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Cultural Use & Functional Properties of Ancient Grains: What it Means for New Product Applications
M E L A N I E G O U L S O N , M S C
G E N E R A L M A N A G E R & P R I N C I PA L S C I E N T I S T, M E R L I N D E V E LO P M E N T
A D J U N C T P R O F ES S O R , S T. C AT H E R I N E U N I V E RS I T Y
March 27-28, 2018
Ancient Grains Some cultivated for 8,000+ years Unchanged
Chia, quinoa, amaranth, teff Buckwheat, farro, kamut, spelt, millet, einkorn, emmer Cereal grains and pseudo-cereals Nutrient dense Some are gluten-free
Agenda Plants and seed Traditional foods
Modern applications Unique physicochemical properties Potential opportunities
Chia
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Chia Salvia hispanica in the mint family Native to Southern Mexico and Guatemala Green bushy plant 4ft tall Tiny gray, black, and white seeds Aztec and Mayan food Gluten-free
Iskiate Traditional chia seed energy drink Chia seeds, lemon, and water
Tarahumara tribe in NW Mexico Famous for their runners “Born to Run” by C. McDougall
source
Chia Fresca Popular drink in Mexico and Central America
Water and juice (agua fresca) with chia seeds
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Commercial Chia Products Chia Pudding Cups, Pots, Pods Juice drinks
Bars Cereal and Granola Tortillas and Wraps Yogurt
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Chia Seed Gel
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High mw, non-starch polysaccharideMicrogel particles
Weak gel, shear-thinning viscosity Stable viscosity heat up to 80◦C pH 2-12 ionic strength 0.01-0.5 M NaCl
Source: Goh, K.K.T. et al., Carbohydrate Polymers (Sept, 2016)
Effect of pH and shear on viscosity of 0.4% (w/w) chia mucilage at 20◦C (Goh 2016)
Source: Goh, K.K.T. et al, Carbohydrate Polymers (Sept, 2016)
Chia Opportunities Stabilizer and emulsifier in ice cream (Campos 2016)
Gluten free fresh pasta (Menga 2017)
Reduced staling in bread (Iglesias-Puig 2013)
Emulsion stability (Capitani 2016)
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Quinoa Chenopodium quinoa in the amaranth family
Native to Andes Mountains in South America Broadleaf plant grows up to 9 ft tallWhite, red, and black seeds Staple food of the Incas Gluten-free Saponins
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Peruvian Quinoa Stew
Hearty stew made with quinoa, broth, veggies
Quinoa starch thickens
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Popped Quinoa & AmaranthWhole seeds may be popped Breakfast cereal, snacks, bars in Peru
Amaranth (Kiwicha) Alegría in Mexico Luddos in India
Commercial Quinoa Products Side Dishes Chips Crackers Puffed Snacks Bars Bread Hot Cereal Juice Drinks
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RVA Viscosity Regimen
50◦C
95◦C
50◦C
Source: Araujo-Farro et al, 2nd Mercosur Congress on Chemical Engineering (Dec 2014)
RVA Viscosity Profile of Various Native Starches at 0.4% w/w
Source: Araujo-Farro et al, 2nd Mercosur Congress on Chemical Engineering (Dec 2014)
RVA Viscosity Profile of Various Native Starches at 0.4% w/w
Source: Araujo-Farro et al, 2nd Mercosur Congress on Chemical Engineering (Dec 2014)
Addition of Andean Grains to Extruded Corn Snacks
Source: Diaz et al Food Science and Technology (2015)
• Smaller pore structures with increasing use level• Increased crunchiness, reduced crispiness
Teff
Teff Eragrostis tef from the poaecea grass family Cereal grain
Native to Ethiopia and Eritrea Tufted grass, shallow root system Tiny brown, black, white seedsMild, nutty flavor Gluten-free
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Injera Sourdough flatbread Teff flour + water fermented
Thick batter steam-baked on a mitad Large, flat, porous, spongy pancake Base for other food
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Teff Commercial Products
Flatbread, wraps Crackers
Pasta Bread Baking Mixes
Teff Flour Fermentation- Yeast and Lactic Acid Bacteria - pH 6.25 -> 4.1 produces a sourdough- Reduces phytic acid content- Removes sugars, converts insoluble to soluble fiber- Changes starch properties
Sources: Marti et al Food Science & Technology (May 2017); Longoria-Garcia et al Journal of Food Sciene & Technology (Feb 2018)
Unfermented Fermented
Susceptibility to amylase (g released glucose/100 g starch)
4.35 ± 0.43∗ 1.66 ± 0.18∗
Pasting temperature (°C)
72.3 ± 0.3∗ 76.1 ± 0.1∗
Peak viscosity (BU)
212 ± 2 ∗ 246 ± 3∗
Breakdown (BU)
38 ± 2 ∗ 70 ± 4∗
Setback (BU) 374.5 ± 0.5 365 ± 13
).
