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
Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China.
Shandong Laiyang Health School, 265200, Laiyang, China.
Food Chem X. 2024 Jul 14;23:101652. doi: 10.1016/j.fochx.2024.101652. eCollection 2024 Oct 30.
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.
为指导小米粥的制作，研究了烹饪方法对小米粥风味和质地的影响。共检测到91种挥发性物质，大多数挥发性化合物随烹饪时间减少，如醇类。作为主要挥发性物质的酯类在电饭煲（IC）中含量较高。多种化学计量学结果表明，不同烹饪方法产生的挥发性物质相互有别。质地分析表明，在40分钟之前，电饭煲煮制的小米粥硬度下降趋势比电磁灶和电压力锅更显著。总之，不同烹饪方法对挥发性物质的影响比烹饪时间更显著，而对质地的影响则相反。综合感官评分在IC - 30分钟时达到峰值。IC和EC的综合感官评分随烹饪时间延长而降低。本研究有助于改善小米粥的感官特性。
