Estimation and classification of popping expansion capacity in popcorn breeding programs using NIR spectroscopy

Oliveira, Gustavo Hugo Ferreira de; Murray, Seth C.; Júnior, Luís Carlos Cunha; Lima, Kássio M. G.; Morais, Camilo L. M.; Teixeira, Gustavo Henrique de Almeida; Môro, Gustavo Vitti

doi:10.1016/j.jcs.2019.102861

Cited by 7 publications

(3 citation statements)

References 32 publications

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“…In addition, the qualitative determination of macromolecule constituents and the extent of kernel expansion are major criteria for determining popcorn quality [ 9 ]. Mass and expansion volume of kernels are important traits that enhance commercial value of popcorn [ 10 ]. In South Africa, there is dearth of information on popcorn quality, seed-related traits, and genotype influence on the quality of popcorn [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality and Popability of Popcorn (Zea mays L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa

Dada

Mavengahama

Kutu

2023

International Journal of Food Science

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The dietary value of popcorn, an important snack, depends on its proximate and nutritional constituents, while the economic worth is based on popability and expansion traits of the kernels. There is paucity of information on how soil fertility influences or relates with popping potentials as well as quality of popcorn kernel in semi-arid region. Therefore, the proximate composition and popping parameters of popcorn in response to organic and inorganic fertilizers were investigated. The field trial was conducted in 2017-2019, and it comprised five amendment rates including 90 and 180 kg ha-1 NPK fertilizer and 4 and 8 t ha-1 compost and unamended treatment as the control. The trial was arranged in randomized complete block design in triplicate. Data on kernel yield, biomass, and harvest index were evaluated. Kernels were analysed for proximate composition and popping indices using standard procedures. Across the two seasons, mean protein (8.1%) and fibre (10.2%) contents were highest in kernels from plots fertilized with NPK at 180 kg ha-1, while grains from plots fertilized with 8 t ha-1 compost had the highest moisture (19.3%) and starch (50.1%) contents. The highest kernel expansion of 54.18 cm3 g-1 and 77.6% popped kernels were obtained in plots fertilized with 4 t ha-1 compost. Most of the kernels (61%) were small-sized caryopsis. Popability is significantly associated with volume expansion ( r = 0.696 ). Proximate components and popability improved greatly in compost-augmented field relative to the unfertilized plots. Application of 4 or 8 t ha-1 sorted municipal solid waste compost to Luvisol enhanced growth and nutritional quality of popcorn. In view of promoting nutrient cycling towards improving soil fertility without compromising environmental health, compost is comparable and a good alternative to fossil-based mineral fertilizers.

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Section: Introductionmentioning

confidence: 99%

Nutritional Quality and Popability of Popcorn (Zea mays L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa

Dada

Mavengahama

Kutu

2023

International Journal of Food Science

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“…To date, the research and development in pop sorghum mirrors the approaches used in popcorn to identify traits, such as moisture content, kernel size, endosperm type, and physical endosperm structure that affect popping (Pordesimo et al., 1990; Song et al., 1991; Saito et al., 2021). More recently, near‐infrared spectroscopy (NIRS) has shown promise as a way to select popcorn (Ferreira de Oliveira et al., 2020). Although popcorn and sorghum kernels are morphologically different, it is likely that some of the traits that influence popping performance in popcorn will also influence the popping quality in sorghum.…”

Section: Introductionmentioning

confidence: 99%

Assessment of kernel characteristics to predict popping performance in grain sorghum

