Innovative Processing Technologies for Healthy Grains

1 Introduction Milica Pojic, and Uma Tiwari 1.1 Healthy grains: What are they? 1.2 Cereals and pseudocereals: Production, nutritional value and utilisation 1.3 Cereal by-products for food and feed utilization 1.4 Challenges in health grain processing: Traditional vs innovative processing 1.5 Relevance of this book References 2 Introduction to cereal processing: Innovative processing techniques Uma Tiwari, and Milica Pojic 2.1 Introduction 2.2 Characteristics of cereals 2.2.1 Cereal inflorescences 2.2.2 Cereal's roots 2.2.3 Cereal's stem and leaves 2.3 Kernel structure 2.3.1 Structure of cereals 2.4 Processing of cereals 2.5 Innovation in post-harvest processing 2.5.1 Irradiation of cereal grains 2.5.2 Ozone technology in post-harvest cereal processing 2.5.3 Cold plasma technology in post-harvest cereal processing 2.6 Innovation in primary cereal processing 2.6.1 Dry milling of cereals 2.6.2 Novel fractionation methods 2.6.3 Alteration of techno-functional properties of cereals and flours 2.7 Innovation in secondary cereal processing 2.7.1 Innovation in bioprocessing 2.7.2 Innovative cereal extrusion 2.7.3 Innovative baking 2.8 Conclusion References 3 Pseudocereals as healthy grains - an overview Muriel Henrion, Emilie Labat, and Lisa Lamothe 3.1 Introduction 3.2 Pseudocereals: Origin, production and utilization 3.2.1 Buckwheat 3.2.2 Quinoa 3.2.3 Amaranth 3.3 Processing of pseudocereals 3.3.1 Enzymatic processing of pseudocereals 3.3.2 Germination of pseudocereals 3.3.3 Fermentation processing of pseudocereals 3.3.4 Thermal processing methods for pseudocereals 3.3.5 Pseudocereals in gluten-free processing 3.4 Emerging significance of pseudocereals 3.4.1 Nutritional value of pseudocereals 3.5 Functional ingredients of pseudocereals 3.5.1 Phenolic compounds 3.5.2 Bioactive peptides 3.6 Conclusion and future perspectives References 4 Advances in conventional cereal and pseudocereal processing Vijaykrishnaraj Muthugopal Sasthri, Nivedha Krishnakumar, and Pichan Prabhasankar 4.1 Introduction 4.2 Conventional grain processing 4.2.1 Mechanical processing 4.2.2 Thermal processing 4.3 Bioprocessing of cereals and pseudocereals 4.3.1 Enzyme-assisted cereal and pseudocereal processing 4.3.2 Fermentation in cereal processing 4.3.3 Biorefinery processing 4.4 The impact of processing on the nutritional composition of cereals and pseudocereals 4.4.1 The impact of thermal processing 4.4.2 The impact of malting and germination 4.4.3 The impact of mechanical processing 4.5 Conclusion and perspectives of emerging technologies in cereal processing References 5 Healthy grain products Aleksandra Misan, Anamarija Mandic, Tamara Dapcevic Hadnadev, and Bojana Filipcev 5.1 Introduction to different types of healthy grain products and their specific features 5.1.1 Healthy grain products with enhanced dietary fiber content 5.1.2 Healthy grain products with the enhanced bioactive compounds 5.2 Nutritional profile and health benefits of healthy grain products 5.2.1 Nutritional profile of bran 5.2.2 Nutritional profile of aleurone layer 5.2.3 Anthocyanin and carotenoid pigmented grains 5.3 Bioaccessibility and bioavailability of nutritional compounds 5.3.1 Bioaccessibility and bioavailability of polyphenols 5.3.2 Bioaccessibility and bioavailability of fibers 5.3.3 Bioaccessibility and bioavailability of minerals 5.4 Rheological and structural properties of healthy grain products 5.4.1 Properties of bakery products 5.4.2 Properties of pasta products 5.4.3 Properties of extruded products 5.4.4 Properties of flour confectionery products 5.5 Technological challenges in the production of healthy grain products 5.6 Conclusion References 6 Sprouted cereal grains and products Alessandra Marti, Gaetano Cardone, and Maria Ambrogina Pagani 6.1 Introduction 6.2 