Effects of Different Varieties of Proso Millet (Panicum miliaceum L.) Flour on the Quality Characteristics of Crispy Cookies
This study focused on four varieties of millet (Panicum miliaceum L.), specifically glutinous and japonica types, as raw materials for the production of crispy cookies. The nutritional components of the four varieties of millet flours were analyzed, and the impact of these flours on the sensory eval...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070082 |
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| Summary: | This study focused on four varieties of millet (Panicum miliaceum L.), specifically glutinous and japonica types, as raw materials for the production of crispy cookies. The nutritional components of the four varieties of millet flours were analyzed, and the impact of these flours on the sensory evaluation and textural characteristics of the cookies was explored. Scanning electron microscopy (SEM) was employed to observe the microstructure of the cookies, while Angiotool software was utilized for quantitative analysis of porosity. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) techniques were applied to compare structural changes in shortbread cookies. The results indicated that the millet flours contained 12.35% to 14.49% protein, 3.93% to 4.63% fat, 2.30% to 3.13% crude fiber, and 55.90% to 74.64% starch. Compared to japonica millet flour, glutinous millet flour exhibited higher protein and fat content, but lower starch content. Cookies made from glutinous millet flour showed an overall increase in hardness, crispness, and chewiness compared to those made from japonica flour. SEM analysis revealed that cookies produced from japonica millet flour had a looser structure compared to their glutinous counterparts. Angiotool analysis indicated that the porosity of cookies made from japonica millet flour was greater, reaching up to 12.15%. The XRD patterns demonstrated a V-shaped diffraction peak near a 2θ angle of 20°, characteristic of starch-lipid complexes, with the peak intensity for cookies made from japonica millet flour being higher than that for glutinous millet flour. FTIR spectra indicated that cookies made from japonica millet flour exhibited lower peak values in the range of 3200~3600 cm−1 (OH stretching vibration), suggesting stronger hydrogen bonding in the cookie matrix compared to those made from glutinous millet flour. The cookies made from glutinous millet flour have a higher nutritional content, while the cookies made from japonica flour have a soft structure and a better taste. |
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| ISSN: | 1002-0306 |