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1 *Corresponding author: Adriano.cruz@ifrj.edu.br

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

In all industrialized countries, there has been a notable increase in life expectancy over the past decade. Prolonged exposure to risk factors causing chronic diseases increases the probability of encountering clinical events. In this context, preventive treatments gain importance. Appropriate and continuous monitoring and control of risk factors plays a major role in preventing chronic diseases. For this purpose, lifestyle changes that include dietary improvement and adequate physical activity are necessary [1]. Healthy eating habits should be adopted. International health organizations suggest limiting the energy intake from fats, avoiding trans fatty acids, and choosing unsaturated fats in fat consumption. It is important that daily diets be enriched in vegetables, fruits, legumes, cereals, and nuts, and free sugar and salt intake should be limited [2, 3]. There are also strong recommendations about adding functional foods to one’s daily diet plan [1].

Although there are no generally agreed upon definitions of functional foods [4, 5], there are more than a hundred definitions proposed by various authorities and scientific organizations [5, 6]. The basic idea of functional foods is that of food or food ingredients with positive health influences for humans and/or the ability to decrease risks of chronic diseases [7, 8]. Functional products are specially designed for the reduction of cholesterol levels, blood sugar levels, blood pressure levels, and osteoporosis are on the market [8, 9].

Functional foods were first significantly improved in Japan as the first state to issue formal policies for their usage [10, 11]. These foods have long been key parts of Asian cultures [11, 12]. Besides Japan, Canada and the United States have the most active demand for functional foods, as consumers in these countries are open-minded about new foods and their legal framework is more appropriate than in Europe [11, 13, 14]. The large increase in functional food consumption in both the United States and Japan has additionally been supported by relevant public health authorities seeing these foods as potential means of lowering the expenses for public health [11, 15, 16]. European consumers, on the other hand, and especially those in the Mediterranean region, are often prejudiced against unfamiliar food items, even if the foods in question are labeled as having healthpromoting properties. While interest has been growing in the European markets for functional foods, problems of consumer trust constitute the largest obstacle to the spread of the use of these products [11, 17].

Functional foods are classified as foods with additional components or nutrients (e.g., juices that are supplemented with extra vitamin C, or the enrichment of various products with probiotics); foods whose unhealthy components have been removed, replaced, or reduced (e.g., fat from meat); and those with naturally enriched components (e.g., eggs guaranteed to possess higher levels of omega-3 fatty acid) [18, 19]. The basic ingredients used in functional foods are soluble fiber, probiotics and prebiotics, plant antioxidants, omega-3 polyunsaturated fatty acids, peptides, various vitamins and minerals, and amino acids [20]. Functional foods are not drugs such as pills or capsules; people consume them naturally within the course of their daily diets [20, 21].