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Structural analysis, nutritional evaluation, and flavor characterization of parched rice made from proso millet.
Zhu, Yulian; Xie, Fei; Ren, Jing; Jiang, Fan; Zhao, Ning; Du, Shuang-Kui.
Afiliación
  • Zhu Y; College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
  • Xie F; College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
  • Ren J; College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
  • Jiang F; College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
  • Zhao N; College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
  • Du SK; College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
Food Chem X ; 19: 100784, 2023 Oct 30.
Article en En | MEDLINE | ID: mdl-37780251
This study investigated the structure and quality characteristics of hard and crispy parched rice obtained from raw proso millet through steaming, roasting, and milling. Results showed that thermal treatment disrupted the structure of samples and transformed the crystal from A-type in raw proso to V-type in parched rice. Rheological and thermodynamic analyses revealed that thermal treatment reduced the stability of parched rice. Gelatinization tests demonstrated that the parched rice was easier to gelatinize and had a lower viscosity. The digestibility of hard parched rice and crispy parched rice improved, with rapidly digestible starch content increasing by 73.62% and 76.95%, respectively, compared with that of raw proso millet. Headspace solid-phase microextraction/gas chromatography-mass spectrometry results further indicated that thermal treatment enhanced the flavor substances of parched rice. These findings demonstrated the unique properties of parched rice and supported its production and processing as a whole grain.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos