不同水样对小米粥的理化及感官品质的影响OA北大核心CSTPCD

To investigate the effect of different water samples on the physicochemical and sensory characteristics of millet porridge,fourteen water samples at eight types(tap water,ultra-pure water and pure water,mineral water,natural spring water,natural mineral water,soda water,gas-bearing mineral water)were used as cooking water for porridge preparation by Jingu 21 millet.The pH value,conductivity and mineral elements of the water samples were tested before and after boiling,and their effects on the color,viscosity,amino acids and sugars of millet porridge were investigated.Results found that the pH value and conductivity of water sample increased after boiling,and were significant positively correlated with the pH value and conductivity of millet porridge,with the correlation coefficients(r)of 0.95 and 0.87,respectively.Furthermore,a significant positive correlation was observed between the contents of Ca2+ and Mg2+ in boiling water samples,as well as the color difference a* values of millet porridge,with the correlation coefficients(r)of 0.542 and 0.538,respectively.Excessive conductivity was detrimental to the sensory quality and color of millet porridge,while a high pH value reduced its brightness.The physical and chemical components of various water samples influenced differently on the color,viscosity and amino acid components of millet porridge,mainly due to ions in the water quality.The Na+ could raise the total sugar content of millet porridge,making it sweet and leveled up of the histidine content.The high content of calcium and magnesium ions in the water sample induced the darkness of millet porridge.According to sensory evaluation,neutral water and appropriate amounts of mineral ions were the best for cooking millet porridge.The findings are relevant for selecting water for daily cooking of millet porridge and for millet porridge-related products in industry.