Physicochemical and Functional Properties of Selected Cereal and Pseudo-Cereal Flours: A Comparative Review

Abstract

Cereal flours and pseudo-cereal flours are food grains that are consumed globally for their varied nutrient qualities. In modern trends, pseudo-cereal flours such as Quinoa, Amaranth, and Buckwheat are being recognised and preferred for their beneficial nutrient profiling and favourable functional attributes over their cereal alternatives like Rice, Wheat, and Oats. An extensive and thorough knowledge of the physicochemical and functional properties of these grain flours is vital for the effective incorporation of said foods into the mainstream diet and value-added food formulations. The objectives of this comparative study are to research various cereal and pseudo-cereal flours commonly consumed, to evaluate and analyse the physicochemical and functional properties of selected cereal and pseudo-cereal flours, and to compare and study the physical, chemical, and functional compound profile of the two categories to determine advantages of either food group. This comparative study is researched and gathered based on secondary data available in online platforms like published research articles, scientific journals, web books, and standard food science references. The selected cereal (Rice, Wheat, Oats) and pseudo-cereal (Quinoa, Amaranth, Buckwheat) flours were analysed based on physicochemical properties such as moisture content, pH, and colour values and odour, as well as functional properties including water absorption capacity, oil absorption capacity, swelling power, solubility, foaming capacity, and emulsifying properties. The comparative study showed that pseudo-cereal flours displayed higher protein content, better water and oil absorption properties, and better emulsifying and foaming properties compared to conventional cereal flours. Cereal flours exhibited better starch-related properties such as swelling power and gelatinisation attributes. Variations in functional properties were mainly influenced by protein composition, starch structure, and fibre content of the flours. Pseudo-cereal flours indicated promising use in gluten-free, functional, and nutraceutical food products. Further research in practical aspects can be done to analyse the accurate properties. Different processing techniques such as sprouting, malting, fermentation, and extrusion can be studied with regards to increasing functional properties of pseudo-cereal-based food innovations.