糙小米与小米营养价值及食味品质的比较研究

Comparative study on nutritional value and eating quality of coarse millet and millet

阐述了糙小米和小米的组织结构及营养成分特点,将其分别制成米汤、米粥和米饭进行食味品质比较后发现,糙小米制成米汤和米粥适口性与小米相近,糙小米饭则适口性略差。

The organizational structure and the nutrition ingredient characteristic of the coarse millet and millet were elaborated. After making it separately in rice water, rice gruel and rice, the food taste quality comparison was discovered. The palatability of rice water and rice gru- el made by coarse millet is close to millet, while the palatability of coarse millet is slightly poor.