食品工业科技2025，Vol.46Issue(11)：117-123,7.DOI:10.13386/j.issn1002-0306.2024070082
不同品种糜子粉对酥性饼干品质特性的影响
Effects of Different Varieties of Proso Millet(Panicum miliaceum L.)Flour on the Quality Characteristics of Crispy Cookies
摘要
Abstract
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.关键词
糜子/酥性饼干/品质特性/微观结构Key words
proso millet(Panicum miliaceum L.)/crispy cookies/quality characteristics/microstructure分类
农业科技引用本文复制引用
胡悦,田争争,高恩红,常逍柯,林顺顺,田潇凌,李梦琴..不同品种糜子粉对酥性饼干品质特性的影响[J].食品工业科技,2025,46(11):117-123,7.基金项目
河南省科技厅食品加工产业科技特派员服务团(30802960). （30802960）
