Functional Cereals and Cereal Foods: Properties, Functionality and Applications

Preface
	Part I: Functional Cereals
	Part II: Functional Cereal Foods
Contents
About the Editors
Contributors
Part I: Functional Cereals
	Chapter 1: Functional Cereals: Functional Components and Benefits
		1.1 Introduction
		1.2 Functional Components in Cereals
			1.2.1 Carbohydrate Functional Components
				1.2.1.1 Starch
				1.2.1.2 Inulin
				1.2.1.3 Dietary Fiber (DF)
				1.2.1.4 β-Glucan
			1.2.2 Polyphenols
				1.2.2.1 Alkaloids
				1.2.2.2 Tocopherols and Tocotrienols
				1.2.2.3 Carotenoids (E.G. Lycopene, Lutein)
				1.2.2.4 Flavonoids
				1.2.2.5 ɣ- Oryzanol
				1.2.2.6 Phytosterols
				1.2.2.7 Anthocyanins
			1.2.3 Minerals
			1.2.4 Protein
		1.3 Health Benefits of Functional Cereals
			1.3.1 Weight Management
			1.3.2 Cardiovascular Disease
			1.3.3 Modulating Intestinal Flora
			1.3.4 Cancer
			1.3.5 Hypertension
			1.3.6 Diabetes
			1.3.7 Fighting Obesity/Anti-Obesity
			1.3.8 Anti-Inflammatory and Antibacterial
			1.3.9 Antioxidants
		1.4 Conclusion
		References
	Chapter 2: Novel Approaches to Improve Functional Potential of Cereals
		2.1 Introduction
		2.2 Germination
		2.3 Fermentation
		2.4 Extrusion
		2.5 Thermal Processing
		2.6 Ultrasound Processing
		2.7 Pulsed Electric Fields (PEF)
		2.8 Biotechnology Approaches
		2.9 Conclusion
		References
	Chapter 3: Improvement of Genetic Variation for Nutrients and Bioactive Food Components in Cereal Crops
		3.1 Introduction
		3.2 Advantages of Genetic Variation
		3.3 Methods of Genetic Variation
			3.3.1 Mutation
			3.3.2 Genetic Drift
			3.3.3 Gene Flow
			3.3.4 Mating
			3.3.5 Natural Selection
		3.4 Molecular Bases for Genetic Variation
			3.4.1 Single Nucleotide Polymorphisms
			3.4.2 Insertions and Deletions
			3.4.3 Structural Variations
			3.4.4 Copy Number Variations
			3.4.5 Variable Number Tandem Repeats (VNTRs)
		3.5 Advantages of Genetic Variability in Cereal Crop Improvement
		3.6 Composition of Cereals: Nutrients and Bioactive Components
			3.6.1 Macronutrients
				3.6.1.1 Carbohydrates
				3.6.1.2 Starch
				3.6.1.3 Amylose and Amylopectin
				3.6.1.4 Proteins
				3.6.1.5 Lipids
			3.6.2 Micronutrients
				3.6.2.1 Vitamins and Minerals
				3.6.2.2 Bioactive Compounds
					Phenols
					Lignans
					Carotenoids
					Phytosterols
					Flavonoids
					Tocols: Tocopherols and Tocotrienols
					β-Glucans
					Avenanthramides
		3.7 Role of Genetic Variation in Food Security
		3.8 Genetic Improvement in Cereal Crops: Techniques/Approaches
			3.8.1 Genetically Modified Crops
				3.8.1.1 Genetically Modified Wheat and Maize
			3.8.2 RNA Interference
			3.8.3 Molecular Breeding
				3.8.3.1 Marker Assisted Selection
				3.8.3.2 Marker Assisted Backcrossing
			3.8.4 Genome Editing
				3.8.4.1 Zinc Finger Nucleases
				3.8.4.2 Transcription Activator-Like Nucleases
				3.8.4.3 Clustered Regularly Interspaced Short Palindromic Repeats
			3.8.5 Biofortification
				3.8.5.1 Golden Rice: A Breakthrough Improvement
		3.9 Scenario on Use of New Breeding Techniques in India
		3.10 Safety Issues Related to Genetically Modified Foods
		3.11 Issues of GM Foods in Context to India
		References
	Chapter 4: Functional Cereals for Gluten Intolerance
		4.1 Introduction
		4.2 Sorghum
			4.2.1 Starch Characteristics of Sorghum
			4.2.2 Composition and Functionality of Sorghum Proteins
		4.3 Roles of Pseudocereals in Health and Nutrition
			4.3.1 Amaranth
				4.3.1.1 Starch Characteristics of Amaranth
