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Full Description
In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals, including anthocyanins and carotenoids associated with numerous health benefits. This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains. Novel approaches to the integration of coloured grain into food in the food processing industries are included, reviewing high-value pigments in the bran layer which can easily be extracted and utilized as functional foods and natural colorants.
Aimed at researchers carrying out innovative studies, food regulatory and safety authorities and food processing industries who are trying to minimize synthetic food colorants and dyes, this book provides a novel approach to the use of substitute synthetic dyes which can improve the nutritional value, appearance, texture, flavour, and storage properties of food products.
Contents
Pigmented Wheat: Nutrition Scenario and Health Benefits;Pigmented Rice: Composition and Health Effects;Pigmented Maize: Nutritional Properties and Bioactive Profile;Pigmented Barley: Photochemical Composition, β-Glucan Content, and Applications;Pigmented Sorghum: Functional Properties and Bioactive Diversity;Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems;Pigmented Millets: Nutritional Quality and Potential Benefits in Human Health;Pigmented and Non-pigmented Cereals: Comparative Study of Properties;Pigment in Cereals: Extraction, Quantifications and Characterization;Pigmented Cereals: Key Influencing Factors;Anthocyanins in Colored Cereals: Measurement and Composition;Pigmented Cereals as a Source of Carotenoids;Pigmented Cereal: Dietary and Health Importance;Role of Biotechnology in Production of Pigmented Cereals;Potential Use of Pigmented Cereals and Millets as a New Ingredient for Developing New Bakery Products
