Menu Expand
  1. Subjects (Books)
Cereal Grain-based Functional Foods

BOOK

Cereal Grain-based Functional Foods

Trust Beta | Mary Ellen Camire

(2018)

Login to order (PDF)

Additional Information

Book Details

ISBN
978-1-78801-279-9
Edition
1
Language
English
Pages
362
Subjects
Dietetics & nutrition
Biochemistry
Food & beverage technology

Abstract

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

Table of Contents

Section Title Page Action Price
Cover Cover
Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components i
Preface v
Contents vii
Chapter 1 - Introduction 1
1.1 Whole Grains as Delivery Packages for Nutrients and Phytochemicals 1
1.2 Whole Grains and Health Promotion 4
1.3 Digestion, Bioaccessibility and Bioavailability of Whole Grain Nutrients and Phytochemicals 4
1.3.1 Genetic Studies 6
1.3.2 Food Processing 6
1.3.3 Bioaccessibility and Bioavailability 7
1.4 Purpose of this Book 7
1.5 What This Book Does not Set Out to Do 10
References 10
Chapter 2 - Overview of Grain Components and Changes Occurring in Grain Constituents with Different Forms of Processing 12
2.1 Introduction 12
2.2 Pre-processing Steps 14
2.2.1 Cleaning 14
2.2.2 Tempering and Soaking 14
2.2.3 Dehulling and Pearling 14
2.2.4 Milling 15
2.3 Processing with Minimal Heat 16
2.3.1 Sprouting (Germination) 16
2.3.2 Fermentation 18
2.3.3 Pasta and Noodle Production 20
2.4 Thermal Processing with Water 20
2.4.1 Nixtamalization 20
2.4.2 Boiling 22
2.4.3 Steaming 23
2.4.4 Baking 24
2.5 Thermal Processing with Minimal Added Water 24
2.5.1 Popping and Puffing 24
2.5.2 Roasting 25
2.5.3 Microwave Heating 25
2.5.4 Infrared Heating 25
2.5.5 Extrusion 26
2.6 Conclusions 26
Acknowledgements 27
References 27
Chapter 3 - Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains 32
3.1 Introduction 32
3.2 Definition, Classification and Determination of Carbohydrates 33
3.3 Sugars and Oligosaccharides in Mature Cereal Grains 34
3.4 Changes in the Composition of Sugars and Oligosaccharides During Cereal Kernel Development 36
3.4.1 Normal Varieties of Cereal Crops 36
3.4.2 “Sweet” Mutants of Cereal Crops 37
3.5 Changes in Sugars and Oligosaccharides During Storage and Processing of Cereal Grains 41
3.5.1 Storage 41
3.5.2 Reactions Generating Sugars and Oligosaccharides During the Processing of Cereal Grains 42
3.5.3 Reactions Using Sugars and Oligosaccharides as Substrates During Processing of Cereal Grains 45
3.6 Conclusions and Future Trends 47
References 48
Chapter 4 - Types and Functionality of Polysaccharides in Cereal Grains 54
4.1 Introduction 54
4.2 Tissue Organization and Cell Walls in Mature Cereal Grains 55
4.2.1 Cereal Grain Morphology and Tissue Organization 55
4.2.2 Cell Wall Composition 56
4.3 Structure and Properties of Major Polysaccharides from the Starchy Endosperm of Cereal Grains 58
4.3.1 Arabinoxylans 58
4.3.1.1 Composition and General Structure 58
4.3.1.2 Structural Heterogeneity 61
4.3.1.3 Molecular Weight, Physicochemical and Functional Properties 63
4.3.2 Mixed-Linked Beta-Glucans 67
4.3.2.1 Composition and Structure 67
4.3.2.2 Structural Heterogeneity 67
4.3.2.3 Molecular Weight, Physicochemical and Functional Properties 68
4.3.3 Arabinogalactan Peptides 69
4.3.3.1 Composition and Structure 69
4.3.3.2 Properties 70
4.3.4 Interactions of Polymers in Endosperm Cell Walls 70
