Solutions for whole grain food development

Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to techn...

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Published in:Nutrition reviews 2020-08, Vol.78 (Suppl 1), p.61-68
Main Authors: Tan, Bin, Wu, Na-Na, Zhai, Xiao-Tong
Format: Article
Language:English
Subjects:
Edible Grain
Food Handling
Humans
Taste
Taste Perception
Whole Grains
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description Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioactive compounds.
doi_str_mv 10.1093/nutrit/nuz068
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source Oxford Journals Online
subjects Edible Grain
Food Handling
Humans
Taste
Taste Perception
Whole Grains
title Solutions for whole grain food development
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