Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet

Lingyan Zhang; Jieying Li; Fei Han; Zhansheng Ding; Liuping Fan

doi:10.1155/2017/8372854

Journal of Food Quality (Jan 2017)

Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet

Lingyan Zhang,
Jieying Li,
Fei Han,
Zhansheng Ding,
Liuping Fan

Affiliations

Lingyan Zhang: State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co. Ltd., Shanghai 200436, China
Jieying Li: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Fei Han: Academy of State Administration of Grain, Beijing 100037, China
Zhansheng Ding: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Liuping Fan: State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co. Ltd., Shanghai 200436, China

DOI: https://doi.org/10.1155/2017/8372854
Journal volume & issue: Vol. 2017

Abstract

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The total phenolic content (TPC) of millet was whole > dehulled > cooked > steamed and the bound phenolic content (BPC) was the main form. Compared with dehulled millet, the TPC, TFC, and phenolic acid contents were decreased significantly (P dehulled > cooked > steamed. Therefore, cooked millet was a good choice for human.

Published in Journal of Food Quality

ISSN: 0146-9428 (Print); 1745-4557 (Online)
Publisher: Wiley
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://onlinelibrary.wiley.com/journal/6095

About the journal