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

Abstract Background and Objectives Intermediate wheatgrass ( Thinopyrum intermedium , IWG) is a perennial grain crop being explored for mainstream food applications. The impact of extrusion on the nutritional physicochemical characteristics IWG was investigated first time. Extrudates were produced using corotating twin‐screw extruder. Findings Extrusion resulted in slight decreases dietary fiber, fat, starch, amylose contents IWG, whereas protein ash did not change. Significant increase starch damage after led to significant increases digestibility hydration properties IWG. Correspondingly, slowly digestible starches resistant significantly reduced extrusion. Pasting profile studies showed all pasting parameters measured except breakdown viscosity Higher antioxidant activity phenolic acid levels, mainly due ferulic acid, observed even However, carotenoids content decreased (up 65.8% reduction lutein 50.4% zeaxanthin). Conclusions These findings show that cooking can improve maintain high fiber levels but it may be suitable preserving Significance Novelty could potentially used produce extruded snacks from with fiber.