Abstract
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.
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Abbreviations
- CICATA:
-
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada
- INIFAP:
-
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
- TPA:
-
Texture profile analysis
- MWPD:
-
Microwave power density
- SEM:
-
Scanning electron microscope
- BSD:
-
Backscattered electron detector
- W:
-
Watt
- MHz:
-
Megahertz
- Cm:
-
Centimeter
- °C:
-
Celsius degrees
- g:
-
Grams
- s:
-
Seconds
- %:
-
Percentage
- µm:
-
Microns
- V:
-
Volume (cm3)
- EI:
-
Expansion index (dimensionless)
- PPY:
-
Popping process yield
- PP:
-
Popping performance
- ANOVA:
-
Analysis of variance
- PCA:
-
Principal component analysis
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Funding
Authors Gloria G. Vázquez-Sosa and Angel H. Cabrera-Ramírez were supported by a scholarship from the Consejo Nacional de Ciencia y Tecnología (CONACYT-México), with grant numbers: 774652 and 734975, respectively. Finally, The authors would like to thank the Universidad Autónoma de Querétaro for their financial support for this research through the “Quimíca Somos Todos 2020” project.
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GGVS carried out the experimental work, data curation and wrote de first draft of the MS. On the other hand, AHCR carried out part of the work, statistical analysis, supervised the work and wrote de MS. LBVV carried out part of the work, review the final version of the MS and funding acquisition. EMS supervised the work, data curation and edited the MS. MLRV wrote the draft of MS, performed the statistical analysis, and edited the final MS. MGM conceived the idea, supervised the work, administrated the project, and edited de MS.
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Vázquez-Sosa, G.G., Cabrera-Ramírez, A.H., Reyes-Vega, M.L. et al. Alternative technologies for the production of popped sorghum: a comparative study. J Food Sci Technol 60, 103–113 (2023). https://doi.org/10.1007/s13197-022-05592-0
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DOI: https://doi.org/10.1007/s13197-022-05592-0