				4.3.1.2 Composition and Functionality of Amaranthus Proteins
			4.3.2 Buckwheat
				4.3.2.1 Composition and Functionality of Buckwheat Starches
				4.3.2.2 Structural and Functional Characteristics of Buckwheat Proteins
			4.3.3 Quinoa
				4.3.3.1 Morphology, Structure, and Chemical Properties of Quinoa Starch
				4.3.3.2 Composition and Functionality of Quinoa Protein
		4.4 Millets
			4.4.1 Composition and Functionality of Millet Starches
			4.4.2 Composition and Functionality of Millet Proteins in Millets
		4.5 Conclusions
		References
	Chapter 5: Functionality of Resistant and Slowly Digesting Starch in Cereals
		5.1 Introduction
		5.2 Categories of Starch in Relation to Digestion
			5.2.1 Rapidly Digesting Starch (RDS)
			5.2.2 Slowly Digesting Starch (SDS)
			5.2.3 Resistant Starch (RS)
		5.3 Fraction of Starch in Different Cereals
			5.3.1 Wheat
			5.3.2 Rice
			5.3.3 Maize
			5.3.4 Oat
			5.3.5 Resistant Starch Composition of Other Cereals
		5.4 Properties of Slowly Digesting and Resistant Starches
		5.5 Functional Health Benefits of SDS and RS
			5.5.1 Glycemic Control
			5.5.2 Prevention of Colon Cancer
			5.5.3 Hypocholesterolemic Effect
			5.5.4 Satiety and Weight Control
			5.5.5 Absorption of Minerals
			5.5.6 Technological Benefits of Resistant Starch
		5.6 Methods of Improving Slowly Digesting Starch and Resistant Starch Content in Cereal Starch and Products
			5.6.1 Physical Modification
			5.6.2 Chemical Modification
			5.6.3 Heat Treatment
			5.6.4 Genetic Modification
			5.6.5 Enzymatic Modification
		5.7 Applications of Cereal-Based RS in Food Products
		5.8 Conclusion
		References
	Chapter 6: The Functionality of β-Glucans and Fibers in Cereals
		6.1 Introduction
		6.2 Sources of β-Glucans
			6.2.1 Cereal Grains
			6.2.2 Microbial Sources of β-Glucans
		6.3 β-Glucan as a Source of Dietary Fiber
		6.4 Functional Properties of Cereal β-Glucan
			6.4.1 Solubility
			6.4.2 Rheological Properties
			6.4.3 Thermal Properties
		6.5 Physiological Activities of β-Glucans
			6.5.1 Improving Gut Microbiota
			6.5.2 Hypocholesterolemic Effect
			6.5.3 Immunomodulation Effect of β-Glucan
			6.5.4 Antidiabetic Activity
			6.5.5 Anticancer Activity
			6.5.6 Antiobesity Effect
		6.6 Potential Application of β-Glucan in Food Formulations
		6.7 β-Glucan in Drug Delivery Applications
		6.8 Conclusion
		References
Part II: Functional Cereal Foods
	Chapter 7: Prebiotic and Probiotic Potential of Cereals
		7.1 Introduction
		7.2 Why Cereal-Based Foods
		7.3 History of Cereal Based Beverages
		7.4 Risks Associated with the Consumption of Dairy Products
			7.4.1 Allergy Associated with Milk Proteins
			7.4.2 Lactose Intolerance
			7.4.3 High Cholesterol and Fat Content
		7.5 Prebiotic Compounds in Cereal Dietary Fibers
			7.5.1 Water Soluble Dietary Fibers
				7.5.1.1 β-Glucan
				7.5.1.2 Arabinoxylans
				7.5.1.3 Fructans
				7.5.1.4 Fructooligosaccharides
			7.5.2 Water Insoluble Dietary Fibers
				7.5.2.1 Resistant Starch
				7.5.2.2 Cellulose
		7.6 Effect of Processing on Pre-biotic Potential of Cereals
			7.6.1 Fermentation
			7.6.2 Germination or Sprouting
			7.6.3 Baking
			7.6.4 Cooking
			7.6.5 Extrusion
		7.7 Cereal-Based Probiotics Products
		7.8 Other Products
		7.9 Health Benefits of Pre-biotic and Probiotic
		7.10 Effect of Prebiotic Dietary Fibers on Health
			7.10.1 Effect on Composition of Hind Gut Bacteria
			7.10.2 Effects on the Absorption of Mineral
