小米粥食用品质与米粒感官品质及营养成分的相关性分析
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(国家粮食和物资储备局科学研究院 北京 102629)

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中央级公益性科研院所基本科研业务费专项课题(JY2103-1,ZX1927)


Correlation between the Porridge Eating Quality, Kernel Sensory Quality and Nutrients of Milled Foxtail Millet
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(Academy of National Food and Strategic Reserves Administration, Beijing 102629)

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    摘要:

    为深入探究小米粥食用品质与米粒感官品质及营养成分的相关性,收集49份代表性商品黄小米,对小米粥的食用品质、米粒感官品质和营养成分含量、三者的相关性进行较为全面的分析。米粒的色泽、均匀性和气味是影响小米粥色泽和滋味的关键因素,而通过米粒的感官评分无法直接判定小米粥的均匀性和适口性。小米粥的色泽与脂肪酸值和维生素B1的含量呈显著负相关关系;粥的均匀性与不溶性膳食纤维和维生素B1含量均呈显著负相关关系;粥的滋味与粗蛋白、粗脂肪、不溶性膳食纤维、多数维生素和氨基酸的含量及脂肪酸值均呈显著负相关关系;粥的适口性与直链淀粉含量呈极显著正相关关系,与其它多数营养成分的含量均呈显著负相关关系。小米粒的色泽和均匀性均与维生素B1含量呈显著负相关关系;米粒完整性与多数营养成分含量呈显著正相关关系,与直链淀粉含量呈显著负相关关系;米粒的气味与可溶性膳食纤维及总膳食纤维含量均呈显著正相关关系。色泽、均匀性和气味好的小米煮粥的色泽和滋味也好,而完整性好的小米营养价值更高。

    Abstract:

    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.

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引用本文

刘建垒,常柳,洪宇,张东,孙辉,段晓亮.小米粥食用品质与米粒感官品质及营养成分的相关性分析[J].中国食品学报,2023,23(8):406-416

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  • 收稿日期:2022-08-26
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  • 在线发布日期: 2023-09-01
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