RESUMO
Whole grains (WGs) contain a variety of bioactive components and have a proven role in the control of chronic diseases. Worldwide dietary guidelines recommend increasing the intake of WGs in the diet. Extrusion is a versatile and advanced technology that is often used to develop foods with high nutritional and sensory quality. This technology is widely used in the production of WG foods, and the extrusion process can leads to a series of changes in the properties and composition of WGs. In this review, we introduce the composition of WGs and describe how extrusion affects their physicochemical properties, including their chemical composition, expansion properties, pasting properties, hydration properties, texture, color, and microstructure. Extruded WG foods (EWGFs) can significantly inhibit chronic diseases such as diabetes and obesity, as well as reducing oxidation and inflammation due to the changes in the physicochemical properties of WGs during extrusion. Therefore, extrusion is an effective method to improve the functional properties of WG foods.