Nutritional Characteristics of Whole Grain and Product Development Progress

SHANG Shan; ZANG Liang; FU Baoshang; JIANG Pengfei; LIU Ying; QI Libo

doi:10.13386/j.issn1002-0306.2021040279

Volume 43 Issue 8

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(8): 443-452. > DOI: 10.13386/j.issn1002-0306.2021040279

SHANG Shan, ZANG Liang, FU Baoshang, et al. Nutritional Characteristics of Whole Grain and Product Development Progress[J]. Science and Technology of Food Industry, 2022, 43(8): 443−452. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040279.

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Nutritional Characteristics of Whole Grain and Product Development Progress

School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China

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Received Date: April 26, 2021
Available Online: February 15, 2022

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Abstract

Whole grains are rich in nutrients and bioactive components, which have become the focus of consumers' attention in recent years. Whole grain food has more nutritional value and health benefits compared with refined grain product. This paper summarizes the nutritional characteristics and product research progress of several common cereal ingredients including wheat, barley, oat, brown rice, buckwheat, sorghum, millet and quinoa, as well as the health benefits of different nutrients and product development situation of whole grain. The issues that appear during whole grain food development and future prospects are also concluded and prospected. This review is aimed to provide theoretical reference for the application of whole grain in functional food development.
- whole grain,
- nutritional characteristics,
- health benefit,
- product development,
- whole grain product

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