Structural and physicochemical properties of foxtail millet and its noodle-making potential

文献类型： 外文期刊

第一作者： Yue, Li

作者： Yue, Li;Sang, Luman;Shen, Qun;Yue, Li;Mao, Hongyan;Maimaiti, Zulipiya;Wang, Jiamin;Zhang, Tingting;Yu, Ming;Wang, Xianrui

作者机构：

关键词： Extrusion; Millet noodle; Physicochemical properties; Amylose; Amylopectin

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 230 卷

页码：

收录情况： SCI

摘要： Extrusion is an effective method for producing non-gluten noodles by forming a gelatinized starch network, with starch physicochemical properties greatly influencing the noodle quality. However, the fundamental mechanisms that regulate the quality attributes of millet starch-based noodles remain poorly understood. To elucidate the principles underlying millet noodle quality, we systematically investigated the structure-quality relationships, focusing on identifying key starch structural features that influence extrusion performance. Five millet varieties (Jingu 21, Chigu 6, Zhangzagu 10, Hongmiao, and Zhonggu 2) with varying amylose contents were processed using a two-step extrusion method. Multi-scale characterization techniques were applied to analyze both structural (morphology, crystallinity, short-range order, and chain length distribution) and physicochemical (swelling, thermal, and pasting) properties of starch, elucidating the structural mechanisms governing the cooking behavior and textural characteristics of extruded starch-based noodles. Results demonstrated that Chigu 6, with its high amylose content (29.51 %), facilitated the formation of a dense gel network. Its low swelling power (11.69 g g- 1) and high setback value (2052.67 cP) synergistically enhanced noodle hardness (652.79 g). In contrast, Zhonggu 2, characterized by a high amylopectin content (76.64 %), exhibited accelerated water absorption owing to its small particle size (D50 = 10.35 mu m). However, its larger molecular radius of gyration (188.08 nm) impeded water penetration, leading to an extended rehydration time (14 min), higher adhesiveness (20.66 g s), and a lower sensory score (70.13). Based on these findings, high-amylose varieties, exemplified by Chigu 6, are recommended for instant noodle production due to their superior textural properties, while highamylopectin varieties may need improvements in rehydration efficiency via techniques such as stepwise moisture adjustment or the addition of hydrophilic agents. This study provides a theoretical foundation for identifying millet varieties suitable for high-quality noodle production and offers valuable insights for the industrial development of millet-based noodle products.

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