Nutritional Components of Millet Porridge Cooked by Different Electric Cookers Based on Principal Component and Cluster Analyses
Jiali Zhang,
Pengliang Li,
Junli Liu,
Yunting Wang,
Aixia Zhang,
Wei Zhao,
Shaohui Li,
Yingying Liu,
Jingke Liu
Affiliations
Jiali Zhang
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China
Pengliang Li
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China
Junli Liu
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China
Yunting Wang
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China
Aixia Zhang
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China
Wei Zhao
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China
Shaohui Li
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China
Yingying Liu
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China
Jingke Liu
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Rd., Xinhua, Shijiazhuang 050031, China
(1) Background: In order to study the effects of different electric cookers on the nutritional components of millet porridge, five different electric cookers (No. 1–5) were selected to cook millet porridge, then 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 sugars 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 sugars, direct starch, and Cu were higher in millet grains than in millet soup or porridge. The content of fatty acids, 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.
