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Ancient Grains: Nutritional and Functional Aspects

 

Today, consumers are becoming more "carbohydrate selective" than "carbo-phobic." Whole grain food sales have increased dramatically in recent years, however, consumers still fall short of the recommended intake of whole grain foods. 

Ancient grains, including sorghum, amaranth, buckwheat, quinoa, Indian rice grass, spelt, millet, chia and teff, are gaining attention of consumers and the food industry. Many ancient grains offer nutritional and functional benefits, as well as unique flavors. Several ancient grains are naturally gluten free, which is ideal for people with celiac disease or who are allergic to wheat. Ancient grains can be used in the whole see form in side dishes and soups, or as whole grain flours in foods such as breads and other baked goods, pasta, breakfast cereals and snacks. The use of ancient grain ingredients in product development can help increase dietary variety by introducing consumers to less familiar grains.

Learning Objectives


Intended Audience(s): Product Developers, Company Management, Health & Nutrition Specialists, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Learning Level(s): Beginner
Non-Member Registration Fee: $119
Member Registration Fee: $79
Student Registration Fee: $45
Presentation Date: 06/24/13 2:30 PM
Duration: 90 Minutes

Faculty:

Sakharam K Patil
President

Dr Julie Miller Jones, PhD, CFS

Dilek L Austin

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