Variation among sorghum genotypes for reduction in popping caused by threshing-induced kernel damage

Kent, Mitchell A.; Rooney, William L.

doi:10.1080/15427528.2021.1930315

Cited by 2 publications

(2 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The overall mean of the genotypes tested for PE (87.5%), ER (9.5:1), and FS (0.34 cm 3 ) are higher than in previous reports (Aruna et al., 2020; Pugh et al., 2017a) and are similar to hybrids specifically released for improved popping quality (Kent & Rooney. 2021 et al., 2021). While the means were relatively high, a wide range of variation remained among the tested hybrids, indicating that with judicious screening of existing hybrids, candidates for commercial popping can be identified.…”

Section: Resultsmentioning

confidence: 97%

Assessment of kernel characteristics to predict popping performance in grain sorghum

2022

Self Cite

View full text Add to dashboard Cite

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-

show abstract

Section: Resultsmentioning

confidence: 97%

Assessment of kernel characteristics to predict popping performance in grain sorghum

2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…For example, a sorghum variety of 103 N hardness shows better expansion as than 95 and 107 N hardness. Kent and Rooney (2021) studied effect of genotypes of sorghum on popping quality and reported about 84 hardness index showed optimum popping quality. Kamaraddi and Prakash (2015) also observed a similar phenomenon with the puffing of different rice varieties.…”

Section: Factors Affecting Popping and Puffing Quality Grainsmentioning

confidence: 99%

A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains

Swarnakar

Mohapatra

Das

2022

Food Processing Preservation

View full text Add to dashboard Cite

Cereals are the primary source of carbohydrates in food and provide energy for various metabolic activities. Some of them are good sources of protein, fiber, minerals, and vitamins (Oghbaei & Prakash, 2016). Cereal grains are consumed after processing like steaming, boiling, puffing, popping, extrusion, flaking, roasting, sprouting, etc. Nowadays, ready-to-eat expanded grains are getting more attention from the consumers due to their unique characteristics as ready or convenience food, nutritive value, health benefits, easy to digest, crispy texture, and lightness. The demand for readyto-eat puff grain products, also known as breakfast cereals, is rising day by day, and the consumers are looking for alternative product sources without compromising the quality and nutritional aspects.The market for ready-to-eat breakfast cereal was about 2.7 metric tons in 2001, and it grew up to 5 metric tons in 2016 (Johnson & Schuette, 2019).Ready-to-eat cereals are processed grain formulations suitable for human consumption without further processing or cooking. They are prepared by extrusion cooking, puffing, popping, flaking, frying, toasting, etc. Ready-to-eat food products include extruded snacks, puffed cereals, popcorns, rice flakes, potato chips, french fries, etc. (Nath et al., 2007). Quality of expanded cereal products depends upon its chemical composition, physical structure, and different steps followed in the whole processing system (Joshi, Mohapatra,

show abstract

Variation among sorghum genotypes for reduction in popping caused by threshing-induced kernel damage

Cited by 2 publications

References 21 publications

Assessment of kernel characteristics to predict popping performance in grain sorghum

Assessment of kernel characteristics to predict popping performance in grain sorghum

A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains

Contact Info

Product

Resources

About