Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effects on the adjuvant treatment of diabetes, cancer, and cardiovascular diseases because of the abundance in polyphenols. Nonetheless, foxtail millet has poor processing characteristics due to the absence of gluten, restricting the development of foxtail millet products. Studies have demonstrated that heat-moisture treatment, extrusion, superfine grinding, and microbial fermentation are promising methods to improve the processing qualities of foxtail millet. Heat-moisture treatment is helpful to in-crease the content of resistant starch but has less influence on other components, further reduce the GI value of foxtail millet. The extrusion has positive effects on improving the solubility of foxtail millet starch and increasing the contents of polyunsaturated fatty acid, linoleic and linolenic acids, and ad-verse effects on reducing the solubility of foxtail millet proteins and causing losses of nutrients due to Maillard reaction. Superfine grinding can reduce the particle size of foxtail millet to obtain a better mouthfeel of foxtail millet products. The superfine foxtail millet flour has better solubility, higher freeze-thaw stability, and lower gelatinization temperature. Microbial fermentation contributes posi-tively to reducing the molecular weight and retrogradation value of foxtail millet starch, degrading rap-idly digested starch, and improving the digestibility of foxtail millet protein. This paper briefly introduced the effects of different processing methods on foxtail millet nutrients, aiming to provide references for increasing the variety and improving the quality of foxtail millet products.

Tongshuai Yang;Sen Ma;Jingke Liu;Binghua Sun;Xiaoxi Wang

College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050035,China

粮油科技（英文）

[1]Tongshuai Yang;Sen Ma;Jingke Liu;Binghua Sun;Xiaoxi Wang-.Influences of four processing methods on main nutritional components of foxtail millet:A review)[J].粮油科技（英文）,2022(03):156-165

Superfine,mouthfeel,gelatinization,retrogradation,idly

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