Physicochemical and nutritional properties of extruded products from cereals of the Triticeae tribe – A review

Prince G. Boakye,Akua Y. Okyere,Radhika Bharathi, Takehiro Murai,George A. Annor

Food Chemistry Advances（2023）

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摘要

•Extrusion processing of wheat, rye, barley, and intermediate wheatgrass is reviewed.•Physicochemical and nutritional properties of Triticeae extrudates are discussed.•Extrusion processing parameters influence the quality characteristics of extrudates.•Raw material properties influence the quality characteristics of extrudates.

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关键词

Extrusion,Triticeae (wheat, rye, barley, intermediate wheatgrass),Physicochemical properties,Nutritional properties

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