| In order to understand the Physicochemical properties and sensory quality of millet in Heilongjiang province,the fluorescence and ultraviolet spectrophotometry method,rapid viscosity analyser(RVA)and texture profile analysis(TPA)were used to determine the nutritional quality,physicochemical properties and sensory quality of the main cultivars in Heilongjiang: Dajin millet,C haoxin millet 8,Zhangza millet,Red millet,Dun millet 1,Gongmi.Then,the correlation of nutritional quality,physicochemical properties and sensory quality of millets were analyzed,respectively.The results were as follows:1.As the determinnation and analysis,the crude starch contents of Dajin millet,Chaoxin millet 8,Zhangza millet,Red millet,Dun millet 1,Gongmi were 71.39%?73.99%?70.55%?68.35%?70.85% and 65.33%,respectively;The amylose contents were 15.07%?14.56%?14.61%?15.88%?19.72% and 17.64%;The Amylopectin contents were 56.32%?59.43%?55.94%?52.48%?51.13% and 47.66%;The crude protein contents were 11.20%?9.32%?10.57%?10.18%?9.27% and 11.88%;The crude fat contents were 3.05%?2.63%?3.31%?3.09%?3.62% and 3.83%;The iron contents were 7.73 mg/100 g?11.44 mg/100 g?25.73 mg/100 g?12.26 mg/100 g?5.70 mg/100 g and 27.80 mg/100 g;The calcium contents were 2.66 mg/100 g?2.55 mg/100 g?2.72 mg/100 g?2.95 mg/100 g?2.22 mg/100 g and 3.00 mg/100 g,et al.Zhangza millet,Red millet and Dun millet 1 had high nutritional value,because of the low amylose contents,relatively high amylopectin contents,crude fat contents and amylopectin to amylose ratio,moderate crude protein content of them.2.The results indicated that the peak viscosity,trough viscosity,breakdown viscosity,final viscosity,setback viscosity of Chaoxin millet 8 were the highest,they were 5094.6±15.32 m Pa·s?1537.0±18.51 m Pa·s?3568.6±15.37 m Pa·s?4315.4±19.65 m Pa·s?2786.0±16.08 m Pa·s,respectively.Whereas the pasting temperature and pasting time of it were the lowest,they were 4.604±0.07 min and 74.180±0.03 ?.The resilience,cohesiveness,hardness and gumminess of Dajin millet were the highest,they were 0.710±0.02 g·s?0.913±0.01?53.098±13.41 g and 48.697±12.04 g,respectively.The springiness and chewiness of Chaoxin millet 8 were the highest,they were 1.768±0.53 mm and 63.910±20.67 g,respectively.The adhesiveness of Gongmi was the highest,it was-16.535±2.70.The results indicated that the solubility,swelling degree and transparency of Dungu millet 1 starch were the highest,they were 10.36±0.06%?18.24±0.27% and 3.58±0.23,respectively.The retrograda tion of C haoxin millet 8 was the highest,and the freeze-thaw stability was the worst.The free thiol and total sulfhydryl contents of protein Chaoxin millet 8 were the highest,they were 40.23 ?mol/g and 45.78 ?mol/g.The protein hydrophobicity of Dun millet 1 was the strongest,it was 533.25.The foaming ability,emulsification and emulsion stability of the Zhangza millet were the highest,they were 20.4%,53.49% and 56.30%.The water absorption capacity of Red millet was the strongest,it was 3.272%.The oil absorption capacity of Dun millet 1was the strongest,it was 3.822%.When the protein concentration was 10%,all the millets got the gel phenomenon.Chaoxin millet 8 was suitable for processing high gel and high elasticity of food,but not suitable fo r refrigerated or frozen foods.Dun millet 1 and Gongmi were suitable for the production of millet soup and sauce food.They had the potential application in canned and frozen foods.During cooking,noodles made by Dun millet 1 were easy to paste soup and break bars.Red millet and zhangzagu were suitable for processing into jel y and instant foods.3.The contents of amylose,crude starch and water of millet were positively related to the all parameters of RVA(except the gelatinization temperature and gelatinization time)and TPA.The amylopectin to amylose ratio,contents of crude protein and crude fat were negatively correlated with all parameters(except the gelatinization temperature and gelatinization time)of RVA and TPA.The contents of amylopectin was negatively correlated with all parameters(except the breakdown viscosity)of RVA,but positively related to the all parameters of TPA.The content of ash was negatively correlated with all parameters(except the cohesiveness and hardness)of TPA and RVA.Among all the RVA parameters,the gelatinization temperature and gelatinization time were negatively correlated with each other,whereas they were significant positively correlation with the other parameters.There was a positive correlation between all the parameters of TPA.The all parameters(except the gelatinization temperature and gelatinization time)of RVA were positively correlation with all the parameters of TPA.4.The contents of amylose,amylopectin,crude starch,water,all parameters(except the gelatinization temperature and gelatinization time)of RVA and TPA were negatively correlated with the all sensory index scores of millet porridge.The contents of crude protein,crude fat,gelatinization temperature and gelatinization time were positively related to the all sensory index scores of millet porridge.The solubility,swelling degree and transparency of millet starch were significant positively related to the aroma of millet soup.The water freeze-thaw stability,retrogradation,free thiol sulfhydryl content and water absorption were negatively correlated with the all sensory index scores of millet porridge.The minimum gel point of millet protein was significant negatively correlated with the springiness of millet porridge.The hydrophobicity,swelling degree,emulsification and emulsion stability of millet protein were significant positively related to the viscosity of millet porridge,respectively.To sum up,because Zhangza millet,Dun millet 1and Gongmi have high nutritive value,low retrogradation value,good property of formability and processability,so they are suitable for planting in a large area. |
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