Performance of Fermented Teff (25%)In Gluten-Free Bread Application
Fermented teff increase loaf volume Teff darkened crumb color Teff increased initial crumb firmness, fermented less so Teff flours had lower staling rate in storage
Corn Based GF Control 25% Unfermented Teff 25% Fermented Teff
Source: Marti et al Food Science & Technology (May 2017)
Teff Opportunities Teff research Starch and protein characterization, varieties Effects of processing Fermentation
Wraps, flatbreads, cookies, snacks GF or mainstream positioning
Probiotic benefits of sourdough
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All evidence suggests popularity of ancient grains will endure Nutrition Food Trends – National Restaurant Assoc. 2018 New Product Launches Academic Research Topics
Cues from traditional uses suggest where to look for unique functionality and applications
Conclusion
Source: www.restaurant.org
ReferencesAraujo-Farro, P.C., do Amaral, J.P., Menegalli, F.C., Dec 2014. Comparison of starch pasting and retrogradation properties of quinoa (Chenopodium quinoa willd), rice, potato, cassava, wheat, and corn starches. 2nd Mercosur Congress on Chemical Engineering.
Campos, B.E., Ruivo, T.D., Scapim, M.R.S., Madrona, G.S., Bergamasco, R.C. Jan 2016. Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. Food Science and Technology, 65, 874-883.
Capitani, M.I., Nolasco, S.M., Tomas, M.C. Jun 2016. Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage. Centro di Investigacion y Desorrallo en Criotechnologia de Alimentos.
Diza, J.M.R., Suuronen, J.P., Deegan, K.C., Serimaa, R., Tuorila, H., Jouppila, K. July 2015. Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa, and kaniwa flour. Food Science and Technology, 64, 1047-1056.
Goh, K.K.T., Matia-Merino, L., Chiang, J.H., Quek, R., Soh, S.J.B., Lentle, R.G. Sep 2016. The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohydrate Polymers, 149 (20), 297-307.
Iglesias-Puig, E., Haros, M. Dec 2013. Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology, 237 (6), 865-874.
Longoria-Garcia, S., Cruz-Hernandez, M.A., Florez-Vastegui M.I.M., Belmares, R. Feb 2018. Potential Functional Bakery Products as Delivery Systems for Pre and Probiotic Health Enhancers. Journal of Foods Science & Technology –Mysore (55) 3.
Marti, A., Marengo, M., Bonomi, F., Casiraghil, M.C., Franzetti, L., Ambrogina, M., Stefanialametti, P. May 2016. Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread. Food Science & Technology, 78, 296-301.
Menga, V., Amato, M., Phillips, T., Angelino, D., Morreale, F., Fares, C. Apr 2017. Gluten-free pasta incorporating chia (Salvia hispanica L.) as a thickening agent: An approach to naturally improve the nutritional profile and the in vitrocarbohydrate digestibility. Food Chemistry, 221, 1954-1961.
Thank You!
March 28-29, 2017
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