Nutritional Components of Millet Porridge Cooked by Different Electric Cookers based on Principal Component and Cluster Analyses

Abstract

(1) Background: In order to study the effects of different electric cookers on the nutritional components of millet porridge, five different electric cookers were selected to cook millet porridge, and sensory and nutritional components in millet porridge, millet soup, and millet grains were analyzed. (2) Methods: Using principal component and cluster analysis, a variety of nutritional components were comprehensively compared. (3) Results: The results showed that among the different cooked samples, the content of amylose and reducing sugar was the highest in the samples cooked by electric cooker no. 3. The electric cooker no. 4 samples had the highest sensory evaluation score, crude fat, and protein content. The contents of ash, fatty acids, bound amino acids, and minerals were the highest in the electric cooker no. 5 samples. The sensory evaluation score and content of crude fat, ash, reducing sugar, direct starch, and Cu were higher in millet grains than in millet soup or porridge. The content of fatty acid, protein, amino acid, Zn, Fe, Mg, Mn, and Ca was highest in millet soup. Different electric cookers produced millet porridge with varying nutritional levels. (4) Conclusions: This study provides a reference for the further development of new electric cookers.

Nutritional Components of Millet Porridge Cooked by Different Electric Cookers Based on Principal Component and Cluster Analyses

“…Free fatty acids (especially unsaturated fatty acids) are unstable, which will further form hydroperoxide free radicals, and then trigger a series of cyclization, oxidation, cracking and other reactions, producing volatile components such as aldehydes, ketones, alcohols, and acids [ 15 ]. Zhang et al [ 44 ] found that the volatile components of millet soup and millet porridge cooked in the same electric cooker are more similar, and the aroma is stronger, indicating that fatty acids are degraded into volatile components. The content of fatty acids in millet grain is higher, corresponding to the lighter aroma.…”

Chemical Components, Nutritional Value, Volatile Organic Compounds and Biological Activities In Vitro of Coconut (Cocos nucifera L.) Water with Different Maturities

“…Especially, the relative content of ethanol dimer and acetic acid monomer was the highest, and MCW had the highest content of acetic acid monomer (18.28%) and the lowest content of ethanol dimer (21.60%) compared to the other three samples. Alcohols and acids generally have higher thresholds and contribute less to the flavor of coconut water, but this may be one of the reasons for the poor taste of MCW [53][54][55][56]. Esters are the products of esterification reactions between organic acids and alcohols, which mainly impart milky, fruity, and oil-like flavors to the product [48][49][50].…”

“…Glutaraldehyde has a certain fruit aroma, while hexanal and nonanal have a sweet aroma of grass. Heptanal has both oil and fruit aromas [53][54][55]. The aldehydes of coconut water were dominated by nonanal, and the relative contents of nonanal dimer and monomer ranged from 0.85% to 1.43% and from 2.79% to 7.13%, respectively.…”