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... over six months, 351 adults with high cholesterol were told at doctor visits to follow either a vegetarian diet, or a low-fat diet focusing on low-fat dairy, whole grain cereals, fruit and vegetables

... “use of a combination of polysorbate-60 and hydroxypropylmethylcellulose significantly improved batter characteristics of muffins with 60 per cent finger millet flour, with respect to viscosity, overall quality of muffin with reference to volume, grain and texture,” said the authors, led by dr venkateswara rao ... whole grain the authors noted that the consumption of whole grain cereals is associated with reduced incidences of diabetes and cardiovascular diseases ... “in many nations, including the developed countries, the consumption of whole grain products is far below recommendation,” they said ... ” finger millet flour, also known as african millet or ragi, is a mixed grain flour produced from the hardy finger millet (eleusine coracana) cereal that is grown in arid and elevated areas in african and asia

... the research, published in journal of food science, reports that the sensory properties of whole grain products are significantly influenced by the colour of wheat, the particle size of bran in the flour, and by the type of products made using the flours ... “this research also demonstrates that wheat colour influences the sensory properties and consumer acceptance of whole grain products,” they added ... study details duizer and her co-workers reported sensory differences in whole grain products made from red or white wheat with small or large bran particles sizes and different product moisture contents ... they reported that bran particle size had a large effect on the sensory properties of the whole grain products, particularly within the low moisture cracker ... duizer and her colleagues concluded that future research in the field “should investigate consumer acceptance of commercially available whole grain products, to identify consumer groups that are not captured by the current market offerings

... the research, published in journal of food science, reports that the sensory properties of whole grain products are significantly influenced by the colour of wheat, the particle size of bran in the flour, and by the type of products made using the flours ... “this research also demonstrates that wheat colour influences the sensory properties and consumer acceptance of whole grain products,” they added ... study details duizer and her co-workers reported sensory differences in whole grain products made from red or white wheat with small or large bran particles sizes and different product moisture contents ... they reported that bran particle size had a large effect on the sensory properties of the whole grain products, particularly within the low moisture cracker ... duizer and her colleagues concluded that future research in the field “should investigate consumer acceptance of commercially available whole grain products, to identify consumer groups that are not captured by the current market offerings

... ” the new cereal eliminates barley malt (the source of gluten in the original rice krispies cereal) and is made with whole grain brown rice to differentiate it from the original and for flavor

... a blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a spanish study ... as a result of this growing awareness, they argue, breads containing whole grain, multigrain or other functional ingredients are becoming more important in the bakery industry ... crops such as buckwheat, oat, barley, spelt, rye, quinoa and amaranth constitute highly nutritional grain ingredients for healthy food production and special dietary uses, add the authors ... commercial common wheat flour (white) and whole flours from spelt, kamut, buckwheat, rye and oat were purchased from the spanish market

... the milo cereals have undergone extensive renovation over the last five years, with doubled whole grain and fibre, halved saturated fat, 12% less sugar and 38% less sodium

... cut all breads, pasta, rice, sugary treats and any foods made with wheat (including whole grain) or corn

... lightening the colour of whole grain breads could make products more appealing to consumers who would otherwise be more inclined to buy refined wheat bread products, indicates a new study ... while the benefits of consuming whole grain products have been well-researched and communicated, consumer liking can be a major barrier to consumption ... researchers from the university of minnesota in the us decided to investigate consumers’ bread preferences in a bid to understand sensory factors that could influence their inclination to buy whole grain goods ... the study involved 78 participants, who were rated according to their prop intensities, fungiform papillae densities, and preference for whole or refined wheat breads

... breakfast is an important part of a balanced diet and weet-bix is a delicious and nutritious start to the day as it’s made from whole grain wheat