Physicochemical and sensory evaluation of grain-based food

Abstract

Grain-based food is a staple of the human diet. Whether it is cereals, legumes or pseudocereals, grain-based diets provide nutritional benefits. This can be in the form of macronutrients (starch, fibre, protein, and lipids) and micronutrients (minerals and vitamins), as well as bioactive peptides and phytochemicals [1]. Grains are used to develop bakery products, such as savory (bread, gluten-free bread, crackers, and pasta) and sweet (cakes and muffins) [2] in addition to plant-based beverages (milk alternatives), fermented products (such as yoghurt and fermented paste), extrudates and other snacks [3]. Furthermore, grain-based ingredients offer emulsifying, foaming and thickening abilities [4]. Raw materials include cereals (barley, corn, millet, rice, rye, spelt, wheat), legumes (beans, chickpeas, lentils, peas, and soybeans) and pseudocereals (amaranth, buckwheat, quinoa, and sorghum). The functionalities are numerous, spanning from health to taste. In order to fully exploit the nutritional potential of grain-based foods, consumer acceptance must be achieved. This will guarantee compliance. The acceptability of food can be studied both instrumentally and via sensory science.