Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141 004 Punjab India.
Dairy Technology Division, National Dairy Research Institute, Karnal, 132 001 India.
J Food Sci Technol. 2014 Sep;51(9):2169-75. doi: 10.1007/s13197-013-1252-z. Epub 2014 Jan 7.
Study was conducted to optimize pearl millet grits size for the preparation of acceptable porridge with skimmed milk powder (SMP). Pearl millet porridge was prepared with different grits size (1.410, 0.841, 0.595, and 0.420 mm). A positive (r = 0.904) correlation was observed between water absorption index and grits size. Porridge showed shear thinning behavior as, initially shear stress increased with increase in shear rate and later on decreased. Porridge prepared with larger grits (1.410 mm) exhibited higher firmness (38.4 ± 1.27 N) and viscosity (446 ± 3.9 cP), whereas smaller grits (0.420 mm) resulted in less viscous (118.8 ± 1.74 cP) and firm (20.4 ± 1.85 N) porridge. The medium grits (0.841 mm) produced porridge with acceptable firmness (30.7 ± 1.56 N) and viscosity (298.1 ± 8.81 cP) with moderate (6.0 ± 0.10) acceptability. To improve sensory quality of porridge (grits size 0.841 mm); skimmed milk powder at different levels (0, 5, 10 and 15 %) was added and its effect on various quality parameters was studied. SMP addition significantly (P ≤ 0.05) modified the gelatinization and gelling behavior of grits and decreased (P ≤ 0.05) all the pasting characteristics except pasting temperature, which increased from 77.1 ± 1.85 to 85.9 ± 3.46 °C. The peak (499 ± 6.6 cP) and final viscosity (450 ± 11.9 cP) of porridge (0.841 mm) prepared with 15 % SMP are quite similar. Hence, it maintains viscosity on cooling, similar to maximum viscosity attained during cooking. Keeping in view the rheological, firmness and sensory quality, 0.841 mm grits of pearl millet with 15 % SMP was found optimum for preparation of acceptable porridge.
研究旨在优化珍珠 millet 颗粒大小，以便用脱脂奶粉（skimmed milk powder，SMP）制备可接受的粥。用不同的颗粒大小（1.410、0.841、0.595 和 0.420 毫米）制备珍珠 millet 粥。吸水率指数与颗粒大小呈正相关（r=0.904）。粥表现出剪切稀化行为，即初始剪切应力随剪切速率的增加而增加，随后降低。用较大的颗粒（1.410 毫米）制备的粥表现出更高的硬度（38.4±1.27N）和粘度（446±3.9cP），而较小的颗粒（0.420 毫米）则导致粥的粘性降低（118.8±1.74cP）和硬度降低（20.4±1.85N）。中等颗粒（0.841 毫米）制备的粥具有可接受的硬度（30.7±1.56N）和粘度（298.1±8.81cP），可接受性中等（6.0±0.10）。为了提高粥的感官质量（颗粒大小为 0.841 毫米），添加了不同水平（0、5、10 和 15%）的脱脂奶粉，并研究了其对各种质量参数的影响。脱脂奶粉的添加显著（P≤0.05）改变了颗粒的糊化和胶凝行为，降低了除糊化温度外的所有糊化特性，糊化温度从 77.1±1.85°C 增加到 85.9±3.46°C。用 15%SMP 制备的粥（0.841 毫米）的峰值（499±6.6cP）和最终粘度（450±11.9cP）非常相似。因此，它在冷却时保持粘度，类似于烹饪过程中达到的最大粘度。鉴于流变学、硬度和感官质量，珍珠 millet 0.841 毫米颗粒与 15%的 SMP 一起被发现是制备可接受粥的最佳选择。
