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Effect of cooking methods on volatile compounds and texture properties in millet porridge.
Liu, Xinyang; Wang, Shihao; Pan, Meifan; Tian, Ailing; Chen, Kaixuan; Qu, Wenwen; Zhou, Wenkai; Zhou, Yarui; Fan, Lijjiao; Zhao, Cong; Qu, Lingyun; Liu, Qiangwei; Wang, Saihan; Zheng, Chuanxu; Zheng, Lili; Zhong, Feng; Xu, Lirong; Ma, Aiguo.
Afiliación
  • Liu X; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Wang S; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Pan M; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Tian A; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Chen K; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Qu W; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Zhou W; Shandong Laiyang Health School, 265200, Laiyang, China.
  • Zhou Y; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Fan L; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Zhao C; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Qu L; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Liu Q; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Wang S; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Zheng C; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Zheng L; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Zhong F; National Engineering Research Centre for Intelligent Electrical Vehicle Power System, College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China.
  • Xu L; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
  • Ma A; Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
Food Chem X ; 23: 101652, 2024 Oct 30.
Article en En | MEDLINE | ID: mdl-39113744
ABSTRACT
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The esters as major volatiles had a high content in electric rice cooker (IC). Multiple chemometric results indicated that volatiles from different cooking methods were distinguished respectively. Texture analysis indicated that the hardness of millet porridge prepared in IC had a more dominant decrease trend than electromagnetic oven and the electric pressure cooker before 40 min. In conclusion, different cooking methods had a more significant influence on the volatiles than cooking time, while the texture is opposite. The comprehensive sensory score reached its peak in IC-30 min. The comprehensive sensory scores of IC and EC decreased with the prolongation of cooking time. This study helps to improve the sensory attributes of millet porridge.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 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: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos