Studies on Screening of Sorghum Varieties for Popping

Anithasri, M.J.; Vennila, P; Ilamaran, M.

doi:10.29321/maj.2018.000138

Cited by 3 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increment in starch solubilization confirms the changes associated with starch on puffing (Ferrel et al, 1966). The above findings are in accordance with the results of Dharmaraj et al (2012), Kapoor (2013), Anithasri et al (2018) and Huang et al (2018). Puffing induced phase transition of the crystalline arrangement of starch to a more amorphous form was confirmed by narrowing of band and change in intensity of Fourier Transform Infrared Spectra.…”

Section: Effect Of Puffing On Physicochemical Attributessupporting

confidence: 91%

“…Water and salt treated foxtail millet grains has higher popping percentage as compared to citric acid and sugar treated grains (Gurupavithra et al, 2013). Similar findings have been observed by Anithasri et al (2018) in which water and salttreated sorghum grains achieved a higher expansion ratio and popping yield than sugar and citric acid treatment. The least puffing quality observed in citric acid treatment might be due to acid hydrolysis of starch and weakening of lignocellulose bonding in outer hull thereby affecting pressure build-up required for expansion (Ohishi et al, 2007).…”

Section: Ingredientssupporting

confidence: 88%

“…Hence, total mineral content of popped foxtail millet is lower than raw grains (Choudhury et al, 2011). A similar reduction in total ash, calcium and iron levels was observed by Anithasri et al (2018). Unlike other puffing methods, mineral content increases in the case of sand puffing due to adherence of sand bed associated minerals in puffed grain surface (Mir et al, 2016).…”

Section: Effect Of Puffing On Physicochemical Attributesmentioning

confidence: 57%

See 2 more Smart Citations

Processing, characteristics and applications of expanded grains

Subramani,

Kumaraguruparaswami,

et al. 2023

AUDJG - Food Technology

View full text Add to dashboard Cite

The popping and puffing are adiabatic expansion process in which the grains are exposed to high temperature for short time. The heat increases vapour pressure inside the grain leading to rupture of outer shell with expansion of starchy endosperm to several folds creating a crispy and aerated puffed snack. Conventional puffing methods use hot air, oil and sand as medium of puffing, whereas non-conventional puffing methods make use of microwave, fluidized air and pressure differential in system. Although it is commonly believed that processing conditions solely influence the quality of expanded grains, many other variables such as physical, chemical and genetic characteristics of grain, post-harvest handling practices, storage conditions and pre-treatments can also largely affect quality indices of expanded grains. As exposed to heat for only short time, expanded grains retain majority of nutrients and even improved digestibility and nutrient bioavailability traits. Flour obtained by milling of expanded grains exhibit desired functional properties expected in bakery products. This paper briefly discussed the factors influencing puffing quality and effects of puffing on physicochemical and morphological characteristics of grain along with its applications.

show abstract

Section: Effect Of Puffing On Physicochemical Attributessupporting

confidence: 91%

Section: Ingredientssupporting

confidence: 88%

Section: Effect Of Puffing On Physicochemical Attributesmentioning

confidence: 57%

See 1 more Smart Citation

Processing, characteristics and applications of expanded grains

Subramani,

Kumaraguruparaswami,

et al. 2023

AUDJG - Food Technology

View full text Add to dashboard Cite

show abstract

“…Effect of grain moisture content on popping quality of sorghum was studied at different red and white sorghum. Sorghum can be tempered to optimum moisture content and coated with different ingredients as pretreatments in order to increase the number of popped kernels and improve their popping quality (Mishra et al, 2015b; Gely and Pagano 2017; Anithasri et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The popping quality of varieties of sorghum has been studied by various workers (Mishra et al 2014;Mishra et al, 2015a;Raya et al, 2015;Tymchak and Kuianov, 2018). Puffing and popping are the old, simplest, inexpensive and quick traditional methods for preparation of functional foods and ready-to-eat snack products (Jaybhaye et al, 2014;Anithasri et al, 2018). Popping is a simultaneous starch gelatinization and expansion process, during which grains are exposed to high temperatures for short time (Mishra et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Grain Moisture Content on Popping Yield of Sorghum Genotypes

Nikolov¹,

Golubinova²,

Petrova³

et al. 2019

BUASVMCN-FST

View full text Add to dashboard Cite

This paper aimed at providing popping characteristics of different red and white sorghum genotypes according to different moisture content at traditional methods of popping using high temperature for a short time (HTST). To increasing grain moisture level, seven sorghum genotypes - mutant and hybrid lines (M1(6282), 16113, 16121, 1641, 1643, 1651, 1673) were soaked to 0, 60, 120 and 180 min in distilled water. The popping rate and expansion ratio were recorded. The results showed that conventional method of popping is a good main to produce pops sorghum after increasing moisture of grains. Moistening of grains from 13-16 % increased 5.3-10.2% popping rate of all sorghum genotypes. The mutant line M1(6282) with red coloration of pericarp had the highest popping rate and expansion ratio at 16% moisture i.e. 85% and 3.88 %, respectively. There was correlation between diameter of grains and parameters expansion ratio (from 0.604 to 0.724), popping rate (from 0.815 to 0.878) and moisture grains (from 0.815 to 0.878).

show abstract

Microwave assisted popping of five Andean cultivars of ñuña beans: Process optimization and effect of grain’s moisture content

Saavedra,

Claudio Miano

2024

Sci. agropecu

View full text Add to dashboard Cite

This research aimed to optimize the microwave popping process of 5 cultivars of ñuña beans under different moisture content. This work was divided into two stages: determining the optimal time and microwave power for maximum popping and studying the effect of initial grain moisture content on popping percentage. For this, grains were conditioned to 9%, 11%, 13% and 15% of moisture content. The results suggested that only the cultivars “Vaquita poroto”, “Negra” and “Jabona” cultivars reach the highest popping percentages selecting optimum microwave power and process time. In addition, this work found that for every studied cultivar, moisture content between 9 to 11% w.b (wet basis). is suitable to maximize popping percentage. Moisture contents greater than 13% w.b. drastically reduced the popping percentage but increased expansion percentage. In conclusion, this work recommended “Vaquita poroto” cultivar since it presented the maximum popping percentage even at moisture content up to 13% w.b. As practical applications, popping process using microwave has not been widely study, especially for non-conventional popping beans. These beans are consumed in South America; however, they can be exported as a healthy snack. In addition, this work optimized the process and selected the best cultivar of this bean to be industrialized. In addition, the present work demonstrated the importance of the initial moisture content of the beans to improve quality and yield of burst grains.

show abstract

Studies on Screening of Sorghum Varieties for Popping

Cited by 3 publications

References 0 publications

Processing, characteristics and applications of expanded grains

Processing, characteristics and applications of expanded grains

Effect of Grain Moisture Content on Popping Yield of Sorghum Genotypes

Microwave assisted popping of five Andean cultivars of ñuña beans: Process optimization and effect of grain’s moisture content

Contact Info

Product

Resources

About