The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or brea...

Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based p...

The present study aimed to evaluate the effects of long-term storage on the carotenoid pigments present in whole-grain flours prepared from durum wheat and tritordeum. As expected, higher storage temperatures showed a catabolic effect, which was very marked for free carotenoid pigments. Surprisingly, for both cereal genotypes, the thermal conditions favoured the synthesis of lutein esters, lead...

BACKGROUND Tarhana is a fermented cereal product that is used for the preparation of one of the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker's yeast, salt, and various vegetables, spices and seasonings. It is obtained by mixing all ingredients in the recipe and afterwards the mixture is let to ferment at room temperature. Following fermentation tarhana...

Orngu Africa and Ifeoma Elizabeth Mbaeyi-Nwaoha Composite flours were processed from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) oyster mushroom (Pleurotus ostreatus) powder in the ratio 80:20:0; 75:20:5; 70:20:10; 65:20:15 60:20:20, respectively to produce breakfast cereal

Growing understanding of the relationship between nutrition and human health has led to an increase in consumption alternative crops, new cereal varieties foods with higher nutritional values. In this study we compared contents functional-technological properties spelt (Triticum spelta L.) bread wheat (T. aestivum whole-meal flours, obtained from genotypes grown at same field trial, their corre...

Cereal Chem. 65(3):182-185 Total and water-soluble pentosans were determined in flours milled from absorption and soluble pentosans were correlated, and the correlation hard red winter, hard red spring, and soft red winter wheat cultivars grown coefficient increased if the results were expressed on a constant protein at various locations and environments; in two sets of commercial airbasis. In ...