			7.10.3 Effects on Production of Metabolites
			7.10.4 Protein Fermentation
			7.10.5 Effects on Risks Associated with Allergy
		7.11 Future Perspectives
		7.12 Summary
		References
	Chapter 8: Cereal Based Fermented Foods and Non-alcohol Beverages
		8.1 Introduction
		8.2 Biochemical Process Involved in Cereal Grain Fermentation
		8.3 Cereal-Based Fermented Foods
			8.3.1 Rice-Based Fermented Foods
				8.3.1.1 Idli, Dosa and Uttapam
				8.3.1.2 Dhokla
				8.3.1.3 Miso
			8.3.2 Wheat-Based Fermented Products
				8.3.2.1 Bread
				8.3.2.2 Soy Sauce
				8.3.2.3 Kishk
				8.3.2.4 Tarhana
			8.3.3 Maize-Based Fermented Products
				8.3.3.1 Ogi
				8.3.3.2 Kenky
		8.4 Millet-Based Fermented Products
			8.4.1 Injera
			8.4.2 Kisra
		8.5 Cereal-Based Non-alcoholic Beverages
			8.5.1 Cereal-Based Sour Milk
			8.5.2 Boza
			8.5.3 Torani/Kanji
			8.5.4 Kvass
			8.5.5 Togwa
			8.5.6 Mahewu
		8.6 Commercialization Status and Future Prospects
		References
	Chapter 9: Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products
		9.1 Introduction
		9.2 Bread
		9.3 Biscuits
		9.4 Baked Snacks
		9.5 Breakfast Cereals
		9.6 Pasta
		9.7 Conclusion
		References
	Chapter 10: Cereal Grain-Based Milks and Their Potential Health Properties
		10.1 Introduction
		10.2 Production of Cereal-Based Milks
		10.3 Processing Techniques for Cereal-Based Milks
			10.3.1 Effects of Starch
			10.3.2 Stability of the Products
			10.3.3 The Use of Stabilizers and Emulsifiers
			10.3.4 Shelf-Life of the Products
		10.4 Processes for Improving Nutritional Qualities of Cereal-Based Milks
			10.4.1 Blending for Nutritional Balance and Improvement in Sensory Acceptability
			10.4.2 Fortification of Plant-Based Milk
			10.4.3 Fermentation for Improvement of Nutrition and Sensory Acceptability
			10.4.4 Sprouted Grains as Ingredients for Plant-Based Milks
			10.4.5 Antinutrients in Cereals
		10.5 Health Benefits of Cereal-Based Milks
			10.5.1 Phenolic Compounds
				10.5.1.1 Phenolic Acids
				10.5.1.2 Flavonoids
				10.5.1.3 Other Phenolics
			10.5.2 Dietary Fibers
			10.5.3 Carotenoids
			10.5.4 Tocols
			10.5.5 Phytosterols
			10.5.6 γ-Oryzanol
			10.5.7 Phytic Acid
		10.6 Cereal-Based Milks Versus Cow’s Milk
		10.7 Safety Concerns of Cereal-Based Milks
			10.7.1 Allergies
			10.7.2 Toxic Metals and Metalloids
			10.7.3 Mycotoxins
		10.8 Summary and Future Perspectives
		References
	Chapter 11: Cereal Grain Tea Beverages and Their Potential Health Properties
		11.1 Introduction
		11.2 Cereal Grain Tea Beverages – In a Historical Perspective
		11.3 Bioactive Phytochemicals Profile in the Cereal Grains and Its Physiological Activity
			11.3.1 Phenolic Compounds
				11.3.1.1 Phenolic Acids
				11.3.1.2 Flavonoids
				11.3.1.3 Polymeric Phenolic Compounds or Antinutritional Compounds
				11.3.1.4 Alkylresorcinols (Phenolic Lipids)
				11.3.1.5 Avenanthramides (Phenolic Alkaloids)
				11.3.1.6 Anthraquinones
			11.3.2 Carotenoids
			11.3.3 Tocols
			11.3.4 Phytosterols
			11.3.5 γ-Oryzanol
			11.3.6 Dietary Fiber
		11.4 Diverse Types of Cereal/Pseudocereal Grain Tea Beverages and Their Significant Health Claims
			11.4.1 Cereal Grain Tea Beverages
				11.4.1.1 Barley Tea
				11.4.1.2 Sorghum Tea
				11.4.1.3 Corn Tea
				11.4.1.4 Rice Tea
			11.4.2 Pseudocereal Grain Tea Beverages
				11.4.2.1 Buckwheat Tea
		11.5 Volatile Compounds of Cereal and Pseudocereal Grain Teas
			11.5.1 Barley Tea
			11.5.2 Sorghum Tea
			11.5.3 Rice Tea
			11.5.4 Buckwheat Tea
