Studies on the Quality Characteristics of Different Varieties of Millet

被引:0
|
作者
Li X. [1 ]
Wang H. [1 ]
Shen Q. [1 ]
机构
[1] Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
关键词
Millet; Pasting property; Quality; Starch;
D O I
10.16429/j.1009-7848.2017.07.031
中图分类号
学科分类号
摘要
In order to offer theoretical references for the application of millet starch and the screening of cultivars with good processing suitability, 15 varieties of millet were selected to systematically study the chemical composition and pasting properties and values of starches from these millet. The results show: the presence of protein and starch content of different varieties of millet significant difference, wherein the protein content in the range of 10.09%-14.35%, the starch content in the range of 70.90%-82.75%; moisture and fat content and the difference was not significant. In addition, there are also differences between the different varieties of millet producing the same chemical composition. Such as protein content varies between Shanxi millet 14.00%-11.08%, ranging starch content of 70.90%-81.63%, including protein and starch Jingu No. 41 and No. 35 Changnong similar content, more than three, longevity on the 7th of protein and starch content similar to the protein content of gold up to 14.00%; fat and moisture content there is no significant difference; There is a big difference between different regions, peak viscosity of starch varieties of millet, breakdown, aging value, pasting temperature, minimum viscosity, etc. The peak viscosity of Akatani 6 is significantly higher than other varieties, indicating better performance of their swelling starch; The setback of Changnong 35 and Golden Rice are significantly lower than other varieties, indicating that these two species may have better food quality. Therefore, you can choose different millet varieties according to different processing purposes. © 2017, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码:248 / 254
页数:6
相关论文
共 4 条
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