional challenges for celiac‐positive individuals and fails to meet expectations of healthfulness for non‐celiac GF consumers. Sorghum (Sorghum bicolor L. Moench) flour can provide acceptable GF bread properties, and tannin‐containing varieties contain antioxidants concentrated in the bran along with dietary fiber. Using a central composite design, tannin‐containing sumac sorghum bran, gum (xanthan + guar), and water levels were optimized in a GF sorghum‐based bread formulation. Loaf specific volume and gas cells/cm2 were maximized while minimizing hardness and cell wall thickness. The optimum formulation containing 14.2% sorghum bran, 1% gum, and 145% water (flour basis) effectively increased dietary fiber in bread to 13.4% (considered "high fiber") and showed oxygen radical absorbance capacity of 61.6 µmol TE/g. This optimum formulation did not differ from a sorghum flour‐based control bread in consumers' (N = 100) liking of color, texture, flavor, overall acceptability, nor willingness to buy (WTB). All mean hedonic scores (numbered 9‐point scale) were above 5, whereas average WTB was 4.7 for the optimum formulation and 4.6 for the control (9‐point Likert scale) among consumers varying in GF bread consumption habits. Perceived bread bitterness was low (averaging 2.85 on 9‐point intensity scale), did not vary between samples despite marked differences in antioxidant capacity, and was not correlated with WTB. When utilizing effective optimization models with key functional ingredients, sumac sorghum bran addition can enhance dietary fiber and antioxidant potential in sorghum‐based GF breads without compromising quality attributes. [ABSTRACT FROM AUTHOR]

Current research aims to evaluate the effect of high shear extrusion on quinoa, finger millet, and red rice composite flour-based breakfast cereal using response surface methodology with extruder barrel temperature (120–130 °C), screw speed (320–350 rpm) and feed moisture content (10–20 g/100 g) as independent variables. Product responses were fitted on to mathematical model using second-order polynomial equations. Multiple regression analysis of data revealed the high statistical significance of respective mathematical models. Numeric optimization based on acceptable product characteristics revealed optimized processing conditions (barrel temperature 130 °C, screw speed 350 RPM, and feed moisture content 20 g/100 g) with a desirability of 0.9373. Extrudates developed using selected processing conditions along with optimized ones and control were characterized for their nutrient profile and crystallinity. Breakfast cereal developed using optimized processing conditions showed a better nutritional profile and reduction in crystallinity of product after high shear extrusion processing represented starch gelatinization. [ABSTRACT FROM AUTHOR]

Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purple-pigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers.

To increase farm income and food security, a collaboration was made with smallholder women farmers in Kaffrine, Senegal to develop a culturally acceptable peanut nutrition bar using healthy indigenous and local ingredients and feasible manufacturing methods. This study aimed to use response surface methodology to optimize the bar's formulation and characterize the texture, nutrient profile, sensory qualities, and water activity. The bars were made by varying the ratio of cowpea flour to corn flour (w/w, d.b., 0/100, 25/75, 50/50, 75/25, and 100/0) and the percentage of baobab pulp powder in the cowpea–corn flour blend (w/w, d.b., 15%, 20%, 25%, and 30%) with a fixed amount of 13 g of peanut paste added to all formulations. The use of acacia gum as a binder increased the bars' cohesiveness. Increasing the ratio of cowpea flour to corn flour decreased the cohesiveness and increased protein, fiber, calcium, iron, and folate levels of the bars. Increasing the percentage of baobab pulp powder increased the hardness, fiber, and vitamin C levels, and decreased cohesiveness and water activity of the bars. The bar formulation optimized for sensory acceptance had a cowpea to corn ratio of 85.3:14.7, a baobab level of 9.95%, and 13 g of peanut paste. According to the research, the optimum formulation gave 38%, 32%, 36%, 50%, 11%, and 83% of the recommended dietary allowance of protein, fiber, calcium, iron, vitamin C, and folate, respectively, per serving for school‐age children and featured culturally acceptable texture and desirable water activity for commercialization. This study provided critical foundations for the subsequent feasibility assessment of a commercial launch, projected to significantly increase the revenue and nutrient intake of the partnering communities. Practical Application: The commercialization of the peanut nutrition bar will serve as a source of new income for Senegalese smallholder women farmers, provide essential nutrients for school‐age children and potentially reduce post‐harvest loss. Response surface methodology used in this study can also be applied to food product development with indigenous communities to develop an accepted and community‐feasible product formulation. [ABSTRACT FROM AUTHOR]

Quinoa is a food grain crop that has gained popularity in recent years due to its high nutrient content, phytochemical qualities, and health advantages. Quinoa grain has a high concentration of amino acids, fiber, minerals, vitamins, saponins, and phenolics that can help alleviate various biological diseases in the human body. It contains a variety of biological components and nutraceutical compounds that promote human health. It is an extremely nutritious, gluten-free wonder grain and has the potential to be utilized as biomedicine owing to the existence of functional chemicals that may aid in the prevention of various chronic illnesses. Quinoa has gained popularity in recent years due to its excellent nutritional content and as a component in gluten-free food. It could help to guide the population toward better health. Due to its higher nutritional and health benefits compared to traditional cereal grains, including its high protein concentration, tocopherols, fatty acids, phenolic compounds, phytosterols, low glycemic index, and gluten-free status, it is a promising grain for human consumption and nutrition around the world. The present review paper has been undertaken to provide an overview of the nutrient composition and valuable nutraceutical properties of quinoa. [ABSTRACT FROM AUTHOR]

In the era of SDGs, useful plants which provide valuable industrial outputs and at the same time pose less impact on the environment should be explored. Hemp seems one of the most relevant gluten-free crop plants to meet such requirements. Its high nutritional value is comparable to soy. Moreover, almost the whole body of the hemp plant has a wide array of utility: industrial production of food, fiber, and construction materials. In view of environmental sustainability, hemp requires less pesticides or water in cultivation compared to cotton, a representative fiber plant. This short review investigates hemp's sustainability as a plant as well as its utility value as a highly nutritional material in the food industry. Recent application research of hemp protein in food processing includes plant milk, emulsifiers, fortification of gluten-free bread, plant-based meat production, as well as membrane formation. These studies have revealed distinctive properties of hemp protein, especially in relation to disulfide (S-S)/sulfhydryl (-SH)-mediated interactions with protein from other sources. While its cultivation area and industrial use were limited for a while over confusion with marijuana, the market for industrial hemp is growing rapidly because it has been highly reevaluated in multiple areas of industry. Conclusively, with its sustainability as a plant as well as its distinctive useful property of the seed protein, hemp has promising value in the development of new foods. [ABSTRACT FROM AUTHOR]

Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as "a source of iron and potassium", while those with chia seed hydrogel and cocoa powder could bear the additional claim "high in zinc and magnesium". Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies' hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies. [ABSTRACT FROM AUTHOR]