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Open AccessArticle

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling 712000, China
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Foods 2019, 8(11), 583; https://doi.org/10.3390/foods8110583
Received: 28 October 2019 / Revised: 13 November 2019 / Accepted: 14 November 2019 / Published: 17 November 2019
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso millet than in non-waxy proso millet. Many filamentous network structures were observed in the cross sections of cooked waxy proso millet. As the cooking time increased, the long- and short-range, ordered structures of proso millets were gradually disrupted, and the ordered structures were fully disrupted by 20 min of cooking. In both waxy and non-waxy proso millets, thermal and pasting properties significantly changed with an increase in the cooking time. This study provides useful information for the processing of proso millet in the food industry. View Full-Text
Keywords: proso millet; amylose; physicochemical properties; cooking process proso millet; amylose; physicochemical properties; cooking process
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MDPI and ACS Style

Yang, Q.; Liu, L.; Zhang, W.; Li, J.; Gao, X.; Feng, B. Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process. Foods 2019, 8, 583.

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