Safety of Food and Beverages: Cereals and Derived Products

Beverly, Richelle L.

doi:10.1016/b978-0-12-378612-8.00287-0

Cited by 7 publications

(4 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cereals are readily available and accepted food globally contributing prime carbohydrate resources for humans and animals. To a very large extent, cereal grains are of a high source of energy and nutrients containing protein, fat, fiber, and minerals along with vitamins (Beverly, 2014). The nutritional content of cereals which in most cases are taken as breakfast diet is highly necessary for the instance and close consideration of individuals with health conditions like diabetes, obesity, and cardiovascular diseases.…”

Section: Introductionmentioning

confidence: 99%

Functional cereals' anti‐diabetic property, phenolic composition, and role on glycemic indices in‐vitro

Ademosun

Olaniyan

Ajeigbe

et al. 2022

Journal of Food Biochemistry

View full text Add to dashboard Cite

This study analyzed the effects of functional cereals processed and produced from yellow corn, soybean, acha, orange peels and moringa leaves' polyphenolic content, glycemic index, starch composition and their effects on α‐amylase and α‐glucosidase enzymes in vitro. Functional cereals were produced as ready‐to‐eat cereals at different proportion with variations in the amount of measured acha flour, soybean flour, and blends of orange peels and moringa leaves while maintaining a constant amount of yellow corn. The produced orange peels and moringa leaves blends inclusion to functional cereals had significantly increased phenolic constituents, showed inhibitory activity on α‐amylase and α‐glucosidase enzymes in‐vitro and reduced glycemic index, starch content and starch to sugar ratios. Interestingly, amongst the produced functional cereals, the best two cereals were with their composition made up of corn, acha, soybean, orange peel, moringa leaves (30: 5:15: 0.5: 0.5) and corn, acha, soybean, moringa leaves (30: 5: 15: 1) which both had the high inhibitory effects on the activities of α‐amylase and α‐glucosidase while depleting starch content in‐vitro when compared with commercially consumed cereals (golden morn). Practical applications Ready‐to‐eat cereals are highly consumed by children and by adults inclusively. Commercial breakfast cereals are readily available and consumed irrespective of the fact it has high calorie constituent as more emphasis is placed on their nutrients value which includes vitamins A, vitamin C and calcium for boosting immune system and for proper body growth and functioning. However, these commercial breakfast cereals (golden morn) owing to the high maize and millet content present in them are unfavorable to certain consumers or individuals with health challenges such as diabetic patients. This study shows that functional cereals produced in‐vitro extensively are not only nutritious but also medicinal in nature, offering benefits in the management of diabetes and related complications.

show abstract

Section: Introductionmentioning

confidence: 99%

Functional cereals' anti‐diabetic property, phenolic composition, and role on glycemic indices in‐vitro

Ademosun

Olaniyan

Ajeigbe

et al. 2022

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

“…This reduction can be explained by a better development of a gluten network during the kneading of high-fiber dough when the water content was increased. The gluten network accounts for dough elasticity, resulting in crackers with low hardness [Beverly, 2014]. However, so high water level in dough interferes with the gluten structure and makes the dough difficult to hold its shape [HadiNezhad & Butler, 2009].…”

Section: Resultsmentioning

confidence: 99%

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

Tran,

Ngo,

Ton

et al. 2024

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Spears or cladophylls are edible parts of asparagus (Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capacity. Wheat flour was partially replaced by asparagus hard-stem powder (AHP) in the cracker recipe and the AHP ratios were 0 (control), 5, 10, 15, 20% of the blend weight; the nutritional constituents, antioxidant capacities, physical attributes, and sensory overall acceptability of crackers were then evaluated. As the AHP ratio increased from 0 to 20%, the dietary fiber and total phenolic contents of the fortified crackers were improved by 5.0 times and 3.2 times, respectively, while their ferric reducing antioxidant power and DPPH scavenging capacity were enhanced by 6.1 and 1.4 times, respectively. Besides, the elevated ratio of AHP also increased the product hardness and reduced its overall acceptability. The impacts of water amount used in the dough kneading on the high-fiber cracker quality were then investigated. At 20% AHP level, the appropriate water amount was 55 g/100 g of the flour blend to reduce hardness and improve overall acceptability of the fortified crackers. The study results show that AHP is a potential dietary fiber and antioxidant ingredient for high-fiber cracker making.

show abstract

“…Soybean (G. max (L.) Merrill) is a pulse (grain legume) crop cultivated for its seeds, which are rich in both energy and proteins and are used for food, feed, and industrial uses [1]. Since the 1950s, global soybean production has increased 15 times, and its significance has soared due to the increased demands on renewable fuel and plant-based proteins as examples.…”

Section: Introductionmentioning

confidence: 99%

Alternative Splicing (AS) Dynamics in Dwarf Soybean Derived from Cross of Glycine max and Glycine soja

et al. 2022

View full text Add to dashboard Cite

Short crop height is the preferred breeding trait since there is a positive correlation between lodging resistance and a crop yield increase. Alternative splicing can alter transcriptome diversity and contribute to plant adaptation to environmental stress. We characterized the transcriptomes obtained from dwarf and normal soybean lines derived from a cross of Glycine max var. Peking (G. max) and G. soja var. IT182936 in an F7 RIL population to study the differences between the isoforms. Full-length mRNA derived from leaf tissues was sequenced using the PacBio RSII platform, generating 904,474 circular consensus sequence (CCS) reads. Using the Structural and Quality Annotation of Novel Transcript Isoforms (SQANTI) process, 42,582 and 44,762 high-quality isoforms, and 91 and 179 polished low-quality isoforms were obtained in dwarf and normal cells, respectively. As a result, 832 and 36,772 nonredundant transcripts were generated. Approximately 30% of the identified genes were estimated to produce two or more isoforms. We detected an average of 166,171 splice junctions (SJs), of which 93.8% were canonical SJs. We identified that novel isoforms accounted for 19% of all isoforms, among which 12% fell within coding regions. The dwarf soybean demonstrated a greater number of isoforms in most of the annotated genes, particularly in genes related to growth hormones and defense responses. Our study provides comprehensive isoform and gene information that may accelerate transcriptome research in G. max and provide a basis to further study the impact of these isoforms on plant growth.

show abstract

Safety of Food and Beverages: Cereals and Derived Products

Cited by 7 publications

References 14 publications

Functional cereals' anti‐diabetic property, phenolic composition, and role on glycemic indices in‐vitro

Functional cereals' anti‐diabetic property, phenolic composition, and role on glycemic indices in‐vitro

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

Alternative Splicing (AS) Dynamics in Dwarf Soybean Derived from Cross of Glycine max and Glycine soja

Contact Info

Product

Resources

About