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Change of quality characteristics of foxtail millet, proso millet, and sorghum with storage temperature
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/297865
The change of quality characteristics with storage temperature (room (25°C), low (15°C) and cold (4°C) temperature) and period of unhulled foxtail millet (Setaria italica Beauv. cv. Samdame and Gyeongkwan 1), proso millet (Panicum miliaceum L. cv. Hwanggeum-gijang and Manhongchal) and sorghum (Sorghum bicolor (L.) Moench cv. Hwanggeumchal and Donganme) were evaluated. The 1,000 grain weight, lightness, redness, yellowness and moisture content with storage temperature and period of unhulled foxtail millet, proso millet and sorghum were not showed difference. Germination percent and milling recovery of foxtail millet, proso millet and sorghum decreased with increasing storage temperature and period. Fat acidity of stored foxtail millet, proso millet and sorghum was increased with increasing storage period, and the higher temperature increased more. The results of this study show that the storage of foxtail millet, proso millet and sorghum at the low and cold temperature is better than the room temperature. Especially, in mind of the economics, the storage method is good low temperature than cold temperature.
