Abstract: In this study, four proso millet varieties with significantly different amylose and protein contents were used to explore the effects of amylose and protein contents on the visual appearance and eating quality of proso millet. The results showed that the viscosity, gelatinization time and gelatinization temperature of whole proso millet flour, as well as the water absorption percentage, volume expansion percentage and hardness of cooked proso millet were significantly higher for the varieties with higher amylose content than those with lower amylose content, while the gelatinization enthalpy was lower than that of the varieties with lower amylose content. For the varieties with higher protein content, whole proso millet flour had lower paste viscosity, and cooked proso millet had lower water absorption percentage and volume expansion percentage but higher harness. Proso millet with higher amylose and protein contents had poorer cooking quality, higher energy consumption and longer cooking time. In conclusion, appropriately reducing the amylose and protein contents of proso millet can improve the palatability.

Key words: proso millet; amylose; protein; appearance quality; eating quality