Abstract: In order to better evaluate the eating quality of 10 foxtail millet varieties, fuzzy sensory evaluation and an electronic tongue were used to analyze the eating quality of foxtail millet, and the correlation between the physicochemical characteristics and cooking quality of foxtail millet was studied. Results showed that ‘Zhonggu 2’, ‘Huangjingu’ and ‘Fenghonggu’ had the best eating quality, whereas ‘Chigu 6, 8 and 17’ and ‘Hongmiao Yapoche’ exhibited the worst eating quality. Consistent with the sensory evaluation, the electronic tongue could distinguish and classify millet porridge with different taste levels by discriminant factor analysis (DFA). A prediction?model for sensory evaluation of millet porridge was established by partial least squares regression (PLSR) analysis, with a correlation coefficient up to 0.91. The water absorption rate, expansion rate, consistency value and b* value of ‘Zhonggu 2’ were remarkably high. In contrast, ‘Chigu 6, 8 and 17’ and ‘Hongmiao Yapoche’ showed a faint gray color, and had low consistency value and total solid content. The eating quality of millet porridge was negatively correlated with the protein content (P < 0.01),?as well as grain diameter, hardness and 1 000-grain mass.

Key words: foxtail millet, cooking and eating quality, fuzzy sensory evaluation, electronic tongue