4.4 Structure and Properties of Major Polysaccharides from the Outer Layers of Cereal Grains 71
4.4.1 Heteroxylans 72
4.4.1.1 Composition and Structure 72
4.4.1.2 Properties 73
4.4.2 Cellulose 73
4.4.3 Lignins and Hydroxycinnamic Acids 74
4.5 Conclusions 75
Acknowledgements 77
References 77
Chapter 5 - Starch Properties and Modification in Grains and Grain Products 85
5.1 What Is Starch and Why Is It So Complicated 85
5.2 What Are the Important Properties of Starch and How Are They Measured 88
5.2.1 Examining Starch Morphology 88
5.2.2 Amylose Content (Apparent Amylose) 88
5.2.3 Viscoamylography 89
5.2.4 Dynamic Rheology 90
5.2.5 Gelatinization Temperature 91
5.2.6 Texture 92
5.2.7 Retrogradation 93
5.2.8 Chain Length Distribution 93
5.2.9 Digestibility and Resistant Starch 95
5.3 Examples of the Impact of Genetic Variations 95
5.3.1 Wheat: from Udon Noodles to Waxy Starch 95
5.3.2 More Grains, More Noodles 96
5.4 Modified Starches 100
5.5 Interactions of Starch with Polyphenols 100
5.6 Conclusions 101
References 102
Chapter 6 - Definition and Analysis of Dietary Fiber in Grain Products 103
6.1 Dietary Fiber as an Important Food Ingredient 103
6.2 Evolution of the Codex Alimentarius Definition of Dietary Fiber 104
6.3 Development of a Procedure for the Measurement of Total Dietary Fiber, Including Resistant Starch and Non-digestible Oligosac... 107
6.4 Integrated Procedure for the Measurement of Total Dietary Fiber as Defined by Codex Alimentarius 107
6.5 Rapid Integrated Procedure for the Measurement of Total Dietary Fiber53 as Defined by Codex Alimentarius 109
6.5.1 Preparation of Test Samples 109
6.5.2 Enzyme Purity 110
6.5.3 Enzymatic Digestion of Sample 110
6.5.3.1 Blanks 110
6.5.3.2 Samples 110
6.5.4 Determination of HMWDF (IDF + SDFP) 111
6.5.5 Determination of SDFS 112
6.5.6 Calculations for HMWDF (IDF + SDFP), SDFS and TDF 114
6.5.6.1 Determination of HMWDF 114
6.5.6.2 Determination of SDFS 115
6.5.6.3 Determination of TDF 115
6.5.7 Safety Considerations 115
6.6 Addressing Each of the Limitations of the INTDF Procedure 116
6.6.1 Optimization of PAA and AMG 116
6.6.2 Choice of HPLC Column 116
6.6.3 Preparation of Samples for HPLC 117
6.6.4 Recovery of Polysaccharides and Non-digestible Oligosaccharides Under the RINTDF Assay Method 119
6.6.5 Safety Considerations 122
6.7 Inter-laboratory Evaluation of the RINTDF Method 122
6.8 Conclusions 124
References 124
Chapter 7 - Resistant and Slowly Digested Starch in Grain Products 127
7.1 Introduction 127
7.2 Types of Resistant Starch 128
7.3 Starch Synthesis in Grains and Formation of Resistant Starch 129
7.4 Resistant Starch and Slowly Digestible Starch in Cereal Grains 132
7.5 Resistant Starch in Processed Grain Products 134
7.5.1 Commercially Available Resistant Starch for Use in Cereal Grain Foods 135
7.6 Potential as a Functional Ingredient: Resistant Starch and Health 137
7.6.1 Effects of Different Types of Resistant Starch on Health 138
7.6.1.1 RS1: Physically Inaccessible Starch 138
7.6.1.2 RS2: Granular Starch 138
7.6.1.3 RS3: Retrograded Starch 140
7.6.1.4 RS4: Chemically Modified Starch 140
7.6.1.5 RS5: Amylose–Lipid Complexes 141
7.6.2 Review of the Differential Benefits Among Types of Resistant Starch 141
7.7 Conclusions 142
References 143
Chapter 8 - Functionality of Beta-glucan from Oat and Barley and Its Relation with Human Health 147
