Effects of water migration and grain structural evolution on substance dissolution and consistency variation during cooking of different foxtail millet varieties porridge
文献类型： 外文期刊
作者： Sang, Luman 1 ; Zhu, Yiqing 1 ; Wang, Chao 1 ; Zhang, Xinyu 1 ; Zhao, Liangxing 1 ; Zhang, Shi 2 ; Liu, Dan 2 ; Yang, Fan 2 ; Diao, Xianmin 3 ; Zhao, Qingyu 1 ; Xue, Yong 1 ; Shen, Qun 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Natl Engn Res Ctr Fruit & Vegetable Proc, Natl Ctr Technol Innovat Deep Proc Highland Barley, Beijing 100083, Peoples R China
2.Chifeng Acad Agr & Anim Sci, Res Inst Millet, Chifeng 024031, Peoples R China
3.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
关键词： Foxtail millet porridge; Consistency; Water migration; Grain structure; Solid leaching; Low-field nuclear magnetic resonance
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 493 卷
页码：
收录情况： SCI
摘要： Different millet varieties exhibit distinct porridge consistency, influencing consumer preferences. This study investigated water migration and grain structural evolution influencing solids leaching and consistency in five commercial foxtail millet varieties during cooking. Using texture analysis, low-field NMR, stereomicroscopy, and leaching assays, we quantified dynamic changes over a 40-min cooking period. High-consistency varieties (ZG 19, JG 21, FHG) showed a rapid consistency rise from similar to 3000 to >11,000 mN center dot s between 30 and 40 min, whereas low-consistency types (CG 17, HM) remained below 5000 mN center dot s. LF-NMR revealed faster water penetration in high-consistency grains, reflected by tighter water binding (shorter T21) and higher proportions of weakly bound water (T22), promoting stable gel networks. Stereomicroscopy identified surface cracks facilitated solids release, directly influencing consistency. Elucidating water migration and structural dynamics provides a mechanistic basis for optimizing millet processing and variety selection, guiding the development of value-added products such as ready-to-eat and functional cereals.
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