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首页> 外文期刊>Research on Crops >Studies of hydrothermal pretreatments on foxtail millet for improved milling and nutritional quality.
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Studies of hydrothermal pretreatments on foxtail millet for improved milling and nutritional quality.

机译：对谷子小米进行水热预处理以改善制粉和营养品质的研究。

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Different parboiling pretreatments like cold and hot water soaking followed by steaming at different pressures for varying durations were imposed on foxtail millet grain. Milling studies of parboiled grains were conducted using laboratory rubber roll sheller and abrasive polisher. The dehusking and milling efficiencies were slightly higher for parboiled samples compared to raw grain. Maximum values of dehusking (99.0%) and milling efficiencies (97.1%) were recorded in the pretreatment where the grains were soaked at 70 degrees C for 31/2 h, steamed at 1 kg/cm2 for 10 min and subsequently sun-dried to a moisture content of 9% and the above values for raw grain were only 96.9 and 93.8%, respectively. Depending upon the severity of hydro-thermal treatments, the milling and nutritional qualities of foxtail millet were also found to vary. Highest head yield (98.1%) and lowest breakage (1.9%) of milled millet rice were observed in the most severely parboiled samples. However, the milling yield was slightly higher (0.6-2.2%) for mildly parboiled samples compared to both raw and severely parboiled grains. The colour of milled raw foxtail millet rice was light yellow ( Delta E* value=44.4) which increasingly became dull and deep yellowish with the increase in severity of hydrothermal treatments. The biochemical composition of various parboiled milled foxtail millet rice samples i. e. carbohydrates, fat, fibre and ash contents, was almost similar to that of raw millet rice. However, there was a slight increase in protein content (0.06-0.91%) in parboiled samples when compared to raw millet rice.
机译：对谷子谷粒进行了不同的煮沸预处理，例如冷水和热水浸泡，然后在不同压力下蒸煮不同的时间。使用实验室橡胶辊剥壳机和磨料抛光机进行半熟谷物的研磨研究。与生谷物相比，半熟样品的脱壳和研磨效率略高。在将谷物在70摄氏度下浸泡31/2小时，以1 kg / cm 2 蒸煮的预处理中，记录了去壳（99.0％）和磨粉效率（97.1％）的最大值。 10分钟，然后晒干至9％的水分含量，上述粗粮的上述值分别仅为96.9和93.8％。根据水热处理的严重程度，还发现谷子的碾磨和营养品质会有所不同。在最严重煮熟的小米样品中，观察到的碾米小米的最高头率（98.1％）和最低的破损率（1.9％）。但是，与未加工和重度半熟的谷物相比，轻度半熟的样品的碾磨产率略高（0.6-2.2％）。碾磨过的谷子粗米的颜色为浅黄色（Delta E *值= 44.4），随着水热处理强度的提高，其颜色逐渐变得暗淡和深黄色。各种半熟磨碎的谷子米样品的生化组成e。碳水化合物，脂肪，纤维和灰分的含量几乎与未加工的小米相似。但是，与生小米相比，半熟样品中的蛋白质含量略有增加（0.06-0.91％）。

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