Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species, einkorn, emmer, and spelt, in comparison to common hexaploid wheat, providing insights into their functionality for potential food applications.
Thermal behavior revealed that spelt exhibited the highest thermal stability with high transition temperatures. At the same time, emmer required less energy for gelatinization. Amylose% and amylopectin% showed no significant differences among these wheat species. Protein composition analysis indicated significant variations, mainly in gliadin and glutenin fractions, among common wheat and ancient wheat species. The SDS unextractable glutenin levels were significantly lower in ancient wheat compared to common wheat, suggesting that processing modifications may be required to optimize the use of ancient wheat in bakery applications.
Specific physicochemical properties and functional characteristics of ancient grains need further studies and improvements to make such grains functional in bakery applications.
The study evaluates the starch and proteins of ancient grains, which demonstrate significant differences compared to hexaploid bread wheat.
Sathsara T Deyalage, Kristin Whitney, S. Simsek et al.· Cereal Chemistry· 0 citations
Arabinoxylans (AXs) are major non-starch polysaccharides found in cereals, attracting significant interest among cereal chemists, nutritionists, and food technologists for their technological and nutritional importance. Cereal-extracted arabinoxylans (CEAXs) exhibit a wide range of characteristics and yields, which vary based on the cereal source and the specific extraction or modification methods employed. Additionally, AXs are a family of biopolymers with useful industrial applications and functional properties like solubility, viscosity, gelling, and hydration. Notably, their complex fiber structure is associated with various health benefits, including prebiotic, antioxidant, and antidiabetic properties, making AXs particularly valuable in the medicinal and nutraceutical industries. AXs play a key role in supporting short-chain fatty acid production, regulating blood glucose, promoting beneficial microbiota, and enhancing antioxidant capacity. The current review elucidated extraction and modification strategies for obtaining arabinoxylans from cereals and by-products, and discussed the effects these strategies can have on yield, biochemical composition, molecular characteristics, and antioxidant activity. In this critical review, a significant gap in rational AXs ingredient design is addressed by synthesizing how extraction and modification strategies shape the structural features of cereal arabinoxylans and how these changes govern their functional and nutritional properties.
Muzzamal Hussain, S. Simsek· Critical reviews in food sci...· 0 citations