{"title":"Effects of electron beam irradiation on cooking quality and volatile components of waxy and non-waxy proso millet (Panicum miliaceum L.)","authors":"","doi":"10.1016/j.jcs.2024.103997","DOIUrl":null,"url":null,"abstract":"<div><p>The effects of electron beam irradiation (EBI) on the cooking quality and volatile aroma components of proso millet were studied. The EBI doses of 2, 4, and 6 KGy were used to treat proso millet. The results showed that the hardness and chewiness of irradiated millet samples decreased, whereas the soluble solid content increased, making them more suitable ingredients in soft and sticky congee. The <em>L</em><em>*</em> and <em>a*</em> values of the millet decreased and increased, respectively. The starch content, pasting characteristics, pH, and color values were slightly affected at dose of 2 kGy. Volatile compounds were less negatively affected in samples treated with 2 kGy irradiation than those treated with other irradiation doses. The irradiation dose of 2 KGy was favorable for retaining cooking quality, eating quality, and volatile compounds, making it a suitable irradiation dose for proso millet.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9000,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0733521024001553","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The effects of electron beam irradiation (EBI) on the cooking quality and volatile aroma components of proso millet were studied. The EBI doses of 2, 4, and 6 KGy were used to treat proso millet. The results showed that the hardness and chewiness of irradiated millet samples decreased, whereas the soluble solid content increased, making them more suitable ingredients in soft and sticky congee. The L* and a* values of the millet decreased and increased, respectively. The starch content, pasting characteristics, pH, and color values were slightly affected at dose of 2 kGy. Volatile compounds were less negatively affected in samples treated with 2 kGy irradiation than those treated with other irradiation doses. The irradiation dose of 2 KGy was favorable for retaining cooking quality, eating quality, and volatile compounds, making it a suitable irradiation dose for proso millet.
期刊介绍：
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
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