8.1 Introduction 147
8.1.1 Chemical Structure and Occurrence of Beta-glucan 147
8.1.2 History of Oats and Barley 148
8.2 Health Benefits of Beta-glucans 149
8.2.1 Health Claims 149
8.2.2 Lowering Cholesterol 149
8.2.3 Glycaemic Response 153
8.2.4 Gut Microbiota 155
8.2.5 Hypertension 157
8.3 Physicochemical and Functional Properties 158
8.3.1 Role of Viscosity 158
8.3.2 Factors Influencing the Physicochemical Properties of Beta-glucan 159
8.4 Summary 160
References 161
Chapter 9 - Dietary Arabinoxylans in Grains and Grain Products 167
9.1 Introduction 167
9.2 Molecular Structure and Physicochemical Properties 168
9.3 Arabinoxylans in Cereal Grains, Milling Fractions and Cereal-based Products 175
9.4 Changes in the Content and Properties of Arabinoxylans During Processing 179
9.5 Extraction of Arabinoxylans 180
9.6 Arabinoxylans as Prebiotics 182
9.7 Effects of Arabinoxylans on Glucose Metabolism 184
9.8 Immunological Effects of Arabinoxylans 185
9.9 Antioxidant Properties of Arabinoxylans 187
9.10 Conclusions 188
References 188
Chapter 10 - Non-digestible Oligosaccharides in Grain Products 204
10.1 Introduction 204
10.2 Non-digestible Oligosaccharides in Cereal Grains 206
10.2.1 Cereal Grain Fructans 206
10.2.1.1 Biosynthesis of Fructans 207
10.2.1.2 Structure of Cereal Grain Fructans 207
10.2.1.3 Prevalence and Distribution of Fructans in Cereals 208
10.2.1.4 Effect of Baking on Fructan Content 209
10.2.2 Raffinose Family Oligosaccharides 210
10.2.2.1 Biosynthesis of Raffinose Family Oligosaccharides 211
10.2.2.2 Prevalence and Distribution of Raffinose Family Oligosaccharides in Cereals 211
10.2.3 Arabinoxylan Oligosaccharides 212
10.3 Potential Health Benefits of Non-digestible Oligosaccharides 213
10.4 Conclusions 214
References 214
Chapter 11 - Starch–Protein and Starch–Lipid Interactions and Their Effects on the Digestibility of Starch 218
11.1 Introduction 218
11.2 Starch–Protein Interactions: Modulatory Effects on Starch Digestibility and Other Functional Properties 219
11.3 Starch–Lipid Complexes 225
11.3.1 Chemistry of Amylose–Lipid Complexes 225
11.3.2 Production of Amylose–Lipid Complexes 227
11.3.2.1 Classical Methods 227
11.3.2.2 Steam Jet Cooking 228
11.3.2.3 Extrusion 228
11.3.2.4 Wet Heat Processing 228
11.3.3 Nutritional Impact and Health Benefits of Starch–Lipid Complexes 229
11.3.3.1 Reduction in Starch Digestibility 229
11.3.3.2 Amylose–Lipid Complexes and Health Benefits 231
11.3.3.3 Starch–Lipid Complexes as Encapsulants for Bioactive Compounds 231
11.4 Conclusions 232
References 232
Chapter 12 - Types and Distribution of Phenolic Compounds in Grains 235
12.1 Introduction 235
12.2 Types of Phenolic Acids in Grains 236
12.3 Identification of Phenolic Acids in Grains 237
12.4 Total Phenolic Content in Whole Grains and Grain Fractions 239
12.4.1 Major Food Cereals (Wheat, Maize and Rice) 241
12.4.2 Minor Food Cereals (Barley, Sorghum, Millet, Rye and Oats) 243
12.5 Composition and Distribution of Phenolic Acids 243
12.5.1 Whole Grains 243
12.5.1.1 Major Food Cereals (Wheat, Maize and Rice) 243
12.5.1.2 Minor Food Cereals (Barley, Sorghum, Millet, Oats and Rye) 247
12.5.2 Botanical and Milling Fractions 251
12.5.2.1 Separation of Grain Fractions Using Mechanical and Manual Methods 251
12.5.2.2 Variation in the Composition and Concentration of Phenolic Acids in Grain Fractions or Milling Fractions 253
