Research Progress on the Effect of Extrusion Treatment on Physicochemical and Functional Properties of Whole Grain
Whole grains(WGs)are rich in a variety of bioactive ingredients.However,the development or utili-zation of WGs is not satisfactory due to poor palatability,low consumer acceptance.Extrusion is a processing technol-ogy with high efficiency,consumption and diversified functions,usually used to develop food with high nutritional and sensory quality.In this paper,the whole grain and extrusion technology were introduced,and how extrusion affects its physical and chemical properties was summarized.Extrusion is an effective method to improve the functional prop-erties of whole grain foods.Moreover,extruded whole grain products also revealed the functional potentials to inhibit chronic diseases,such as diabetes and obesity,etc.
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维普
