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

Abstract

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.

Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread

“…Ancient grains are perceived by consumers as being more healthy and natural compared to common cereals. They have aroused much interest as a source of ingredients to develop new functional foods [2]. Quinoa (Chenopodium quinoa Willd.…”

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients

“…Dry fractionation employs mechanical forces (milling and air/size classification) and is a more sustainable means of obtaining protein-rich fractions, while wet fractionation techniques use large quantities of water, chemicals (e.g., for pH adjustment), and a final drying step that consumes energy [ 4 , 28 ]. Therefore, protein-rich fractions from pseudocereals can offer unique nutritional and technological properties that have not yet been fully investigated or tested in food applications [ 29 , 30 , 31 ].…”

From rediscovered “niche” to “mainstream” – Glyceria fluitans as a candidate grain for manufacturing premium food products

“…The drive toward a healthier lifestyle and changing consumer demands have generated interest in the quest for new grains, especially those which are gluten-free, that could potentially be used in making processed food products (Boukid, Falloni, Sforza, Vittadini, & Prandi, 2018;Jaworski, Szatańska, & Sawicka, 2016).…”