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  • 1 Corvinus University of Budapest Department of Grain and Industrial Plant Technology, Faculty of Food Sciences H-1118 Budapest Villányi út 29-43 Hungary
  • 2 Corvinus University of Budapest Department of Food Engineering, Faculty of Food Sciences H-1118 Budapest Ménesi út 45 Hungary
  • 3 Corvinus University of Budapest Department of Medicinal and Aromatic Plants, Faculty of Horticultural Sciences H-1118 Budapest Villányi út 29-43 Hungary
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Millet has attracted a great deal of interest due to its valuable agricultural, nutritional, and functional properties. In this study the aim was the investigation of millet usability in dry pasta products. Chemical, enzymological, and sensory parameters were measured and monitored in Triticum aestivum, Triticum durum, and millet containing pasta products during a 12-month-long storage period. According to our results, during the storage, millet had a strong effect on different parameters: because of increased acid value, the shelf life was reduced, and millet significantly influenced the pH value and the water soluble polyphenol content. The highest scores were measured in T. durum and T. durum-millet pasta samples in the sensory test, while the T. aestivum-millet mixture pasta got the lowest scores. Also in our experiment we tested how the drying temperature modifies polyphenol oxidase enzyme (PPO) activity right after drying and during storage. The samples containing millet flour had higher PPO activity in all cases after drying, while pasta made with T. durum had the lowest PPO activity. Our results showed that drying temperature has a significant impact on PPO activity.

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