<i>Panicum decompositum</i>, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market
Native Millet (<i>Panicum decompositum</i>) 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 an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/10/2048 |
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| author | Jenifer Jenifer Tina L. Bell Ali Khoddami Angela L. Pattison |
| author_facet | Jenifer Jenifer Tina L. Bell Ali Khoddami Angela L. Pattison |
| author_sort | Jenifer Jenifer |
| collection | DOAJ |
| description | Native Millet (<i>Panicum decompositum</i>) 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. |
| first_indexed | 2024-03-11T03:43:43Z |
| format | Article |
| id | doaj.art-80c529a6862744a1bf2dcbf9ec9dd4e3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:43:43Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-80c529a6862744a1bf2dcbf9ec9dd4e32023-11-18T01:22:13ZengMDPI AGFoods2304-81582023-05-011210204810.3390/foods12102048<i>Panicum decompositum</i>, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food MarketJenifer Jenifer0Tina L. Bell1Ali Khoddami2Angela L. Pattison3School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, AustraliaSchool of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, AustraliaSchool of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, AustraliaSchool of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, AustraliaNative Millet (<i>Panicum decompositum</i>) 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.https://www.mdpi.com/2304-8158/12/10/2048Native Milletwholemeal flourmillingbaking propertiessensory analysis |
| spellingShingle | Jenifer Jenifer Tina L. Bell Ali Khoddami Angela L. Pattison <i>Panicum decompositum</i>, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market Foods Native Millet wholemeal flour milling baking properties sensory analysis |
| title | <i>Panicum decompositum</i>, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market |
| title_full | <i>Panicum decompositum</i>, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market |
| title_fullStr | <i>Panicum decompositum</i>, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market |
| title_full_unstemmed | <i>Panicum decompositum</i>, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market |
| title_short | <i>Panicum decompositum</i>, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market |
| title_sort | i panicum decompositum i an australian native grass has strong potential as a novel grain in the modern food market |
| topic | Native Millet wholemeal flour milling baking properties sensory analysis |
| url | https://www.mdpi.com/2304-8158/12/10/2048 |
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