12.5.2.2.1\rMajor Food Cereals (Wheat, Maize and Rice).Eight phenolic acids (vanillic, p-coumaric, ferulic, sinapic, p-hydroxybenzoic, caffe... 254
12.5.2.2.2\rMinor Food Cereals (Barley, Sorghum, Millet, Rye and Buckwheat).While studying the phenolic acids and antioxidant properties of ... 262
12.6 Conclusions 267
References 270
Chapter 13 - Bound Phenolic Constituents as Co-passengers of Dietary Fibre 278
13.1 Introduction 278
13.2 Chemistry and Biochemistry of Phenolic Compounds Bound to Dietary Fibre in Cereals 279
13.2.1 Chemistry of Phenolic Acids 279
13.2.2 Biosynthesis of Phenolic Acids 284
13.2.3 Dimerization of Hydroxycinnamates 284
13.3 Sample Preparation, Extraction and Analysis of Phenolic Compounds Bound to Dietary Fibre in Cereals 286
13.3.1 Sample Preparation and Extraction of Soluble and Insoluble Dietary Fibre 286
13.3.2 Extraction of Bound Phenolic Acids 286
13.3.3 Analysis of Phenolic Acids Bound to the Cell Wall in Cereals 287
13.4 Effects of Processing on Cereal-derived Phenolic Compounds Bound to Dietary Fibre 288
13.4.1 Removal of Botanical Parts 288
13.4.2 Solubilization and Leaching 289
13.4.3 Fermentation 290
13.4.4 Nixtamalization 291
13.4.5 Thermal Processing 292
13.5 Release and Metabolism of Cereal-derived Phenolic Compounds Bound to Dietary Fibre in the Colon 295
13.6 Beneficial Health Effects of Cereal-derived Phenolic Compounds Bound to Dietary Fibre 296
13.6.1 Dietary Fibre Antioxidants 296
13.6.2 In vitro Antioxidant Potential of Cereal Dietary Fibre Antioxidants 297
13.6.3 In vivo Antioxidant Potential of Cereal Dietary Fibre Antioxidants 298
13.7 Future Perspectives 299
References 300
Chapter 14 - Anthocyanins, Deoxyanthocyanins and Proanthocyanidins as Dietary Constituents in Grain Products 305
14.1 Introduction 305
14.2 Anthocyanins and 3-deoxyanthocyanins in Cereal Grains 306
14.2.1 Biosynthesis of Anthocyanins and 3-deoxyanthocyanins 307
14.2.2 Structure and Composition of Anthocyanins in Cereal Grains 309
14.2.3 Maize Anthocyanins 311
14.2.4 Anthocyanins in Rice 313
14.2.5 Anthocyanins in Wheat and Barley 315
14.2.6 3-Deoxyanthocyanins in Sorghum 316
14.2.7 Structure of Sorghum 3-deoxyanthocyanins and Basis for Color Stability 317
14.3 Proanthocyanidins (Condensed Tannins) 320
14.4 Health Benefits of Cereal Anthocyanins, 3-deoxyanthocyanins and Proanthocyanidins 323
14.4.1 Anthocyanins and 3-deoxyanthocyanins 323
14.4.2 Proanthocyanidins (Condensed Tannins) 324
References 327
Chapter 15 - Interactions Between Grains and the Microbiome 332
15.1 Introduction 332
15.2 Grain Components Likely to Interact with the Microbiome 333
15.2.1 Dietary Fiber 334
15.2.1.1 Arabinoxylans 334
15.2.1.2 β-Glucans 336
15.2.1.3 Cellulose 337
15.2.1.4 Fructans 338
15.2.1.5 Resistant Starch 338
15.2.2 Phenolic Compounds 339
15.2.3 Other Compounds 341
15.3 Whole Grain Intervention Studies 342
15.4 Responders/Non-responders to Whole Grain Interventions 342
15.5 Increasing Whole Grain–Gut Microbiota Interactions 350
15.6 Conclusions 350
References 351
Subject Index 357

Contact Us

123Doc Education 45 Stanlake Road 9 London, W12 7HG T: +44 (0)203 0313 866

Quick Navigation

2024 123Library

Powered by CloudPublish

We use cookies to ensure that you get the best experience on our website. Learn more about how we use cookies.