Mir Shabir Ahmad - Whole Grains

Whole Grains

Whole Grains

Processing, Product Development, and Nutritional Aspects

Edited by

Shabir Ahmad Mir

Annamalai Manickavasagan

Manzoor Ahmad Shah

CRC Press

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Contents

Cuauhtmoc Reyes-Moreno, Edith-Oliva Cuevas-Rodrguez, and Perla-Citlali Reyes-Fernndez

Paras Sharma and T. Longvah

Shabir Ahmad Mir, Annamalai Manickavasagan, Sowriappan John Don Bosco, and Manzoor Ahmad Shah

S.S. Arya and Kakoli Pegu

Saraid Mora Rochn, Ada Keila Miln Noris, and Jorge Miln Carrillo

Sudha Rani Ramakrishnan, Kavitha Ravichandran, and Usha Antony

Gabriela Y. Campos Espinosa, Mallory E. Walters, and Apollinaire Tsopmo

S.S. Arya and Kakoli Pegu

C.W. Wrigley

B. Dayakar Rao, Sudha Devi, E. Kiranmai, and Vilas A. Tonapi

Aashitosh A. Inamdar and Suresh D. Sakhare

Ting Liu and Gary G. Hou

Marco Spaggiari, Chiara DallAsta, and Gianni Galaverna

Whole grains or whole grain products should contain all the essential parts and naturally occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed, such as by being ground, cracked, rolled, extruded, or cooked, the food product should contain the same relative proportions of principal anatomical components (endosperm, germ, and bran) that are found in the intact caryopsis. Compared to whole grains, refined grains do not contain all the components in the same proportion as that in the intact grains and are naturally less nutritious due to the loss of bran and germ during milling/processing. Consumers cannot enjoy the health benefits of whole grains unless they have been processed to be edible. Whole grain processing includes removing the unwanted materials and hulling to remove the inedible husk.

Whole grains contain higher phytonutrient contents than their refined counterparts. Whole grains are a rich source of minerals, vitamins, dietary fiber, lignins, -glucan, inulin, phytochemicals, phytin, and phytostereols. The bran is the multilayered outer skin of the grain that protects the germ and the endosperm from damage from sources such as disease, pests, sunlight, and water. The bran is a potent source of phytochemicals, minerals, vitamins, and fiber. Whole grains have received considerable attention due to the presence of nutrients and phytochemicals in the bran layer. Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Numerous epidemiological studies have shown the protective role of whole grain foods against chronic diseases, such as cardiovascular disease, type 2 diabetes, and colon cancer. The strong evidence shows that foods rich in whole grains have health-protective effects, and stimulated interest in developing new technologies to improve the nutrition profiles of cereal foods.

Whole grain products have a good potential for consumer acceptance and are regarded as health-promoting functional foods. Nowadays, with the increasing consumer desire for health-promoting foods, whole grain products are emerging in the market. Huge numbers of whole grain products are available in the market globally, including bread, noodles, pasta, brown rice, oats, barley, multigrain products, and so on. Because different whole grains have different compositions and health benefits, technologies have been developed to allow the use of versatile grain raw materials to manufacture vast varieties of multigrain products and develop new product concepts.

This book is the first of its kind focusing on the whole grain processing of individual grains. Each chapter discusses the processing, product developments, and nutritional aspects of individual grains, including amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition to this, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from experts in the field make this a key reference material for all aspects of research of whole grains. We believe this comprehensive collection will benefit students, scientists, and professionals in the area of whole grains.

We are thankful to all the contributors for their cooperation and promptly submitting their chapters. We also express our special thanks to Stephen Zollo, senior editor at CRC Press, for his encouragement, support, and advice. The unending support provided by the staff of the editorial and production departments of CRC Press/Taylor & Francis Group to bring about this book in its present form is whole heartedly acknowledged.

Shabir Ahmad Mir, PhD, obtained his PhD in food technology from Pondicherry University, Puducherry, India. At present, he is an assistant professor at the Government College for Women, Srinagar, India. He has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. Dr. Mir has published numerous international papers, book chapters, and has edited two books. In addition to the close association with many scientific organizations in the area of food technology, he is an active reviewer for the journals