Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality

The microstructure of extrudates based on whole grains plays a crucial role in determining their expansion properties, sensory quality, and nutritional characteristics. As consumer interest in health-promoting whole grain foods continues to grow, advancements have been made in controlling the micros...

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Bibliographic Details
Published inFood reviews international Vol. 40; no. 6; pp. 1621 - 1646
Main Authors Cui, Congli, Li, Dong, Wang, Li-Jun, Wang, Yong
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 17.08.2024
Taylor & Francis Ltd
Subjects
Barrels (extruders)
Cell size
Computed tomography
Cytology
Dietary fiber
expansion index
Extrusion processing
Extrusion rate
Extrusions
Flour
Food quality
Formulations
Grain
Health promotion
Information processing
Laser microscopy
Microscopy
Microstructure
Moisture content
Process parameters
Scanning electron microscopy
Sensory integration
Sensory properties
sensory quality
Water content
whole grain
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Summary:The microstructure of extrudates based on whole grains plays a crucial role in determining their expansion properties, sensory quality, and nutritional characteristics. As consumer interest in health-promoting whole grain foods continues to grow, advancements have been made in controlling the microstructure of extrudates and improving their sensory quality. This review presents an overview of the microstructure of whole grain-based extrudates with different extrusion parameters and formulations, including those observed using scanning electron microscopy (SEM), Micro-computed tomography (micro-CT), and confocal laser microscopy (CSLM). The relationship between the microstructure of extrudates and the expansion index and sensory properties is also reviewed. Extrusion processing parameters such as barrel temperature, screw speed, moisture content, and extrusion pressure can be manipulated to optimize the microstructure of an extrudate, and consequently the sensory quality of the final whole grain-based product. Furthermore, the grain type and particle size have an impact on the cell structure, distribution, and wall thickness of extrudates. To improve the physical, chemical, and sensory properties of single grain-based products, various additives such as composite whole grain flour, dietary fiber, fruit and vegetable flour and by-products, and exogenous protein are commonly utilized.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129.2023.2227981