Technology of functional cereal products:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Press [u.a.]
2008
|
| Schriftenreihe: | Woodhead publishing in food science, technology and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Inhaltsverzeichnis |
| Beschreibung: | XX, 548 S. Ill., graph. Darst. |
| ISBN: | 9781420066739 9781845691776 |
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Datensatz im Suchindex
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| adam_text |
Contents
Contributor contact details. xiii
Preface. xi.x
Part I Introductory issues
1 Consumers and functional cereal products. 3
M. Dean, M. M. Raats and R. Shepherd, University of Surrey,
UK
1.1 Why is it important to understand consumer
perceptions?. 3
1.2 Consumption of grain-based foods. 4
1.3 Perceived barriers to eating wholegrain products. 6
1.4 Interventions to increase intake of grain-based foods. 7
1.5 Functional cereal products. 8
1.6 Consumer perceptions of functional grain products. 9
1.7 Future trends. 16
1.8 Acknowledgements. 18
1.9 References. 18
2 Labelling and regulatory issues related to functional cereal
products. 23
K. Schmitz and L. Marquart, University of Minnesota, USA
and J. Willem van der Kamp, TNO Quality of Life,
The Netherlands
2.1 Introduction. 23
2.2 Regulation and labelling of functional cereal products
from Codex. 24
2.3 Regulation and labelling of functional cereal products in
the European Union. 25
2.4 Regulation and labelling of functional cereal products in
the United States. 32
2.5 Whole grain definitions and health claims - current and
emerging issues. 36
vi Contents
2.6 Future trends. 40
2.7 Sources of further information and advice. 41
2.8 References. 42
3 Fiber, whole grains, and disease prevention. 46
J. Miller Jones, The College of St Catherine, USA
3.1 Introduction. 46
3.2 Fiber, whole grains, and obesity. 47
3.3 Fiber, whole grains, and cardiovascular disease. 49
3.4 Fiber, whole grains, and the colon and digestive tract. 52
3.5 Fiber, whole grains, and all-cause mortality. 56
3.6 Summary. 56
3.7 References. 58
4 Resistant starch and health. 63
A. M. Birkett, National Starch Food Innovation, USA and
I. L. Brown, University of Wollongong, Australia
4.1 Introduction. 63
4.2 Health effects of resistant starch. 70
4.3 Resistant starch for food development. 78
4.4 Conclusion. 80
4.5 References. 81
5 Micronutrients in cereal products: their bioactivities and
effects on health. 86
A. Kamal-Eldin, Swedish University of Agricultural Sciences,
Sweden
5.1 Introduction. 86
5.2 Health effects of naturally occurring micronutrients in
cereal products. 87
5.3 Minerals and mineral bioavailability. 90
5.4 Vitamins and vitamin bioavailability. 92
5.5 Bioactive phytochemicals other than vitamins. 95
5.6 Micronutrients added to cereal products and their health
effects. 101
5.7 Future trends. 102
5.8 Sources of further information and advice. 103
5.9 References. 103
6 Whole grain consumption and insulin sensitivity. 112
M. A. Pereira, University of Minnesota, USA
6.1 Introduction. 112
6.2 The global burden of insulin resistance. 112
6.3 Potential mechanisms. 115
6.4 Observational evidence/cross-sectional and prospective
epidemiologic studies. 119
6.5 Experimental evidence - clinical investigations and
controlled trials. 121
Contents vii
6.6 Summary and future trends. 122
6.7 Sources of information and advice. 122
6.8 References. 123
7 Determining the functional properties of food components
in the gastrointestinal tract. 126
M. Champ, INRA, CRNH, France
7.1 Introduction. 126
7.2 Functional properties of food components in the
gastrointestinal tract. 129
7.3 In vitro and in vivo methods for determining the
functional properties (in the gastrointestinal tract) of
food components. 129
7.4 In vitro gut models. 134
7.5 In vitro evaluation of the bioavailability of nutrients of
food components. 135
7.6 In vitro evaluation of the fermentability of nutrients of
food components. 141
7.7 In vivo evaluation, in animal models, of the
bioavailability of nutrients of food components. 142
7.8 In vivo evaluation, in human volunteers, of the
bioavailability of nutrients of food components. 143
7.9 In vivo evaluation, in human volunteers and animal
