Origin, Production and Utilization of Pseudocereals

Fabio, Amanda Di; Parraga, Gloria

doi:10.1002/9781118938256.ch1

Cited by 11 publications

(9 citation statements)

References 12 publications

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“…In the United States, this has created a demand for alternative gluten-free crops that can replace wheat in familiar foods with the added advantage of nutrition, cost effectiveness, and availability. 2 Among gluten-free grains (e.g., rice, millets, teff, sorghum), rice is the most widely produced and consumed crop but has a low protein content compared with wheat. Lately millets (e.g., finger, pearl, proso, foxtail) have been utilized as gluten-free alternatives.…”

Section: ■ Introductionmentioning

confidence: 99%

Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates

Gulati

Holding

et al. 2017

J. Agric. Food Chem.

109

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Proso millet protein has reported structural similarities with sorghum. In order to explore the potential of this crop as an alternative protein source for people with gluten sensitivity, in vitro protein digestibility was analyzed. Dehulled proso millet flour was subjected to various processing techniques (dry heating and wet heating). Regardless of the processing technique there was a significant decline in digestibility of protein in proso millet flour when compared with unprocessed flour (from 79.7 ± 0.8% to 42.0 ± 1.2%). Reduced digestibility persisted even when cooking with reducing agents. Heating in the presence of urea (8 M) and guanidine-HCl (4.5 M) prevented the reduction in observed digestibility (urea cooked 77.4 ± 0.8%; guanidine HCl cooked 84.3 ± 0.9%), suggesting formation of hydrophobic aggregates during heating in water. This was supported by an increase in surface hydrophobicity upon cooking. Thus, the proso millet protein, termed panicin, forms hydrophobic aggregates that are resistant to digestion when subjected to heat.

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Section: ■ Introductionmentioning

confidence: 99%

Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates

Gulati

Holding

et al. 2017

J. Agric. Food Chem.

109

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show abstract

“…Amaranth, buckwheat and quinoa have high protein contents (up to 180 g kg −1 ) compared to cereals such as rice (70 g kg −1 ) and wheat (100 g kg −1 ) 2,3,12 . This may have aroused interest regarding its isolation and the subsequent studies that aim to identify possible industrial application.…”

Section: Introductionmentioning

confidence: 99%

“…The level of production of these crops has increased, which indicates a greater demand and probably a greater consumption. For example, in Peru and Bolivia, the general growth of ‘amaranth products’ showed an increase between 2007 and 2012, with export values per ton that ranged from US $360 in 2009 to US $640 in 2011 3 . In the case of quinoa in Peru, although approximately 80% of exports were in grains without added value, the export value has increased during the last 5 years from US$ 82.206.357 in 2013 to US$ 125 430 720 in 2018 4 .…”

Section: Introductionmentioning

confidence: 99%

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

Constantino

Garcia‐Rojas

2022

J Sci Food Agric

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Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP.

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“…Pseudo cereals could be the alternative option for developing gluten free food products for people suffering from various gluten intolerances. That is why interest in pseudo cereals has increased enormously since the turn of the century, and research has intensified [1].…”

Section: Introductionmentioning

confidence: 99%

“…Pseudo cereals have been widely recognized for many years due to their nutritional value by food scientists and food producers [1]. Many studies have investigated the use of pseudo cereals in the production of gluten free products rich in nutrients such as bread, pasta and confectionary products [8].…”

Section: Introductionmentioning

confidence: 99%

A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake

Saeid¹,

Ahmed²

2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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Gluten free products are currently highly demandable by those with different gluten intolerances. Pseudo cereals are a category of non-grass seeds used to manufacture various gluten free products, including bread, biscuits, cakes, and cookies. Pseudo cereal seeds contain high-quality proteins, rich quantities and unique characteristics of starch, vast amounts of micronutrients such as minerals, vitamins along with diverse bioactive compounds. This chapter is focused on other resentful research work on the characteristics of pseudo cereals seeds and pseudo cereals flour. It also reveals different effects of pseudo cereal flour on physical-chemicals properties of biscuit, cake, and cookie. We think that this study will have a significant influence on product developers and customers on the use of pseudo cereal seeds and pseudo cereals flour.

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Origin, Production and Utilization of Pseudocereals

Cited by 11 publications

References 12 publications

Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates

Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake

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