TY - JOUR
T1 - Alternative technologies for the production of popped sorghum
T2 - a comparative study
AU - Vázquez-Sosa, Gloria G.
AU - Cabrera-Ramírez, Angel H.
AU - Reyes-Vega, María L.
AU - Morales-Sánchez, Eduardo
AU - Gaytán-Martínez, Marcela
AU - Vega-Vázquez, Lucia B.
N1 - Publisher Copyright:
© 2022, Association of Food Scientists & Technologists (India).
PY - 2023/1
Y1 - 2023/1
N2 - Sorghum is the fifth most harvested crop worldwide, being the popped sorghum as one of the most common snacks in India and some Asian regions. Therefore, this study evaluated how the processing method influences the microstructure, volumetric and textural properties of popped sorghum microstructure, volumetric and textural properties. White sorghum “Paloma” variety (11% moisture) was assessed, which was popped using three processing methods: microwave, pan-frying, and hot salt-frying using three temperature levels. Volumetric and yield characteristics were evaluated for the popped kernels, as their microstructure and texture profile. The popped sorghum obtained through the hot salt-frying method had a microstructure composed of polygonal cells. Also, it showed the best volumetric characteristics (volume), good expansion index, and high process yield. Finally, the hot salt-frying method showed better textural features associated with the attributes of a satisfactory product for consumers.
AB - Sorghum is the fifth most harvested crop worldwide, being the popped sorghum as one of the most common snacks in India and some Asian regions. Therefore, this study evaluated how the processing method influences the microstructure, volumetric and textural properties of popped sorghum microstructure, volumetric and textural properties. White sorghum “Paloma” variety (11% moisture) was assessed, which was popped using three processing methods: microwave, pan-frying, and hot salt-frying using three temperature levels. Volumetric and yield characteristics were evaluated for the popped kernels, as their microstructure and texture profile. The popped sorghum obtained through the hot salt-frying method had a microstructure composed of polygonal cells. Also, it showed the best volumetric characteristics (volume), good expansion index, and high process yield. Finally, the hot salt-frying method showed better textural features associated with the attributes of a satisfactory product for consumers.
KW - Microstructure
KW - Popped sorghum
KW - Sorghum bicolor spp
KW - Texture Profile Analysis
UR - http://www.scopus.com/inward/record.url?scp=85138405808&partnerID=8YFLogxK
U2 - 10.1007/s13197-022-05592-0
DO - 10.1007/s13197-022-05592-0
M3 - Artículo
C2 - 36618062
AN - SCOPUS:85138405808
SN - 0022-1155
VL - 60
SP - 103
EP - 113
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 1
ER -