models, of the fermentability of nutrients, functional
properties and/or benefits/risks of food components. 145
7.10 In vivo evaluation of satiety and satiation induced by a
food component. 148
7.11 In vitro and in vivo evaluation of antioxidant
bioavailability and properties of food components. 148
7.12 Future trends. 149
7.13 Sources of further information and advice. 149
7.14 References. 150
Part II Technology of functional cereal products
8 Improving the nutritional quality of cereals by conventional
and novel approaches. 159
P. R. Shewry, Rothamsted Research, UK
8.1 Introduction. 159
8.2 Technologies for grain improvement. 160
8.3 Improvement of protein quality. 162
8.4 Developing resistant starch. 167
8.5 Improving dietary fibre composition. 169
8.6 Increasing vitamins and minerals. 172
8.7 Future trends. 175
8.8 Sources of further information and advice. 176
8.9 References. 177
viii Contents
9 Novel high-fibre and whole grain breads. 184
C. Collar, Instituto de Agroquimica y Tecnologia de Alimentos
(IATA-CSIC), Spain
9.1 Introduction. 184
9.2 Whole grains, refined grains, and fibre-fortified refined
grains in breadmaking. 184
9.3 Health benefits of high-fibre and whole grain white
breads: protective nature in the diet. 188
9.4 Novel high-fibre and whole grain breads. 191
9.5 Consumer attitudes towards high-fibre breads and
whole grain white breads. 203
9.6 Particular difficulties in the development of high-fibre
and whole grain white breads: effects of formulation
and processing technology. 205
9.7 Future trends. 210
9.8 Sources of further information and advice. 211
9.9 References. 211
10 Traditional and modern oat-based foods. 215
A. Kaukovirta-Norja and P. Lehtinen, VTT, Finland
10.1 Introduction: oats as a food raw material. 215
10.2 Oat production and composition. 216
10.3 The range of oat food products. 217
10.4 Bioactive compounds and health benefits of oat and oat
products. 221
10.5 Challenges in the development of functional oat
products. 224
10.6 Future trends. 225
10.7 References. 226
11 Rye bread and other rye products. 233
A. Kamal-Eldin and P. Atnan, Swedish University of Agricultural
Sciences (SLU), Sweden; J.-X. Zhang, University ofUmeä,
Sweden; K.-E. Bach Knudsen, University ofAarhus, Denmark
and K. Poutanen, VTT and University of Kuopio, Finland
11.1 Introduction. 233
11.2 Chemistry and properties of rye grain nutrients and
bioactive compounds. 234
11.3 Process technologies and rye food products. 237
11.4 Health effects of dietary fiber. 239
11.5 Bioavailability and health effects of bioactive phenolic
compounds in rye. 242
11.6 Health benefits of rye bread and other rye products. 246
11.7 Alkylresorcinols as biomarkers of rye intake. 248
11.8 Future trends. 250
Contents ix
11.9 Sources of further information and advice. 251
11.10 References. 251
12 Functional barley products. 261
A. A. H. Andersson and P. Äman, Swedish University of
Agricultural Sciences, Sweden
12.1 Introduction. 261
12.2 The range of barley products. 261
12.3 Health benefits of barley. 266
12.4 Particular difficulties in the development of functional
barley products. 271
12.5 Manufacturing technology. 273
12.6 Future trends. 275
12.7 References. 276
13 Products containing other speciality grains: sorghum, the
millets and pseudocereals. 281
/. R. N. Taylor and M. N. Emmambux, University of Pretoria,
South Africa
13.1 Introduction. 281
13.2 The grains. 282
13.3 Consumer attitudes. 302
13.4 Traditional food products and processing technologies . 303
13.5 Modern foods and processing technologies. 318
13.6 Conclusions. 327
13.7 Sources of further information and advice. 327
13.8 References. 327
14 Vitamin and mineral fortification of bread. 336
C. M. Rosell, Instituto de Agroquimica y Tecnologia de
AUmentos (IATA-CSIC), Spain
14.1 Introduction: vitamin and mineral fortification of bread 336
14.2 Range of vitamins and minerals added to bread and the
health benefits. 338
14.3 Consumer attitude towards fortified bread. 344
14.4 Particular difficulties in the development of vitamin-
and mineral-fortified breads. 348
14.5 Development and manufacturing technology of vitamin-
and mineral-fortified breads. 351
