Cultural Use & Functional Properties of Ancient Grains: What it Means for New Product Applications

MELANIE GOULSON, MSC GENERAL MANAGER & PRINCIPAL SCIENTIST, MERLIN DEVELOPMENT ADJUNCT PROFESSOR, ST. CATHERINE UNIVERSITY

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

photo 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

photo Commercial Chia Products . Chia Pudding Cups, Pots, Pods . Juice drinks . Bars . Cereal and Granola . Tortillas and Wraps . Yogurt

photo Chia Seed Gel . High mw, non-starch polysaccharide . Microgel 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) photo 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)

photo Quinoa

photo Quinoa . Chenopodium quinoa in the amaranth family . Native to Andes Mountains in South America . Broadleaf plant grows up to 9 ft tall . White, red, and black seeds . Staple food of the Incas . Gluten-free . Saponins

photo Peruvian Quinoa Stew

. Hearty stew made with quinoa, broth, veggies . Quinoa starch thickens

photo Popped Quinoa & Amaranth . Whole 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

photo RVA Viscosity Regimen

95◦C

50◦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

• Smaller pore structures with increasing use level • Increased crunchiness, reduced crispiness Source: Diaz et al Food Science and Technology (2015) 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 seeds . Mild, nutty flavor . Gluten-free

photo Injera . Sourdough flatbread . Teff flour + water fermented . Thick batter steam-baked on a mitad . Large, flat, porous, spongy pancake . Base for other food

photos Teff Commercial Products

. Flatbread, wraps . Crackers . Pasta . Bread . Baking Mixes ).

Teff Flour Fermentation

- Yeast and Lactic Acid Unfermented Fermented Bacteria Susceptibility to 4.35 ± 0.43 1.66 ± 0.18 amylase (g ∗ ∗ - pH 6.25 -> 4.1 produces a released sourdough glucose/100 g starch) - Reduces phytic acid Pasting 72.3 ± 0.3 76.1 ± 0.1 content temperature ∗ ∗ (°C) - Removes sugars, converts Peak viscosity 212 ± 2 246 ± 3 insoluble to soluble fiber (BU) ∗ ∗ - Changes starch properties Breakdown 38 ± 2 70 ± 4 (BU) ∗ ∗ Setback (BU) 374.5 ± 0.5 365 ± 13

Sources: Marti et al Food Science & Technology (May 2017); Longoria-Garcia et al Journal of Food Sciene & Technology (Feb 2018) Performance of Fermented Teff (25%) In Gluten-Free Bread Application

Corn Based GF Control 25% Unfermented Teff 25% Fermented Teff

. 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

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

photo Conclusion 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

Source: www.restaurant.org Thank You!

Melanie Goulson [email protected] References Araujo-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 vitro carbohydrate digestibility. Food Chemistry, 221, 1954-1961. Thank You!

March 28-29, 2017