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Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market

Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours...

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Autores principales: Jenifer, Jenifer, Bell, Tina L., Khoddami, Ali, Pattison, Angela L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217037/
https://www.ncbi.nlm.nih.gov/pubmed/37238866
http://dx.doi.org/10.3390/foods12102048
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author Jenifer, Jenifer
Bell, Tina L.
Khoddami, Ali
Pattison, Angela L.
author_facet Jenifer, Jenifer
Bell, Tina L.
Khoddami, Ali
Pattison, Angela L.
author_sort Jenifer, Jenifer
collection PubMed
description Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours from two populations of NM were compared to bread wheat cv. Spitfire (SW) using a range of physical and chemical tests. The baking properties of NM flour were assessed using basic flatbreads made with 25:75 and 50:50 (NM:SW) mixes of wholemeal flour with 100% SW wholemeal flour used as the control. The grain size of NM was found to be smaller than SW. Milling yield, defined as the proportion of flour obtained from a whole seed, for NM was 4–10% lower than SW under the same moisture conditions used for tempering (drying) wheat. The properties of wholemeal flour indicated that NM flour has lower viscosity and low flour pasting ability compared to SW. This is likely due to the low starch content and high fibre content of NM seed. Wholemeal flour derived from NM had a protein content of 13.6% compared to 12.1% for SW. Based on a sensory analysis using an untrained panel, the distinct colour and texture may negatively affect the acceptance of NM flour by the consumer, but taste and aroma was not found to differ among samples. There were strong indications that the novelty of NM flour may help outweigh any limitations to consumer acceptance, making it a valuable product in future food markets.
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spelling pubmed-102170372023-05-27 Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market Jenifer, Jenifer Bell, Tina L. Khoddami, Ali Pattison, Angela L. Foods Article Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours from two populations of NM were compared to bread wheat cv. Spitfire (SW) using a range of physical and chemical tests. The baking properties of NM flour were assessed using basic flatbreads made with 25:75 and 50:50 (NM:SW) mixes of wholemeal flour with 100% SW wholemeal flour used as the control. The grain size of NM was found to be smaller than SW. Milling yield, defined as the proportion of flour obtained from a whole seed, for NM was 4–10% lower than SW under the same moisture conditions used for tempering (drying) wheat. The properties of wholemeal flour indicated that NM flour has lower viscosity and low flour pasting ability compared to SW. This is likely due to the low starch content and high fibre content of NM seed. Wholemeal flour derived from NM had a protein content of 13.6% compared to 12.1% for SW. Based on a sensory analysis using an untrained panel, the distinct colour and texture may negatively affect the acceptance of NM flour by the consumer, but taste and aroma was not found to differ among samples. There were strong indications that the novelty of NM flour may help outweigh any limitations to consumer acceptance, making it a valuable product in future food markets. MDPI 2023-05-18 /pmc/articles/PMC10217037/ /pubmed/37238866 http://dx.doi.org/10.3390/foods12102048 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jenifer, Jenifer
Bell, Tina L.
Khoddami, Ali
Pattison, Angela L.
Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market
title Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market
title_full Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market
title_fullStr Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market
title_full_unstemmed Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market
title_short Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market
title_sort panicum decompositum, an australian native grass, has strong potential as a novel grain in the modern food market
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217037/
https://www.ncbi.nlm.nih.gov/pubmed/37238866
http://dx.doi.org/10.3390/foods12102048
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