{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T09:07:08Z","timestamp":1789636028472,"version":"4.0.0"},"reference-count":69,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T00:00:00Z","timestamp":1789344000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"PRIMA Foundation","award":["2034"],"award-info":[{"award-number":["2034"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Traditional processing can modify the nutritional and volatile characteristics of cereal-based foods. This study evaluated Moroccan Bandek production, comprising soaking, steaming, solar drying, and roasting, using three durum wheat genotypes\u2014conventional Svevo, high-amylose Svevo HA, and soft-kernel Faridur\u2014and the high-\u03b2-glucan hull-less barley Chifaa. Raw wholemeal flours and corresponding Bandek products were analyzed for color, protein, \u03b2-glucan, resistant starch, iron, zinc, phenolic compounds, antioxidant capacity, and volatile organic compounds (VOCs). In vitro starch hydrolysis and predicted glycemic index (pGI) were determined in Bandek products. Compared with the corresponding flours, Bandek products were darker and showed higher resistant starch, extractable phenolic compounds, antioxidant capacity, iron, and zinc concentrations, whereas protein content was lower. However, marked differences emerged among the cereal matrices. Among the durum wheats, Svevo HA Bandek had the highest resistant starch content (6.82%) and a lower pGI than conventional Svevo, whereas Faridur showed the highest pGI (74.75%). In contrast, Chifaa barley Bandek retained 6.03% \u03b2-glucan and had the lowest pGI (53.78), clearly distinguishing it from the durum wheat products. Following standardized sample preparation, total semi-quantitative VOC abundance was higher in Bandek than in flour, with pyrazines providing the clearest distinction between the processed and raw matrices and additional variation attributable to genotype. These findings demonstrate that Bandek characteristics depend strongly on the cereal species and genotype, highlighting the distinct nutritional potential of high-\u03b2-glucan barley and high-amylose durum wheat.<\/jats:p>","DOI":"10.3390\/foods15183250","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T17:01:00Z","timestamp":1789405260000},"page":"3250","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Traditional Moroccan Bandek Processing on Nutritional Composition, In Vitro Starch Digestibility, and Volatile Profiles of Barley and Durum Wheat Genotypes"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0580-5804","authenticated-orcid":false,"given":"Kubra","family":"Ozkan","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9219-564X","authenticated-orcid":false,"given":"Lorenzo","family":"Palombi","sequence":"additional","affiliation":[{"name":"Institute for Applied Physics \u201cNello Carrara\u201d (IFAC), National Research Council (CNR), 50019 Firenze, Italy"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9147-9074","authenticated-orcid":false,"given":"Abderrazek","family":"Jilal","sequence":"additional","affiliation":[{"name":"National Institute for Agricultural Research of Morocco (INRAM), Rabat P.O. Box 415, Morocco"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7837-5238","authenticated-orcid":false,"given":"Ghizlane","family":"Salih","sequence":"additional","affiliation":[{"name":"National Institute for Agricultural Research of Morocco (INRAM), Rabat P.O. Box 415, Morocco"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9653-8002","authenticated-orcid":false,"given":"Francesco","family":"Sestili","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Cagla","family":"Ozer","sequence":"additional","affiliation":[{"name":"Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Design and Architecture, Istinye University, Istanbul 34010, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8856-7543","authenticated-orcid":false,"given":"Maria","family":"Tufariello","sequence":"additional","affiliation":[{"name":"Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"}]},{"given":"Barbara","family":"Laddomada","sequence":"additional","affiliation":[{"name":"Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122\/O, 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2063-1462","authenticated-orcid":false,"given":"Osman","family":"Sagdic","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0586-4532","authenticated-orcid":false,"given":"Andrea","family":"Visioni","sequence":"additional","affiliation":[{"name":"Biodiversity and Crop Improvement Program, International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat P.O. Box 415, Morocco"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3243-3428","authenticated-orcid":false,"given":"Samuela","family":"Palombieri","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4150-2413","authenticated-orcid":false,"given":"Hamit","family":"Koksel","sequence":"additional","affiliation":[{"name":"Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Design and Architecture, Istinye University, Istanbul 34010, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1017\/S0954422420000207","article-title":"Processing in the food chain: Do cereals have to be processed to add value to the human diet?","volume":"34","author":"Thielecke","year":"2021","journal-title":"Nutr. 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