Processing Techniques Affecting the Physical Properties of Instant Foxtail Millet Porridge

doi:10.11924/j.issn.1000-6850.casb17050083

Abstract

Abstract: Instant porridge is becoming more popular nowadays with the accelerated pace of life. However, to improve the physical quality of instant porridge products is still the key point. We made instant millet porridge with foxtail millet as raw material, with high pressure and freeze drying as the main methods. Then, we investigated the effects of processing factors: material-water ratio, processing time and drying temperature on rehydration qualities and texture properties of the instant millet porridge using response surface methodology (RSM). The results showed that water absorption index (WAI), water solubility index (WSI), springiness, gumminess, chewiness were fitted the model of quadratic due to their high R2 and lack-of-fit. In the results, material- water ratio had no significant effect on springiness of quality of instant millet porridge, while processing time only had influences on the texture properties of rehydration millet porridge, and drying temperature had significant effect on WSI and gumminess. In addition, rehydration time and foxtail millet porridge moisture content had a negative correlation.

CLC Number:

TS215

References

[1] Zhang G, Liu X, Quan Z, et al. Genome sequence of foxtail millet (Setaria italica) provides insights into grass evolution and biofuel potential[J]. Nature Biotechnology, 2012, 30(6): 549-556.
[2] Jia GQ, Huang XH , Zhi H , et al. Ahaplotype map of genomic variations and genome-wide association studies of agronomic traits in foxtail millet (Setaria italica) [J]. Nature Genetics, 2013, 45(8): 957-961.
[3] Zhang LZ, Liu RH Phenolic and carotenoid profiles and antiproliferative activity of foxtail millet[J]. Food Chemistry, 2015,14,497-501.
[4] Anand P, Kunnumakara AB, Sundaram C, et al. Cancer is a preventable disease that requires major lifestyle changes[J]. Pharmaceutical Research, 2008, 25(9): 2097-2116.
[5] 李占林, 郑洪元, 卫天业, 等. 小米方便粥加工工艺研究[J]. 粮油加工与食品机械, 2004, 11:62,64.
[6] 白云霏, 张清, 沈群. 即食小米粥的开发工艺及品质研究[J]. 食品科技, 2011,36(11): 130-134.
[7] Rhim JW, Koh S, Kim JM. Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge[J]. Journal of Food Engineering, 2011, 104: 484-491.
[8] Shim M, Lim SY. Texture properties and radical scavenging ability of porridge products based on Beans, Grains, and Nuts[J]. J Korean Soc Appl Biol Chem, 2013, 56: 77?82.
[9] Prasert W, Suwannaporn P. Optimization of instant jasmine rice process and its physicochemical properties[J]. Journal of Food Engineering, 2009,95(1) :54-61.
[10] Pongthorn L, Aluck T. Textural and morphological changes of Jasmine rice under various elevated cooking conditions[J]. Food Chemistry, 2006,96(4): 606-613.
[11] Ahromrit A, Ledward DA, Niranjan K.High pressure induced water uptake characteristics of Thai glutinous rice[J]. Journal of Food Engineering, 2006, 72(3):225-233.
[12] Bello M, Baeza R, Tolaba MP. Quality characteristics of milled and cooked rice affected by hydrothermal treatment[J]. Journal of Food Engineering, 2006, 72(2): 124-133.
[13] Rhim JW, Koh S, Kim JM. Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge[J]. Journal of Food Engineering, 2011, 104: 484-491.
[14] 乔晓玲, 闫祝炜, 张原飞, 等. 食品真空冷冻干燥技术研究进展[J]. 食品科学, 2008, 29(5): 469- 474.
[15] Al-rabadi GJ, Torley PJ, Williams BA, et al. Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility[J]. Journal of Cereal Science, 2012, 56: 396-403.
[16] Khalloufi S, Ratti C. Quality deterioration of freeze-dried foods as explained by their glass transition temperature and internal structure[J]. Journal of Food Science, 2003, 68(3): 892-903.
[17] 战旭梅, 郑铁松, 陶锦鸿. 质构仪在大米品质评价中的应用研究[J]. 食品科学, 2007, 28(9): 62-65.
[18] 康彦, 关志强, 李敏, 等. 预处理对无核白葡萄热风干燥特性的影响[J]. 食品科学, 2014, 35(5): 119-123.
[19] 林芳栋, 蒋珍菊, 廖珊, 等. 质构仪及其在食品品质评价中的应用综述[J]. 生命科学仪器, 2009,7(5): 61-63.
[20] 姚理, 周坚, 潘以荣. 方便米粥复水后食用品质的研究[J]. 粮食与饲料工业, 2003, 11: 44-46.
[21] Park JK, Kim SS, Kim KO. Effect of milling ratio on sensory properties of cooked rice and on physicochemical Properties of milled and cooked rice[J]. Cereal Chemistry, 2001,78 (2): 151-156.
[22] Prakash M, Ravi R, Sathish HS, et al. Sensory and instrumental texture measurement of thermally processed rice[J]. Journal of Sensory Studies, 2005, 20(5): 410-420.
[23] 王玉军, 程建军, 韩俊杰, 等. 利用米饭质构特性评价大米食用品质的方法研究[J]. 黑龙江粮食, 2013, 11: 48-52.
[24] 黄天柱, 吴卫国, 李高阳, 等. 大米理化特性与米饭口感品质的相关性研究[J]. 中国食物与营养, 2012,18(3): 24-28.