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KMID : 1011620210370010021
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 1 p.21 ~ p.30
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Comparison of the Nutritional and Gelatinization Properties of a Waxy and Non-Waxy Foxtail Millet Cultivar Grown in Korea
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Lee Mi-Yeon
Park Shin-Yeong
Park Bo-Ram
Lee Eun-Jung
Choi Ji-Ho
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Abstract
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Purpose: The nutritional characteristics, processing properties of six domestic waxy and non-waxy foxtail millet cultivars were evaluated.
Methods: The particle size ratio, water absorption ratio, recovery ratio, proximate composition, vitamin, minerals, starch and amylose contents, pasting properties, and color value were analyzed.
Results: The waxy foxtail millet (WFM) had a higher quantity of vitamins and minerals than the non-waxy foxtail millet (NFM). The total starch of WFM and NFM was 66.38 and 66.65%, respectively, and the amylose of WFM and NFM was 5.22 and 21.63%, respectively. WFM showed a higher fine particles (FP) ratio, moisture, and water absorption ratio than NFM. Moreover, WFM showed a high gelatinization time and trough viscosity, whereas NFM showed a high breakdown, final, setback viscosity, and gelatinization temperature. Positive correlations were observed among moisture, water absorption, Vitamins B1 and B2, niacin, iron, zinc, recovery ratio of steamed flour, starch, peak, and trough viscosity. Keongkwan No.2 showed a significantly higher recovery ratio of steamed flour, moisture content, moisture absorption ratio, peak, and trough viscosity than the other cultivars. In addition, Hwangmichal showed a higher ratio of FP and moisture absorption ratio after steaming than the others. Dahwangme had a high ratio of CP, niacin, total starch, and amylose content. In contrast, the raw flour of Samdame had a high quantity of total starch with a high final viscosity and setback viscosity. Moreover, Samdame had significantly high levels of vitamins B1 and B2, calcium, and sodium. Chohwangme showed a significantly higher quantity of lipid, ash and β-carotene, phosphorus, iron, and magnesium than the others.
Conclusions: Each cultivar of foxtail millet has different nutritional and physical qualities during the steam and dry process. The product quality can be improved by selecting suitable foxtail millet cultivars according to the processing method to be used.
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KEYWORD
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Foxtail millet, Cultivar, Gelatinization, Starch, RVA
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