Zhang Jiali, Li Pengliang, Liu Junli, Wang Yunting, Zhang Aixia, Zhao Wei, Li Shaohui, Liu Yingying, Liu Jingke
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China.
Foods. 2022 Sep 13;11(18):2823. doi: 10.3390/foods11182823.
(1) Background: In order to study the effects of different electric cookers on the nutritional components of millet porridge, five different electric cookers (No. 1-5) were selected to cook millet porridge, then sensory and nutritional components in millet porridge, millet soup, and millet grains were analyzed; (2) Methods: Using principal component and cluster analysis, a variety of nutritional components were comprehensively compared; (3) Results: The results showed that among the different cooked samples, the content of amylose and reducing sugars was the highest in the samples cooked by electric cooker No. 3. The electric cooker No. 4 samples had the highest sensory evaluation score, crude fat, and protein content. The contents of ash, fatty acids, bound amino acids, and minerals were the highest in the electric cooker No. 5 samples. The sensory evaluation score and content of crude fat, ash, reducing sugars, direct starch, and Cu were higher in millet grains than in millet soup or porridge. The content of fatty acids, protein, amino acid, Zn, Fe, Mg, Mn, and Ca was highest in millet soup. Different electric cookers produced millet porridge with varying nutritional levels; (4) Conclusions: This study provides a reference for the further development of new electric cookers.
(1) 背景：为研究不同电饭煲对小米粥营养成分的影响，选取5种不同电饭煲（1 - 5号）煮制小米粥，随后对小米粥、米汤及小米粒中的感官和营养成分进行分析；(2) 方法：采用主成分分析和聚类分析，对多种营养成分进行综合比较；(3) 结果：结果表明，在不同煮制样本中，3号电饭煲煮制的样本直链淀粉和还原糖含量最高。4号电饭煲样本的感官评价得分、粗脂肪和蛋白质含量最高。5号电饭煲样本的灰分、脂肪酸、结合氨基酸和矿物质含量最高。小米粒中的感官评价得分以及粗脂肪、灰分、还原糖、直链淀粉和铜的含量高于米汤或米粥。米汤中脂肪酸、蛋白质、氨基酸、锌、铁、镁、锰和钙的含量最高。不同电饭煲煮出的小米粥营养水平各异；(4) 结论：本研究为新型电饭煲的进一步开发提供了参考。
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