Functionality and Application of Colored Cereals

Nutritional, Bioactive, and Health Aspects

1st Edition - November 23, 2022
Imprint: Academic Press
Editors: Sneh Punia, Manoj Kumar
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 7 3 3 - 1
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 7 3 4 - 8

Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects focuses on exploiting the full and functional possibilities of these grains. From thei… Read more

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Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects focuses on exploiting the full and functional possibilities of these grains. From their physical chemistry to their health benefits, this book highlights cereals with potential for enhanced products. Plant-based food colorants play an important role in conferring colors to food to increase attractiveness for consumers, improve appetite, minimize synthetic colorants, and conform to food culture. Over the last decades, the presence of anthocyanin and other bioactive compounds in colored cereal grains (maize, rice, wheat, barley, sorghum, millet, and rye) have attracted the attention of various food processors and researchers.

Colored cereals are imperative for food processing industries as high-value pigments present in the bran layer can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in foods, drugs and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor and storage properties of food products.

Cover
Title page
Table of Contents
Copyright
Contributors
Preface
Chapter 1: Colored cereals: Botanical aspects
Abstract
1.1: Introduction
1.2: History and cultivation of colored cereals
1.3: Botanical characteristics
1.4: Taxonomy
1.5: Conclusion
References
Chapter 2: Nutritional quality of color cereals and effects of processing on its functional properties
Abstract
2.1: Introduction
2.2: The nutritional profile of color cereals
2.3: Effects of processing on the nutritional quality of colored grain cereals
2.4: Conclusion
References
Chapter 3: Colored cereals: Beyond nutritional values
Abstract
3.1: Introduction
3.2: Colored varieties of cereals: Taxonomy
3.3: Structural aspect of colored cereals
3.4: Phytochemicals found in colored grains
3.5: Physical characteristics of colored grains
3.6: Textural properties
3.7: Conclusion
References
Chapter 4: Colored cereals: Food applications
Abstract
Acknowledgments
4.1: Introduction
4.2: Food applications
References
Chapter 5: Colored cereals: Genetics and chemistry of pigments
Abstract
5.1: Introduction
5.2: Genetics of grain coloration
5.3: Important pigments in colored cereals
5.4: Applications
5.5: Conclusions
References
Further reading
Chapter 6: Colored cereals: Extraction and purification of bioactive compounds (pigments)
Abstract
6.1: Introduction
6.2: Extraction of bioactive pigments from colored cereals
6.3: Purification of bioactive compounds from colored cereals
6.4: Characterization of colored bioactive compounds from colored cereals
6.5: Conclusion and future perspectives
References
Chapter 7: Anthocyanins and its health benefits
Abstract
7.1: Introduction
7.2: Bioactives in pigmented cereals
7.3: Health benefits of pigmented cereals
References
Chapter 8: Phenolic compounds in pigmented cereals and their health benefits
Abstract
8.1: Introduction
8.2: Composition of phenolic compounds
8.3: Chemistry and biosynthesis of phenolic compounds
8.4: Bioaccessibility and bioavailability of phenolic compounds
8.5: Health benefits
8.6: Conclusion
References
Chapter 9: Genetic manipulation of colored cereals for improved nutritional quality
Abstract
9.1: Introduction
9.2: Grains color in cereals
9.3: Nutritional quality of colored cereals
9.4: Advances in genetic manipulation of colored cereals technologies
9.5: Applied genetics for nutritional quality in improved colored cereals
9.6: Conclusions
References
Chapter 10: Biofortification of colored cereals with essential micronutrients
Abstract
10.1: Introduction
10.2: Strategies of biofortification
10.3: Bioactive compounds in pigmented cereal grains
10.4: Biofortification of wheat
10.5: Rice biofortification
10.6: Biofortification of maize
10.7: HarvestPlus program
10.8: Conclusion
References
Chapter 11: Processing colored grains to optimize product quality
Abstract
11.1: Introduction
11.2: Coloring pigments: An overview
11.3: Effect of physical processing techniques on the color pigments
11.4: Effect of postharvest processing techniques such as drying, storing and milling
11.5: Effect of bioprocesses
11.6: Effect of recent technologies
References
Chapter 12: Potential use of colored cereals in processed foods and food systems
Abstract
12.1: Introduction
12.2: Chemical composition of colored cereals
12.3: Introductory brief on colored cereal
12.4: Methods of processing colored cereal grains
12.5: Impact and applications of colored cereals in processed food and food systems
12.6: Conclusions
References
Index

Sneh Punia

Sneh Punia, Ph.D., is a researcher at Clemson University, United States. She received her doctorate in Food Science at Chaudhary Devi Lal University, Sirsa, India, from 2013-2016. Her Ph.D was focused on “Characterization of bioactive compounds, starch and proteins of wheat and barley cultivars”. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interests include extraction and functional characterization of bioactive compounds, starches, functional foods, biofilms, and coatings. She has also worked on coloured cereals such as black rice and successfully published her work in international peer reviewed journal. She has presented her research in various national and international conferences and publishes more than 50 research papers/book chapters in national and international journals/books. She has published two edited and two authored books with CRC Taylor and Francis Group. She also serves as the reviewer for various international journals. To date, she has authored or co-authored more than 63 publications (published/accepted), one book series, 2 authored books, 2 edited books, one reference book, 34 book chapters, 20 conference proceedings/seminars, and 3 Guest Editor of Journals special issues.

Affiliations and expertise

Department of Food, Nutrition and Packaging Sciences Clemson University, Clemson, USA

Manoj Kumar

Dr. Kumar has expertise in extraction and functional characterization of proteins and other bioactive compounds from plant-based matrices. His Ph.D topic was focused on “Anthocyanins as ingredient for food industry: Strategy for extraction, Functional characterization and Enhanced stability”. This research is both commercially useful and socially beneficial as anthocyanins from black soybean and black carrot act as natural colorants and have a lot of demand in the domestic and industrial market. Currently, Dr. Kumar is working on a project funded by Science for Equity, Empowerment and Development (SEED) Division of DST (Govt. of India). Dr. Kumar has been revered with several awards throughout his academic career, including Prime Minister fellowship 2014, ICAR-Indian Agricultural Research Institute Ph.D. Gold medal, InSc Young Scientist Award 2019”. ICAR’s national talent scholarship and junior research fellowship during under graduation and postgraduation. He has presented his research in various national and international conferences and publishes more than 75 research papers/book chapters in national and international journals/books.

Affiliations and expertise

ICAR-Central Institute for Research on Cotton Technology, India

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health