			11.5.5 Wheat Bran Tea
		11.6 Nanotechnological Aspects of Cereal-Based Beverages
		11.7 Challenges and Opportunities for Enhancing Cereal Tea Beverages’ Intake for Human Health Wellbeing
		11.8 Conclusions and Future Outlook
		References
	Chapter 12: Low Glycaemic Index Cereal Grain Functional Foods
		12.1 Introduction
		12.2 GI of Foods and Their Relationship with Chronic Diseases – In a Historical Perspective
		12.3 Estimation of GI: In Vitro and In Vivo Tests
			12.3.1 In Vitro Model of GI Estimation
				12.3.1.1 Oral Digestion Phase
				12.3.1.2 Gastric Digestion Phase
				12.3.1.3 Intestinal Digestion Phase
			12.3.2 In Vivo Model of GI Evaluation
			12.3.3 In Vitro vs. In Vivo Test: Benefits and Drawbacks
		12.4 Low GI Cereal Grains
			12.4.1 Rice and GI
			12.4.2 Millet and GI
			12.4.3 Oats and GI
			12.4.4 Rye and GI
			12.4.5 Barley and GI
			12.4.6 Sorghum and GI
		12.5 Impacts on GI by Different Factors
			12.5.1 Intrinsic Factors’ Impacts on GI
				12.5.1.1 Amylopectin and Amylose
				12.5.1.2 DF
				12.5.1.3 RS
				12.5.1.4 Anti-Nutritional Compounds
				12.5.1.5 Protein and Lipid Content
			12.5.2 Extrinsic Factors’ Impacts on GI
				12.5.2.1 Thermal Processing (Cooking, Microwave Cooking, Frying, and Pasteurization)
				12.5.2.2 Chilling/Retrogradation
				12.5.2.3 Parbioling, Washing, and Soaking
			12.5.3 Impact of Diverse Ecological Factors on GI and Starch Digestibility
				12.5.3.1 Cold Stress
				12.5.3.2 Heat Stress
				12.5.3.3 Carbon Dioxide (CO2) Levels
				12.5.3.4 Stress in Low Light
				12.5.3.5 Drought Stress
				12.5.3.6 Salinity Stress
			12.5.4 Impacts on GI of Starchy Grains by the Integration of Diverse Food Constituents
		12.6 Future Perspective, Challenges, and Opportunities
		12.7 Conclusion
		References
	Chapter 13: High Fibres Functional Products
		13.1 Introduction
		13.2 High Fibre Functional Products
			13.2.1 High Fibre Functional Beverages, Dairy and Non-dairy Products
			13.2.2 High Fibre Functional Baked Products
			13.2.3 High Fibre Functional Extruded Products
			13.2.4 High Fibre Functional Meat Products
			13.2.5 High Fibre Functional Dough Meals
		13.3 Techno-functional and Physiological Properties of High Fibre Functional Products
			13.3.1 Hydration Properties of High Fibre Functional Products and Their Physiological Effects
			13.3.2 Solubility of High Fibre Functional Products and Their Physiological Effects
			13.3.3 Viscosity of High Fibre Functional Products and Their Physiological Effects
			13.3.4 Antioxidant Properties of High Fibre Functional Products and Their Physiological Effects
		13.4 Conclusion
		References
	Chapter 14: miRNA-Based Genetic Engineering for Crop Improvement and Production of Functional Foods
		14.1 Introduction
		14.2 microRNA: Genomics
			14.2.1 Origin
			14.2.2 Biogenesis
			14.2.3 Features
			14.2.4 Roles
		14.3 Scope of Genetic Engineering in Crop Improvement
		14.4 microRNA: A Potential Tool in Genetic Engineering
		14.5 Strategies for microRNA-mediated Genetic Engineering
			14.5.1 Overexpression of miRNA
			14.5.2 Down-Regulation of miRNA
			14.5.3 Generation of Artificial miRNAs
		14.6 Applications of microRNA-based Crop Improvement
		14.7 Functional Foods and Their Production
		14.8 Role of microRNAs in Production of Plant Secondary Metabolites
		14.9 Advantages of microRNAs
		14.10 Disadvantages of microRNAs
		14.11 Computational Tools: An In Silico Approach
		14.12 Conclusion and Future Perspective
		References
Index