Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.)

•Non-waxy broomcorn millet has more amylose content than waxy proso millet.•Compared the influence of amylose content on the quality of proso millet.•Amylose content of proso millet was positively correlated with pasting properties.•Cooked non-waxy proso millet was hard whereas waxy proso millet was...

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Bibliographic Details
Published in:Food chemistry 2018-08, Vol.257, p.271-278
Main Authors: Yang, Qinghua, Zhang, Panpan, Qu, Yang, Gao, Xiaoli, Liang, Jibao, Yang, Pu, Feng, Baili
Format: Article
Language:English
Subjects:
amylose
Amylose - analysis
Amylose - chemistry
Amylose content
Cooking
Cooking and edibility
correlation
Digestion
Flour - analysis
In vitro digestibility
millet flour
Panicum - chemistry
Panicum miliaceum L
Panicum miliaceum subsp. miliaceum
pasting properties
Physicochemical properties
resistant starch
Starch - chemistry
Temperature
Viscosity
Waxes
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