(国家粮食和物资储备局科学研究院 北京 102629)
(Academy of National Food and Strategic Reserves Administration， Beijing 102629)
In order to deeply reveal the correlation between the porridge eating quality， kernel sensory quality and nutrients of milled foxtail millet， this study collected 49 commercial yellow millets from major producing provinces across China， and comprehensively analyzed the eating quality of millet porridge， sensory quality and nutrient contents of millet kernel and their correlations. The results showed that the color， homogeneity and odor of the millet kernel were the key factors affecting the color and taste of its corresponding porridge； while the homogeneity and palatability of millet porridge could not be directly indicated from the sensory score of millet kernel. The color of millet porridge was significantly negatively correlated with fatty acid value and vitamin B1 content. The homogeneity of porridge was significantly negatively correlated with the contents of insoluble dietary fiber and vitamin B1. The taste of porridge was significantly negatively correlated with the contents of crude protein， crude fat， insoluble dietary fiber， most vitamins and amino acids and fatty acid values. The palatability of porridge was significantly positively correlated with the amylose content， and significantly negatively correlated with the contents of most other nutrients. The color and homogeneity of millet kernel were significantly negatively correlated with vitamin B1 content； millet kernel integrity was significantly positively correlated with the content of most nutrients， but significantly negatively correlated with amylose content. The odor of millet kernel was significantly positively correlated with the contents of soluble dietary fiber and total dietary fiber. Milled foxtail millet with good color， homogeneity and odor has better color and taste in its corresponding porridge， while millet with good integrity has higher nutritional value.