关键词: 小米淀粉, 小米粥, 颗粒结构, 适口性

Abstract: To explore the relationship between the granular structure of foxtail millet starch and the palatability of millet congee, 10 kinds of foxtail millet were selected to make millet congee. Then the granular structure characteristics of the starch were analyzed, respectively. The influence of the granular structure of foxtail millet starch on the palatability of millet congee was evaluated according to the correlation. The results showed that the grain structure characteristics of starch granules possessed higher percentage of small particle, lower percentage of tiny particle, and larger mesoporous cumulative volume made the properties of starch showed the lower cease gelatinization temperature (Tc) and the faster gelatinized, so the palatability of millet congee were better. The amylose content, gel hardness and gelatinization temperature range (R) of foxtail millet starch were negatively correlated with the sensory scores of millet congee, however the viscosity, elasticity, cohesiveness, gumminess, chewiness, reversibility of gel and the initial gelatinization temperature were all positively correlated with the palatability scores of millet congee. The effects of the granular structure of starch on the palatability of millet congee were indirect. It worked by changing physicochemical properties which played a key role on the palatability of millet congee as follows. There was significantly negative relationship between proportion of small particle of starch granules and Tc, negative correlation between proportion of small particle and R, significantly positive correlation between the proportion of medium particle and Tc, and positive correlation between the proportion of large particle and the water-binding capacity of starch granules. Finally, the prediction model for palatability of millet porridge was developed, which was composed of gel cohesiveness of millet starch, amylose content, proportion of tiny particle, R and surface of Barret-Joyner-Halenda (SBJH) of foxtail millet starch, and the correlation coefficient between the predictive score and the sensory score reached 0.998**(p < 0.01) . The above results can provide reference for foxtail millet breeding in China.

Key words: foxtail millet starch, millet congee, granular structure, palatability