Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)

Agriculture & Biology

• Thinopyrum intermedium 100%
• Thinopyrum intermedium subsp. intermedium 99%
• extrusion 60%
• physicochemical properties 50%
• starch 23%
• dietary fiber 20%
• pasting properties 18%
• cooking 14%
• carotenoids 13%
• antioxidant activity 11%
• resistant starch 9%
• snacks 9%
• zeaxanthin 9%
• extruders 8%
• ferulic acid 8%
• lutein 8%
• grain crops 8%
• screws 8%
• phenolic acids 8%
• amylose 8%
• ash content 8%
• fiber content 8%
• digestibility 6%
• viscosity 6%
• lipid content 6%
• protein content 5%
• proteins 5%

Medicine & Life Sciences

• Starch 72%
• Dietary Fiber 46%
• Cooking 31%
• Carotenoids 30%
• Amylose 20%
• Antioxidants 19%
• Zeaxanthins 18%
• ferulic acid 18%
• phenolic acid 18%
• Lutein 17%
• Snacks 15%
• Dietary Fats 15%
• Proteins 14%
• Viscosity 13%
• Food 8%

Chemical Compounds

• Extrusion 61%
• Starch 37%
• Percent Reduction 18%
• Carotenoid 17%
• Fiber 15%
• Antioxidant Agent 12%
• Zeaxanthin 11%
• Lutein 11%
• Protein 9%
• Ferulic Acid 9%
• Amylose 9%
• Fat 7%
• Food 5%
• Acid 2%
• Application 2%