Cooking Parameters and Comprehensive Taste Value Evaluation of the Microwave-treated Sorghum and Rice Mixture
The cultivable Longmiliang No.1 sorghum by microwave-treatment and Longjing 31 japonica rice were cooked together for preparation of sorghum/rice mixture by single factor method.Their mass ratio,proportion ratio of materials and water,cooking time on cooking parameters and taste values,and sensory characteristics of the sorghum/rice mixture were evaluated.The results showed that the highest overall flavor value of the sorghum/rice mixture was achieved when the microwave-treated sorghum to rice mass ratio was 1∶4 g·g-1 and the material to water ratio was 1∶1.2 g·mL-1.The non-microwave treated sorghum/rice mixture required longer cooking time to achieve higher overall taste values.The cooking time of the sorghum/rice mixture was shortened by 10 min,while the aroma and flavor of the sorghum/rice mixture were improved.The cooking parameter of sorghum/rice mixture were determined to present technical support for the production of sorghum/rice mixture.
microwave cultivable sorghummixed ricecooking parametercomprehensive taste value
国家科技期刊平台
NSTL
万方数据
维普