2022

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Growth in the niche market of popped grain sorghum [Sorghum bicolor (L.) Moench] has increased the demand for grain sorghum lines or hybrids with improved popping quality. While there is a clear morphological difference in kernel morphology between popcorn [Zea mays L. everta] and most other types of corn, most grain sorghum genotypes have kernels with generally similar morphological structure. The absence of a specific kernel morphology for sorghum makes it impossible to eliminate types of grain sorghum that will not pop based solely on that morphology. Consequently, screening of any sorghum genotype requires the actual popping of grain from that genotype. As such, the identification of traits or combinations thereof that effectively screen grain sorghum genotypes for popping efficiency (PE), expansion ratio (ER), flake size (FS), and popped density (PD) is necessary. Herein, grain from 78 diverse genotypes grown in two environments were characterized for physical (i.e., diameter, thousand kernel weight, kernel hardness index, test weight, and visual hardness rating), compositional (i.e., starch, fiber, fat, ash, and protein), and popping characteristics (i.e., PE, ER, FS, and PD). No single physical or compositional trait was sufficiently correlated to prediction of popping performance. Multi-trait models better predicted popping performance than the single trait correlations. Further, multitrait models using compositional predictors increased prediction accuracies by 10.1% for PE, 42.9% for ER, 24.4% for FS, and 40.6% for PD compared with physical predictors. Among subgroups of genotypes, prediction accuracies varied considerably based on the criteria used to subdivide the genotypes. In conclusion, indirect selection for popping performance is possible by leveraging specific multi-trait models. INTRODUCTIONThe use of sorghum grain [Sorghum bicolor (L.) Moench] in food products has increased in the past ten years because of its neutral flavor, the absence of gluten, and the overall con-

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“…Devem possuir o valor mínimo de capacidade de expansão de 30 mL/g, sendo esse o principal parâmetro de qualidade do produto. A capacidade de expansão está diretamente relacionada com o volume e a maciez da pipoca, sendo inversamente proporcional ao índice de piruás (quantidade de grãos que não estouram) (Pereira Filho et al, 2015;Oliveira et al, 2020).…”

Section: Introductionunclassified

Extrato De Bixina De Sementes De Urucum Como Corante Natural Na Formulação De Pipoca De Micro-Ondas: Avaliação Sensorial E Efeitos Em Determinados Parâmetros De Qualidade

Chamone

Oliveira

Miguel

et al. 2020

HOLOS

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Esta pesquisa teve como objetivo obter um extrato lipídico rico em bixina, a partir de sementes de urucum e, avaliar a viabilidade de seu uso como corante natural na formulação de pipoca de micro-ondas. Sementes de urucum com 4,42 ± 0,32% de bixina foram submetidas a extração com óleo de soja e esse extrato foi adicionado em diferentes concentrações na formulação de pipoca e então avaliada a atividade antioxidante, capacidade de expansão e coloração dos produtos. A percepção sensorial também foi estudada por 70 consumidores, utilizando escala hedônica de 9 pontos e questionário CATA (check-all-that-apply) para associação das cores das pipocas com possíveis sabores. Verificou-se que é viável a adição do extrato como corante natural na formulação de pipoca de micro-ondas, não alterando as características de expansão dos produtos. Os maiores níveis de adição produziram pipocas com maior intensidade amarela (+b*) e com boa aceitação sensorial. Através do questionário CATA verificou-se que é recomendada a comercialização dos produtos com adição dos sabores bacon em todas as formulações adicionadas de extrato de bixina. Já as formulações adicionadas das maiores concentrações de bixina também podem ser comercializadas com os sabores manteiga, queijo, picante e mostarda. Essa pesquisa demonstra uma aplicação prática para a produção de um corante natural e afirma o seu potencial para formulação e comercialização de pipocas de micro-ondas

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Estimation and classification of popping expansion capacity in popcorn breeding programs using NIR spectroscopy

Abstract: CLoK Central Lancashire online Knowledge www.clok.uclan.ac.uk Estimation and classification of popping expansion capacity in popcorn breeding programs using NIR spectroscopy

Cited by 7 publications

References 32 publications

Nutritional Quality and Popability of Popcorn (Zea mays L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa

Nutritional Quality and Popability of Popcorn (Zea mays L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa

Assessment of kernel characteristics to predict popping performance in grain sorghum

Extrato De Bixina De Sementes De Urucum Como Corante Natural Na Formulação De Pipoca De Micro-Ondas: Avaliação Sensorial E Efeitos Em Determinados Parâmetros De Qualidade

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