Читать книгу Functional Foods - Группа авторов - Страница 37

Semih Otles* and Emine Nakilcioglu-Tas

Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey

Abstract

Wheat, buckwheat, oat, barley, flaxseed, psyllium, brown rice, millet, sorghum, maize, and rye are the most commonly known functional foods among possible cereal food items. The reason for this is that cereals provide humans with considerable amounts of the dietary fiber, protein, energy, vitamins, antioxidants, and minerals necessary for a healthy life. Epidemiological research has indicated that regularly consuming cereals can be linked to reduction in the risk of developing various chronic diseases such as cardiovascular disease, obesity, type 2 diabetes mellitus, and some types of cancers. Also, it is possible to process cereals in ways that are both innovative and efficient to develop healthy products. Functional multigrain beverages, baked products, and breakfast cereals can be prepared using cereals. In this chapter, the chemical and health-supporting properties of common cereals are explored, together with the application of assorted cereals in preparing baked products and beverages within the scope of obtaining cereal-based functional foods.

Keywords: Barley, brown rice, buckwheat, cereals, functional foods, millet, oat, psyllium