Nutritional Quality Evaluation and Analysis on the Cooking Quality of Foxtail Millet with Different Color

Nutritional indicators(proanthocyanidins,polyphenols,minerals,and so on.)and cooking indicators(amylose,gelatinization temperature and gel consistency)were measured to evaluate the quality differences between Qinzhouhuang millet,Huangjin millet,white millet,black millet and green millet. Results showed that the presence of nutritional quality of different color of millet had significant difference,wherein the content of proanthocyanidins in dark millet(green millet,black millet)were 0.295 and 0.261 mg/g,significantly higher than other color millets. The yellow millet(Qinzhouhuang millet and Huangjin millet)total carotene content was in the range of 1.98~2.07 μg/g,higher than other color millets. The yellow millet had the better cooking quality,which amylose content was in the range of 28.53~29.01 mg/g,gelatinization temperature was in the range of 87.60~88.45 ℃,significantly lower than other color millets,and the gel consistency was in the range of 93.26~94.85 mm,significantly higher than other color millets.The correlation analysis in millet showed that the total carotene was negatively correlated with amylose content and gelatinization temperature(P<0.05),correlation coefficient was -0.96,-0.98,which was positively correlated with gel consistency(P<0.05),and the correlation coefficient was 0.97.