Physicochemical and nutritional properties of extruded products from cereals of the Triticeae tribe – A review

•Extrusion processing of wheat, rye, barley, and intermediate wheatgrass is reviewed.•Physicochemical and nutritional properties of Triticeae extrudates are discussed.•Extrusion processing parameters influence the quality characteristics of extrudates.•Raw material properties influence the quality characteristics of extrudates. Wheat, rye, and barley are cereals of the Triticeae tribe and are some of the major cereal crops grown across the world. They are a good source of starch, dietary fiber, and plant proteins, making them attractive for use in the food industry for various food applications. Another cereal crop from the Triticeae tribe is intermediate wheatgrass (IWG), a perennial crop that has gained popularity recently due to its environmental and nutritional benefits. Extrusion cooking (hot extrusion) is one of the most versatile processing technologies used in the food industry to develop products such as snacks, breakfast cereals, and meat analogues. In this review, we highlight research on the effect of extrusion processing on the physicochemical and nutritional properties of wheat, rye, barley, and IWG. Extrusion processing parameters such as feed moisture, feed rate, screw speed, and extrusion temperature, as well as raw material properties, have significant effects on the quality of the final product. The effects of these process parameters and raw material properties on the physical, functional, pasting, thermal, nutritional, and microstructural properties of extruded products from wheat, rye, barley, and IWG, are discussed in detail in this review.