Abstract:
Whole grains retain the nutrients found in whole grains, which can help maintain a healthy weight and reduce the risk of cardiovascular disease, type Ⅱ diabetes, bowel cancer and other diseases when eaten regularly. However, whole grain is difficult to be accepted by consumers due to its poor palatability and cooking characteristics. Therefore, it is necessary to improve traditional processing technology and develop new whole grain foods. As a whole grain food, grain tea not only improve the taste of whole grain, but also retain nutritional value and health effect. This paper reviews research on the changes of flavor substances and functional properties of grain tea by baking, sprouting and fermentation. In addition, the formation mechanism and inhibition methods of acrylamide and end-products of advanced glycation during the processing of grain tea discussed. This paper would provide theoretical reference for the development and utilization of whole grain drinks.
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