TY - BOOK ID - 138327976 TI - Physicochemical and Sensory Evaluation of Grain-Based Food AU - Serventi, Luca AU - Brennan, Charles AU - Mustafa, Rana PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - maize snacks KW - nutritional characterization KW - consumer preferences KW - prehistoric grinding practices KW - ancient grain flours KW - breadmaking KW - starch gelatinization KW - dough rheology KW - bread quality parameters KW - split yellow peas KW - soaking water KW - cooking water KW - spray-drying KW - freeze-drying KW - proximate composition KW - protein profile KW - particle size KW - colour KW - sensory KW - cooked rice KW - processed whole wheat KW - physicochemical properties KW - consumer acceptance KW - drivers of liking and disliking KW - Lentinula edodes KW - Auricularia auricula KW - Tremella fuciformis KW - phenolic compounds KW - β-glucan KW - quality KW - texture KW - physicochemical KW - vegetable pasta KW - aquafaba KW - chickpea KW - emulsifiers KW - egg replacement KW - mayonnaise KW - future foods KW - sustainability KW - egg KW - algae KW - starches KW - plant proteins KW - bakery products KW - food formulation KW - alcohol KW - gochujang KW - Bacillus cereus KW - free amino nitrogen KW - Zygosaccharomyces rouxii KW - extrusion KW - snack KW - betaine KW - functional foods KW - gluten-free KW - pseudocereals KW - whole flour KW - bread quality KW - response surface methodology KW - multiple factor analysis KW - rheology KW - sensory evaluation KW - dynamic mouthfeel perception KW - plant-based yogurt alternative KW - oat KW - n/a UR - https://www.unicat.be/uniCat?func=search&query=sysid:138327976 AB - Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference. ER -