Effect of different cooking methods on the quality of oats instant porridge
Oats are rich in polyphenolic functional active ingredients,which can be used to make oats instant porridge.But most of the oats instant porridge is processed by extrusion processing.Three different methods were used to prepare oats instant porridge by atmos-pheric pressure cooking,high pressure cooking and microwave cooking.In this experiment,the effects of three methods on the color differ-ence,texture characteristics,microstructure,polyphenol content and sensory quality were studied.It was intended to provide people with a kind of oats instant porridge with good taste and high functional active ingredients.The results showed that the three cooking methods sig-nificantly changed the color of instant porridge.High pressure cooking could significantly reduce the hardness,stickiness and chewiness of oats instant porridge,respectively 14.67 N,5.2 N,3.45 mJ.But the elasticity was lower than that of the other two cooking methods.The microstructure of the oats instant porridge treated in the three ways was different,however,the starch granules became loose,which was conducive to rehydration.The total phenolic content of microwave cooking and high pressure cooking was well retained,respectively 63.93 and 61.88 μg/g.The sensory scores of three methods were in the order of high pressure cooking＞atmospheric pressure cooking＞micro-wave cooking.It could be seen that the instant porridge after high pressure cooking has high texture characteristics and sensory quality,and could better retain the color and polyphenol content of oats.To sum up,high pressure cooking is a better way to make oats instant por-ridge.
万方数据
维普
