Ochratoxin A is a mycotoxin produced mainly by Penicillium verrucosum and Aspergillus ochraceus. Although typically considered a cereal contaminant, it has also been detected in dried fruit, nuts, meat and derivatives. To estimate the quantity of ochratoxin A that might be ingested by Italian consumers from these foods, 211 cereal derivatives (flours and bakery products) were analysed by high-p...

Various digestion procedures were carefully investigated and accurately evaluated with respect to their effect on the analysis of cereals and cereal flours. Multielement methods were selected and well developed for the determination of essential (Cr, Cu, Fe, Mg, Mn, and Zn), nonessential (Ag, Al, Ba, Bi, In, and Ga), and toxic (Cd and Pb) minor and trace elements by inductively coupled plasma-a...

Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, ...

This study verified if cooking presoaked beans in the steam of autoclave improves pasting properties, texture profile, water-solubility (WSI), emulsifying capacities aged carioca bean’ flours. The flour presented high content protein (20.7 –22.3 g·100g−1), resistant starch (RS) (8.3 – 31.1 and dietary fiber (TDF) (18.9 23.7 cultivar Notavel highest total for both cooked raw flour. pretreatment ...

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The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea without (SeGCS) were produced. effects on dough rheology, features and nutritional properties emphasis in Se content assessed. A positiv...

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum nutritional, functional, molecular characteristics. The results obtained showed that treatment led fat, fiber water absorption capacity increase, while moisture, protein, ash, retention capacity, solubility index, foaming FT-IR bands characteristic phytic acids decreased with tempe...