Quality enhancement of cereal-based products by enriching with plant-based components and their health benefits

Abstract

Cereal-based products, such as bread, pasta, breakfast cereals, and snacks, constitute a fundamental component of diets worldwide due to their affordability, versatility, and availability. However, these products often have nutritional limitations, including deficiencies in essential amino acids, low dietary fibre content, and minimal levels of bioactive compounds such as polyphenols, vitamins, and minerals. Addressing these limitations has become a priority to meet growing consumer demands for healthier, functional foods. One promising approach is the incorporation of plant-based components, which offer a rich source of nutrients, bioactive compounds, and functional properties. The enrichment of cereal-based products with plant-derived ingredients impacts not only their nutritional profile but also their functional properties, including texture, flavor, and shelf stability. Enhanced water absorption, improved dough rheology, and antioxidant properties contribute to better product performance and longevity. From a sensory perspective, careful formulation is required to balance the enriched products’ taste, aroma, and appearance to maintain consumer acceptability. The health benefits associated with these enriched products are extensive. High dietary fibre content supports digestive health and promotes gut microbiota diversity. Bioactive compounds like polyphenols and flavonoids reduce oxidative stress and inflammation, decreasing the risk of chronic diseases such as cardiovascular disorders, diabetes, and certain cancers. Additionally, enriched products aid in weight management by enhancing satiety and contribute to glycemic control through slow-digesting carbohydrates. The fortification of cereal products with plant-based ingredients thus addresses nutritional deficiencies and plays a critical role in preventive healthcare. This review highlights the transformative potential of plant-based enrichment in cereal-based products, offering a sustainable and effective strategy to improve nutritional quality and deliver substantial health benefits. By bridging the gap between traditional cereal-based diets and modern functional foods, this approach contributes to addressing global nutritional challenges.

DOI - https://doi.org/10.65525/SVUP.9788199651579.2026.173-197