Functionality and Application of Colored Cereals

Functionality and Application of Colored Cereals

Nutritional, Bioactive and Health Aspects

1st Edition - January 1, 2023

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  • Editors: Sneh Punia, Manoj Kumar
  • Paperback ISBN: 9780323997331

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Description

Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects is the first book to focus on exploiting the full and functional possibilities of those grains. From their physical chemistry to their health benefits, this book highlights those cereals with the greatest potential for enhanced products. Plant-based food colorants play an important role in conferring colors to food to increase its attractiveness toward consumers, improve appetite, minimize synthetic colorants, and even conform to the food culture. Over the last decades, the presence of anthocyanin and other bioactive compounds in colored (black, purple, blue, pink, red, and brown) 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 food, drug, and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor, and storage properties of food products. Colored cereals can promote health and fight diseases and have been found to have antioxidant, antihypertensive, antidiabetic, anti-inflammatory, and analgesic effects. The invention of newer technologies to enrich cereals color to enhance their use, health potential, and consumer acceptability has been the focus area that needs the utmost attention from cereal technologists. This book addresses that need in a comprehensive reference ideal for researchers, academics and professionals in product development.

Key Features

  • Reviews colored cereal grains morphology, composition and the diversity of the different uses of cereal grains
  • Functionality and therapeutic significance of functional components of colored cereal grains
  • Contains global coverage of the latest research on the bioactive potential, food applications, and health benefits of colored cereals

Readership

Agronomists, cereal chemist, food technologist, and industry professionals, who need to understand the development, structure, composition, and end-use properties of the cereals and cereals products with nutritional and quality improvements Product development and research in functional foods

Table of Contents

  • 1. Colored cereal (blue, black, purple, and red): Botanical Aspects
    2. Colored Cereals: Nutritional Quality
    3. Colored Cereals: Beyond Nutritional values
    4. Colored Creals: Food applications
    5. Colored Creals: Genetics and chemistry of pigments
    6. Colored Creals: Extraction and purification of bioactive compounds (pigments)
    7. Anthocyanin and its health benefits
    8. Phenolic compounds and their health benefits
    9. Genetic manipulation of colored cereals for improved nutritional quality
    10. Biofortification of colored cereals with essential micronutrients
    11. Processing colored cereals to optimize product quality
    12. Potential use of colored cereals in processed foods and food systems
    13. Future research in the colored Grains

Product details

  • No. of pages: 300
  • Language: English
  • Copyright: © Academic Press 2023
  • Published: January 1, 2023
  • Imprint: Academic Press
  • Paperback ISBN: 9780323997331

About the Editors

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

Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, India

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