14.6 Drawbacks of fortification. 354
14.7 Future trends. 356
14.8 Sources of further information and advice. 357
14.9 References. 357
15 Omega-3-enriched bread. 362
C. Hall III and M. C. Tulbek, North Dakota State University,
USA
15.1 Introduction. 362
x Contents
15.2 Sources and health benefits of omega-3 lipids. 364
15.3 Consumer awareness, potential market, products and
claims. 370
15.4 Development and manufacturing technology. 372
15.5 Future trends. 381
15.6 Sources of further information and advice. 382
15.7 References. 382
16 Soy-enriched bread. 388
Y. Vodovotz, The Ohio State University, USA
16.1 Introduction. 388
16.2 Physico-chemical properties of soy-enriched bread. 389
16.3 Effect of soy addition on staling (firming) of bread. 393
16.4 Health benefits of soy-enriched bread. 397
16.5 Future trends. 401
16.6 References. 402
17 Inulin in bread and other cereal-based products. 409
D. Meyer, Sensus, The Netherlands and J. de Wolf, Cosun Food
Technology Centre, The Netherlands
17.1 Introduction: trends in food consumption and product
development. 409
17.2 Inulin: structure, occurrence and general properties. 410
17.3 Trends in bread consumption. 412
17.4 Development of inulin-enriched bread. 413
17.5 Inulin in product development of other cereal-based
products. 417
17.6 Nutrition and health claims for inulin-containing cereal
products. 423
17.7 References. 424
18 High-fibre pasta products. 428
C. S. Brennan, Massey University, New Zealand
18.1 Introduction. 428
18.2 Pasta origins and its importance as a food commodity. 428
18.3 Typical composition of pasta and noodles. 429
18.4 Pasta and glycaemic index. 431
18.5 The influence of pasta processing on pasta structure. 432
18.6 Dietary fibre enrichment of pasta. 435
18.7 Future trends. 441
18.8 Summary. 442
18.9 References. 442
19 Functional cereal products for those with gluten intolerance 446
E. K. Arendt and F. Dal Bello, University College Cork, Ireland
19.1 Introduction. 446
19.2 Difficulties in producing gluten-free breads. 452
Contents xi
19.3 Ingredients suitable for gluten-free bread production. 452
19.4 Improving the quality of gluten-free bread. 462
19.5 Future trends. 466
19.6 Conclusions. 467
19.7 References. 467
20 Converting oats to high-fibre products for use in functional
foods . 476
G. E. Inglett, D. G. Stevenson, US Department of Agriculture,
USA and S. Lee, Sejong University, Republic of Korea
20.1 Introduction: health benefits of functional high-fibre oat
products. 476
20.2 Isolating and concentrating oat ß-glucans using solvent
extraction methods. 477
20.3 Isolating and concentrating oat ß-glucans using milling
methods. 478
20.4 Isolating and concentrating oat ß-glucans using alkaline
and acidic extractions. 480
20.5 Isolating and concentrating oat ß-glucans using thermal
and frozen extraction methods. 481
20.6 Isolating and concentrating oat ß-glucans using
biotechnological enzymatic methods. 483
20.7 Application of high-value functional high-fibre oat
products in functional foods. 485
20.8 Future trends. 487
20.9 References. 488
21 Improving the use of dietary fiber and other functional
ingredients to lower the glycemic index of cereal products 495
S. K. Paul, S. K. Paul and Associates, USA
21A Introduction. 495
21.2 Glycemic index and glycemic load. 496
21.3 Carbohydrate digestibility. 500
21.4 Dietary fiber and glycemic index. 503
21.5 Ingredients for low glycemic index foods. 505
21.6 Effects of processing on the properties of dietary fiber
ingredients and formulation challenges. 511
21.7 Summary. 515
21.8 References. 516
22 Methods to slow starch digestion rate in functional cereal
products. 518
G. Zhang, M. Venkatachalam and B. R. Hamaker, Purdue
University, USA
22.1 Introduction. 518
22.2 Slowly digestible and resistant characteristics of raw
starches. 521
xii Contents
22.3 Starch structural modification. 523
22.4 Influence of other food components on starch digestion
rate.". 528
22.5 Slowly digestible starch and low glycemic index cereal
foods: future trends. 532
22.6 References. 533
Index . 53S |
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| title | Technology of functional cereal products |
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