Understanding key component factors influencing the processing performance of extruded foxtail millet

Area of Science:

• Food Science and Technology
• Agricultural Science
• Material Science

Background:

• Foxtail millet is a nutritious ancient grain with potential for processed food applications.
• Understanding its physicochemical properties is crucial for optimizing extrusion processing.
• Native millet composition influences the rheological and processing performance of extruded products.

Purpose of the Study:

• To elucidate the relationships among native/extruded foxtail millet properties, dough rheology, and processing performance.
• To identify key factors influencing extrusion behavior and final product characteristics.
• To classify foxtail millet varieties based on their processing attributes.

Main Methods:

• Pearson correlation, principal component analysis (PCA), and K-means cluster analysis were employed.
• Physicochemical properties (protein, lipid, starch order) of native millet were analyzed.
• Rheological properties and processing performance (expansion, gelatinization, solubility, dough texture) of extruded millet were evaluated.

Main Results:

• Crude protein, lipid content, and starch short-range order in native millet significantly impacted extrusion dynamics.
• Higher protein and lipid content, and starch order hindered starch reorganization, reducing expansion and gelatinization.
• Extrusion processing altered dough properties, increasing hardness and elasticity while decreasing viscosity.

Conclusions:

• Physicochemical composition of native foxtail millet is a critical determinant of its extrusion processing behavior and dough quality.
• Foxtail millet varieties can be categorized into groups based on hardness, springiness, and viscosity.
• This research provides insights for tailoring foxtail millet processing for specific food applications.