The role of long-term storage and temperature in modulating cooking qualities and physicochemical properties of foxtail millet

文献类型： 外文期刊

第一作者： Liu, Zhenyu

作者： Liu, Zhenyu;Wang, Zhanzhan;Zhao, Qingyu;Wang, Han;Xue, Yong;Shen, Qun;Liu, Zhenyu;Wang, Zhanzhan;Zhao, Qingyu;Wang, Han;Xue, Yong;Shen, Qun;Fu, Yongxia;Diao, Xianmin;Diao, Xianmin

作者机构：

关键词： Foxtail millet; Storage temperature; Physicochemical properties; Correlation analysis

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.8； 五年影响因子：4.1 ）

ISSN： 0733-5210

年卷期： 2023 年 110 卷

页码：

收录情况： SCI

摘要： The purpose of this study was to provide a comprehensive account of the potential storage effects of high temperature (37 degrees C), ambient temperature (25 degrees C) and low temperature (4 degrees C) on cooking qualities and phys-icochemical properties of foxtail millet seeds. In addition, correlation analysis and principal component analysis was performed further to learn the correlation among the indicators and the representative indicators of stored millet seeds. Results showed that 37 degrees C significantly increased free fatty acids (FAA) contents after long-term storage, while 25 degrees C and 4 degrees C exhibited less FAA. Moreover, 37 degrees C caused the degradation and unfolding of peptide chains in millet protein, as well as lignification of cell wall, accompanied by the decrease of cooking loss, pasting viscosities and the increase of water absorption index and hardness. Although 4 degrees C maintained the pasting viscosities of millet flour, it was found to accelerate the color changes of millet. Comparatively, millet stored at 25 degrees C exhibited no visible changes of starch granules evidenced by SEM, and favorable sensorial properties after 3 months storage. FAA acted as critical quality index which showed distinct correlations with cooking qualities, textual properties and pasting behaviors. This study revealed that by adjusting storage tem-perature and durations, the quality of foxtail millet can be controlled.

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