How Can Cereal Items Boost Both Their Health Quality and Sustainability (Review Study)?
Sakena Taha Hasan
Department of Food Science and Technology, College Food Science, Al-Qasim Green University, Iraq.
Ammar AL-Farga *
Department of Biochemistry, Faculty of Science, University of Jeddah, Jeddah, Saudi Arabia.
*Author to whom correspondence should be addressed.
Abstract
More sustainable cereal sector will conserve the agriculture (sustainable agriculture) and promoting wellbeing (physiological sustainability) at a quality appropriate to customers, regardless of their Social status (Sustainability Socio-economic). May increase the safety quality of cereal products A more integrative approach focused on reverse engineering, in the cereal market. Overall, full-grain products must be developed which contain less sugar, fat and salt. Hence the first key. The aim is to better understand the acceptance by consumers of these new, higher-nutritional cereal products value. Then there must be levers and locks at the technological, agrarian and genetic selection levels recognized. Latest reviews of literature and Committee reports stressed the value of maintaining structure of cereal foods by less extreme hydrothermal and mechanical processes, and increased use of prefermentation and/or preserva. Results of a analysis of human action required to fill the gap between observational and mechanical / animal studies, notably in reaching a conclusion on the health-promoting potential of whole grain antioxidants made from cereals.
Keywords: Cereal health potential, sustainability, cereals sector