Liu C.,China Agricultural University |
Liu C.,Beijing Engineering Research Center for Fruits and Vegetables Processing |
Liu P.,China Agricultural University |
Liu P.,Beijing Engineering Research Center for Fruits and Vegetables Processing |
And 6 more authors.
Journal of Texture Studies | Year: 2011
Ten cultivars of foxtail millet were evaluated for chemical component and cooking textural properties. The solubility and swelling power of starches from 10 cultivars ranged from 6.92 to 11.61% and 14.45 to 17.84g/g, respectively. The value of peak viscosity, trough viscosity, breakdown, final viscosity, setback and pasting temperature, measured by Rapid Visco Analyzer, varied between 4,136 and 5,099cP; 1,436 and 2,288cP; 2,192 and 3,529cP; 3,137 and 4,419cP; 1,701 and 2,259cP; and 72.0 and 78.5C, respectively. Peak viscosity and breakdown value showed highly negative correlation with apparent amylose content. Setback was positively correlated with solubility. Texture properties of cooked millet were assessed by Rice Hardness-Viscosity Apparatus. The result suggested that there was positive correlation between adhesiveness and apparent amylose content. Hardness showed negative correlation with protein content. Changnong 35 had the best texture property. This study may bring out an advanced method for predicting the character of cooked millet indirectly. Practical Applications: The research is supported by the "11th Five" Key Programs for Science and Technology Development of China (2006BAD02B01). The purpose of the research is to set up an evaluation system to select proper varieties for different product processing. The result of this study may bring out an advanced method for predicting the character of cooked millet indirectly by starch. The methods would help manufacturers to find proper varieties to processing. © 2011 Wiley Periodicals, Inc. Source