Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)

F. G. Castro-Campos; A. H. Cabrera-Ramírez; E. Morales-Sánchez; M. E. Rodríguez-García; M. Villamiel; M. Ramos-López; M. Gaytán-Martínez

doi:10.1016/j.foodchem.2021.129092

Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)

F. G. Castro-Campos, A. H. Cabrera-Ramírez, E. Morales-Sánchez, M. E. Rodríguez-García, M. Villamiel, M. Ramos-López, M. Gaytán-Martínez

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20 Scopus citations

Abstract

The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process.

Original language	English
Article number	129092
Journal	Food Chemistry
Volume	348
DOIs	https://doi.org/10.1016/j.foodchem.2021.129092
State	Published - 30 Jun 2021
Externally published	Yes

Keywords

Popped sorghum
Sorghum Bicolor L. Moench
Starch
Thermal properties

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10.1016/j.foodchem.2021.129092

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title = "Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)",

abstract = "The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process.",

keywords = "Popped sorghum, Sorghum Bicolor L. Moench, Starch, Thermal properties",

author = "Castro-Campos, {F. G.} and Cabrera-Ram{\'i}rez, {A. H.} and E. Morales-S{\'a}nchez and Rodr{\'i}guez-Garc{\'i}a, {M. E.} and M. Villamiel and M. Ramos-L{\'o}pez and M. Gayt{\'a}n-Mart{\'i}nez",

note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2021",

month = jun,

day = "30",

doi = "10.1016/j.foodchem.2021.129092",

language = "Ingl{\'e}s",

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AU - Castro-Campos, F. G.

AU - Cabrera-Ramírez, A. H.

AU - Morales-Sánchez, E.

AU - Rodríguez-García, M. E.

AU - Villamiel, M.

AU - Ramos-López, M.

AU - Gaytán-Martínez, M.

PY - 2021/6/30

Y1 - 2021/6/30

N2 - The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process.

AB - The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process.

KW - Popped sorghum

KW - Sorghum Bicolor L. Moench

KW - Starch

KW - Thermal properties

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AN - SCOPUS:85100008758

SN - 0308-8146

VL - 348

JO - Food Chemistry

JF - Food Chemistry

M1 - 129092

ER -

Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)

Abstract

Keywords

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