Effect of popping on sorghum starch digestibility and predicted glycemic index

Saravanabavan, Sanddhya Nathakattur; Shivanna, Meera Manchanahally; Bhattacharya, Sarani

doi:10.1007/s13197-011-0336-x

Cited by 31 publications

(8 citation statements)

References 26 publications

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“…Amylose and amylopectin content also decreased significantly ( p < .05) during popping. A similar observation during the popping of sorghum was reported by Nathakattur Saravanabavan, Manchanahally Shivanna, and Bhattacharya (2013). Amylose content plays an important role in puffing because of more pressure build up during the thermal treatment, which results in more expansion of the endosperm.…”

Section: Resultssupporting

confidence: 84%

Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed

Devi

Sharma

Jha

et al. 2020

J. Food Process. Preserv.

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Makhana (Euryale ferox) seed, commonly known as gorgon nut or fox nut, is an aquatic crop cultivated in stagnant water bodies like ponds, land depressions, lakes, swamps, and ditches. It belongs to water lily family, Nymphaeaceae, which has cultivation history exceeding more than 2000 years in Asia. This black seed is round in shape with a diameter ranging from 4.5 to 14.5 mm and having hard shell as an outer most structure (Jha & Prasad, 1993). The edible part of the seed is the starchy kernel, which cannot be separated easily from its hard shell. Therefore, the raw makhana seeds are generally processed (popping) to obtain popped makhana for edible use. The consumption of popped makhana has been increased worldwide in the past few years due to its health benefits, lightness, and crispiness (APEDA, 2017). Popped makhana is highly nutritious due to its negligible fat content, high quality protein, and presence of various health promoting bioactive compounds. The high amino acid index (89%-93%) and better arginine + lysine/proline ratio (4.7-7.6) make it superior in comparison to other cereals for achieving the amino acid requirements of the human body (Jha, Barat, & Jha, 1991). The popping is done by initial roasting (270-280°C), tempering (48 hr), final roasting (260-270°C) and breaking of the hard shell for expansion of seed in hot condition (Jha & Prasad, 1996). In the initial roasting of raw seeds, the gelatinization, and retrogradation of starch molecules take place. The initial roasting brings characteristic changes and results in expansion of kernels (popping) during the second roasting. Popping process of makhana seeds is entirely different from rice and cocoa beans. The hull of paddy is removed after parboiling and then puffing is done through roasting (Mir, Bosco, Shah, & Mir, 2016). In cocoa beans, roasting and puffing is done in a single operation (Hu

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Section: Resultssupporting

confidence: 84%

Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed

Devi

Sharma

Jha

et al. 2020

J. Food Process. Preserv.

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“…It should be noted that this study limited the use of bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, pop sorghum, and vanilla sugar in gluten-free cereal bars. Expansion and subsequent enrichment of the recipe composition of the bars with such valuable raw materials as fat-free seeds of pumpkin, sesame, amaranth, millet would additionally enrich the products with cucurbitin, squalene, amarantin, miliacin [4,7]. Prospects for further research should also be focused on determining the optimal dispersion of the introduction of pop sorghum into the product, the possibility of replacing it with extruded sorghum flour.…”

Section: Discussionmentioning

confidence: 99%

“…[2], and the greatest demand for cereal bars is observed in the USA and England [3]. To improve the nutritional profile of cereal bars, it is suggested to use oat and wheat flakes [4], seeds of flax, sunflower and their processed products [5], berries, fruits, nuts [6] or sprouted grains [7]. The formulations of bars with the addition of amaranth seeds and dried fruits of black chokeberry [8], puffed rice [9] have been developed.…”

Section: Problem Descriptionmentioning

confidence: 99%

Effect of pop sorghum on the quality of gluten-free cereal bars

Aleksandrova

Mykolenko

Tymchak

et al. 2021

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Subject of research: technology for the production of gluten-free cereal bars Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suffering from gluten intolerance. Main scientific results: Changes in the amino acid composition of sorghum grain due to microwave processing were determined. Formulations of cereal bars were developed using the following ingredients: bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, sorghum pop sorghum, vanilla sugar. The advantages of the biological value of pop sorghum as a promising ingredient in bars were revealed. The influence of the content of pop sorghum in the amount of 4, 6, 8 % in the recipe of cereal bars on their organoleptic and structural-mechanical properties was determined, the nutritional and energy value of the products was established. It was revealed that the introduction of pop sorghum into the composition of the recipe for cereal bars had a significant effect on the maximum load, deformation at maximum load and the coefficient of elasticity of bars. Practical recommendations on the recipe composition of gluten-free cereal bars for pop sorghum and technological modes of their production were developed. The area of practical use of the research results: food enterprises for the production of snacks and functional products, in particular, food concentrate enterprises, restaurants, craft food production. Innovative technological product: technology for the production of gluten-free cereal bars with the addition of pop sorghum Scope of application of an innovative technological product: manufactures engaged in the production of functional food products with high nutritional value in a relatively small volume are an excellent source of energy, dietary fiber, vitamins, macro- and microelements for the human body, in particular, consumers suffer from gluten intolerance.

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“…Finally, pop sorghum is generally more tender and does not contain the hulls common in popcorn (Rao & Murty, 1982). In addition, the starch and protein in popped sorghum is more digestible than in the unpopped grain (Saravanabavan et al, 2013). This phenomenon could lead to an increase of pop sorghum flour-based products and animal feed.…”

Section: Introductionmentioning

confidence: 99%

Registration of Tx3489 and Tx3490 sorghum germplasm with enhanced popping attributes

Kent

Boerman

Rooney

2021

J of Plant Registrations

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Sorghum [Sorghum bicolor (L.) Moench] germplasm lines Tx3489 (Reg. no. GP-943, PI 698649) and Tx3490 (Reg. no GP-944, PI 698650) with yellow seed, favorable agronomics, and popping attributes in hybrid combinations were developed by the Texas A&M AgriLife Research sorghum breeding and genetics program in 2020. Compared with a grain sorghum hybrid check, these lines produced hybrids with similar agronomic performance and superior popping performance. In hybrid combinations, the two lines produced hybrids comparable to the agronomic productivity of standard grain sorghum hybrids. Additionally, these two lines produced hybrids with 84 and 78% popping efficiency, 9:1 and 7.4:1 expansion ratios and 0.35-and 0.34-cm 3 flake sizes. In contrast, the check hybrid produced grain with 74% popping efficiency, 6.3:1 expansion ratio and a 0.25-cm 3 flake. Ultimately these two lines produce grain sorghum hybrids with comparable agronomic productivity and superior popping performance. While these lines can be used as pollinator parents to produce grain sorghum hybrids for popping, they may also be a parent for the development of new pop sorghum parental lines.

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Effect of popping on sorghum starch digestibility and predicted glycemic index

Cited by 31 publications

References 26 publications

Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed

Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed

Effect of pop sorghum on the quality of gluten-free cereal bars

Registration of Tx3489 and Tx3490 sorghum germplasm with enhanced popping attributes

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