Definition 6.3 Mechanisms of grain germination 6.3.1 Effect of germination on the carbohydrate complex of cereal grains 6.3.2 Effect of germination on the protein complex of cereal grains 6.4 Nutritional profile of germinated cereal grains and their health benefits 6.5 From traditional to industrial germination process 6.6 Utilization of germinated cereal grains in different food products 6.6.1 Malting for brewing products 6.6.2 Bakery products 6.7 Monitoring of seed germination 6.7.1 Falling and Stirring Number 6.7.2 Amylograph 6.7.3 Alpha-amylase activity 6.8 Conclusion and further remarks References 7 Novel ingredients from cereals Dominic Agyei, Jaison Jeevanandam, Christian Kwesi Ofotsu Dzuvor, Sharadwata Pan, Michel Kobina Danquah, Caleb Acquah, and Chibuike C. Udenigwe 7.1 Introduction 7.2 Structure, biochemistry and bioactivity of cereal ingredients 7.2.1 Carbohydrates 7.2.2 Proteins, peptides and amino acids 7.2.3 Lipids 7.2.4 Secondary metabolites 7.2.5 Other minor components 7.3 Production strategies for cereal ingredients 7.3.1 Production strategies for cereal carbohydrates 7.3.2 Production strategies for cereal proteins and peptides 7.3.3 Production strategies for cereal lipids 7.3.4 Production strategies for cereal-based secondary metabolites 7.3.5 Production strategies for vitamins and minerals from cereal 7.4 Food applications of cereal ingredients 7.4.1 Nutritional applications 7.4.2 Health applications 7.5 Conclusion and future outlook References 8 Innovative gluten-free products Cristina M. Rosell, Mehran Aalami, and Sahar Akhavan Mahdavi 8.1 Introduction 8.2 Gluten-free foods 8.2.1 Bakery products 8.2.2 Pasta and extruded products 8.2.3 Other gluten-free products 8.3 Processing techniques for improving gluten free products 8.3.1 Conventional physical treatments 8.3.2 Emerging technologies 8.3.3 Biotechnological approaches 8.4 Conclusion and further remarks References 9 Cereal-based animal feed products Abirami R. Ganesan and Gaurav Rajauria 9.1 Introduction 9.2 Cereal grains and by-products as feedstuff 9.2.1 Nutritional value of cereal grains used for animal feed products 9.2.2 Nutritional value of cereal by-products used for animal feed 9.3 Processing methods of cereal grains for feed purpose 9.3.1 Primary processing methods 9.3.2 Secondary processing methods 9.4 Safety risk and hazards 9.5 Conclusion and future perspectives References 10 The consumption of healthy grains: Product, health and wellness trends Catherine Barry-Ryan, Marco Vassallo, and Milica Pojic 10.1 Introduction 10.2 Benefits of wholegrain consumption and consumers 10.3 Consumers attitudes towards behavior 10.4 Consumer attitudes towards consumption of healthy grains 10.4.1 The role of self-referencing task in food choice 10.4.2 The role of food labeling and nutrition and health claims in food choice 10.5 Clean-label trend in grain products 10.6 Healthy grain products on the market 10.6.1 Whole grain products 10.6.2 Low Glycemic Index products 10.6.3 Fortified grain-based products 10.6.4 Supplemented cereal-based products 10.6.5 Gluten-free products 10.6.6 Reduced salt and sugar products 10.6.7 Fiber-rich products and fiber consumption 10.6.8 Sourdough products 10.6.9 Cereal-based products with bioactive benefits 10.6.10 Cereal-based beverages 10.7 Conclusion and future perspectives ........References 11 Assessing the environmental impact of processed healthy grains Nicholas M. Holden, and Mingjia Yan 11.1 Introduction 10.1.1 The role of LCA in grain processing 11.2 Impact assessment: Life cycle assessment 10.2.1 LCA definition 10.2.2 The LCA methods 10.2.3 Types of LCA 11.3 LCA study 10.3.1 Goal and scope 10.3.2 Life cycle inventory 10.3.3 Life cycle impact assessment 10.3.4 Life cycle interpretation 11.4 LCA studies on cereal and cereal-based products processing 11.5 Conclusion References