Effect of cooking methods on volatile compounds and texture properties in millet porridge

Abstract

To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The esters as major volatiles had a high content in electric rice cooker (IC). Multiple chemometric results indicated that volatiles from different cooking methods were distinguished respectively. Texture analysis indicated that the hardness of millet porridge prepared in IC had a more dominant decrease trend than electromagnetic oven and the electric pressure cooker before 40 min. In conclusion, different cooking methods had a more significant influence on the volatiles than cooking time, while the texture is opposite. The comprehensive sensory score reached its peak in IC-30 min. The comprehensive sensory scores of IC and EC decreased with the prolongation of cooking time. This study helps to improve the sensory attributes of millet porridge.

Highlights

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  The esters as major volatiles have a relatively high content in electric rice cooker (IC).

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  The hardness of IC had a more significant decrease trend before 40 min.

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  IC-30 min attained the highest sensory comprehensive score.

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  Different cooking methods had more influence on the flavor than cooking time.

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  Different cooking time had more influence on the texture than cooking methods.