Physicochemical properties of red millet: A novel Chinese rice wine brewing material. Issue 6 (8th May 2021)

• Record Type: Journal Article
• Authors: Li, Suping; Liang, Jingjing; Ma, Yanli; Ding, Yufeng; Luo, Jiancheng; Yu, Haiyan; Sun, Jianfeng; Liu, Yaqiong
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 6(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-05-08
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15556
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Red millet is a novel raw material for brewing Chinese rice wine. The physicochemical and structural properties of red millet (R1) were compared with those of five other brewing materials during pretreatment (soaking and steaming). Significant differences in physicochemical characteristics were found among raw grain varieties ( p < .05). R1 had the highest protein content (18.36/100 g). The total acid and amino nitrogen contents of all grains showed a fluctuating upward trend during the soaking process. The reduction in setback viscosity of most grains after soaking indicated that soaking treatment slowed the retrogradation of starch. The grains changed into a gelatinized form with expanded pores after steaming. Further brewing might be beneficial due to the high acidity of soaking water (12.77 g/L), low setback value (336.50 cp), and large pore structure of R1 after pretreatment. Novelty impact statement: In this study, some new findings were as follows: (1) the protein and fat content of red millet was the most outstanding; (2) red millet soaked water showed the highest total acid and amino nitrogen contents; (3) during steaming, grain morphological transformed into expanded porous structure. These results would improve our comprehending of the raw material characteristics of red millet, thereby providing theoretical guidance for the production and brewing of red millet wine.