TY - JOUR
T1 - Relationship between the corneous and floury endosperm content and the popped sorghum quality
AU - Cabrera-Ramírez, A. H.
AU - Castro-Campos, F. G.
AU - Gaytán-Martínez, M.
AU - Morales-Sánchez, E.
N1 - Publisher Copyright:
© 2020
PY - 2020/9
Y1 - 2020/9
N2 - Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum.
AB - Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum.
KW - Corneous endosperm
KW - Floury endosperm
KW - Popped sorghum
KW - Sorghum bicolor spp.
UR - http://www.scopus.com/inward/record.url?scp=85085580295&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2020.102999
DO - 10.1016/j.jcs.2020.102999
M3 - Artículo
AN - SCOPUS:85085580295
SN - 0733-5210
VL - 95
JO - Journal of Cereal Science
JF - Journal of Cereal Science
M1 - 102999
ER -