Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

被引:106
作者
Boukid, Fatma [1 ]
Folloni, Silvia [2 ]
Sforza, Stefano [1 ]
Vittadini, Elena [1 ]
Prandi, Barbara [1 ]
机构
[1] Univ Parma, Food & Drug Dept, Parco Area Sci 27-A, I-43124 Parma, Italy
[2] Open Fields SrL, Parma, Italy
关键词
ancient grains; ancient wheat; foodstuffs; gluten-free; pseudocereals; quality; SALVIA-HISPANICA L; CHENOPODIUM-QUINOA WILLD; TRITICUM-SPELTA L; GLUTEN-FREE BREADS; CHEMICAL-COMPOSITION; WHEAT GENOTYPES; MAKING QUALITY; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT PROPERTIES; BIOACTIVE COMPOUNDS;
D O I
10.1111/1541-4337.12315
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut (R), are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.
引用
收藏
页码:123 / 136
页数:14
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