Full
Outline
To explore the effects of cooking time on the flavor and texture characteristics of 3 kinds of common cereal porridges, namely rice porridge, millet porridge and maize porridge, and to compare the differences in glycemic index (GI) among different grain porridges.
The flavor and texture characteristics of the porridges cooked in a rice cooker were determined by gas chromatography-mass spectrometry and texture analyzer. A human trial was conducted to measure the GI values of the porridges, and the high-GI porridge was further optimized.
Flavor analysis revealed that aldehydes and esters were the dominant volatile compounds in the cereal porridges. Specifically, rice porridge was characterized by the fresh note of nonanal and hexanal, millet porridge was rich in vanillin and undecanal, while maize porridge exhibited a fruity note mainly from esters such as methyl heptanoate. Texture analysis showed that hardness of all 3 kinds of porridges decreased with prolonged cooking time, with maize porridge showing the highest hardness and rice porridge the lowest. Sensory evaluation indicated that rice and millet porridges cooked for 30 min achieved the highest overall scores, whereas maize porridge reached its optimum at 50 min. GI tests demonstrated that rice porridge was a high-GI food, millet porridge was a medium-GI food, and maize porridge was a low-GI food. Using rice porridge as the base, the formula was optimized by adding milk powder. The resulting low-GI (41.1) rice milk porridge with 13% milk powder showed a 47.4% reduction in GI compared with plain rice porridge.
Reasonable control of cooking time can optimize the eating quality of cereal porridges, and the addition of dairy products can effectively reduce their GI. This study provides a simple dietary improvement strategy for consumers to select daily porridges and manage glycemic control.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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