Effect of wet ball milling on nutritional quality and physicochemical properties of non-waxy and waxy foxtail millet
文献类型： 外文期刊
作者： Yang, Lei 1 ; Wang, Yunting 1 ; Li, Pengliang 1 ; Weng, Jintong 1 ; Zhao, Wei 1 ; Jia, Yanju 2 ; Liu, Jingke 1 ;
作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050051, Peoples R China
2.Hebei Univ Econ & Trade, Coll Biosci & Engn, Shijiazhuang 050061, Peoples R China
3.Tianjin Inst Pharmaceut Res Pharmaceut Responsible, Qual Control Ctr, Tianjin 300301, Peoples R China
关键词： Wet ball milling; Non-waxy foxtail millet; Waxy foxtail millet; Nutritional quality; Physicochemical properties
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 486 卷
页码：
收录情况： SCI
摘要： To improve the processing adaptability of foxtail millet flour, the wet ball milling (WBM) technology was first used for the preparation of foxtail millet ultrafine flour, and the effects of WBM on the nutritional quality and physicochemical properties of non-waxy foxtail millet and waxy foxtail millet flour were compared. The results showed that WBM reduced the particle size of foxtail millet flour, improved its digestibility, and better retained its nutrients. Compared with blank control check (CK), the WBM-treated non-waxy foxtail millet flour showed reduced structural ordering, lower enthalpy, improved gelatinization, and produced a more rigid conformation, while the WBM-treated waxy foxtail millet flour showed increased structural ordering, higher enthalpy, lower regrowth, and better viscosity. The results suggest that WBM modifies foxtail millet flour by mechanical action to improve the material quality, which provides a scientific basis for its application in different foxtail millet foods.
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