Innovative Pretreatment Process for Puffing of Red Sorghum (Sorghum Bicolor)

  • T. Poongodi VijayakumarEmail author
  • M. Deepa
  • S. Sharmila
Part of the Springer Earth System Sciences book series (SPRINGEREARTH)


The present study was aimed to identify the innovative pretreatment process for puffing of red sorghum. The selected whole and dehusked sorghum grain was studied for its general characteristics prior to puffing treatments. The whole and dehusked grains were pretreated with plain water, standard liquid mixture, citric acid, sodium chloride, sodium carbonate, calcium carbonate and oil. The puffed products were analyzed for their physical and functional characteristics, nutritional composition, and sensory profile. The techno-economic feasibility of the process was also evaluated. The dehusking had significant influence on puffing yield and other determined characteristics of the puffed sorghum. Low puffing yield on sodium carbonate treatment and maximum yield on treatment with standard liquid mixture were observed. The expansion volume and puffing yield were high in pretreated grains and have shown high bulk density, water absorption and oil absorption capacity, swelling power, and moisture. The puffing process had significant influence on protein availability, ash and crude fiber content. The total cost of production of 1 kg of puffed sorghum was Rs. 57.00 and 63.00 respectively for whole and dehusked puffed sorghum grain.


Expansion Volume Calcium Carbonate Sodium Carbonate Water Absorption Capacity High Bulk Density 
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Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  • T. Poongodi Vijayakumar
    • 1
    Email author
  • M. Deepa
    • 1
  • S. Sharmila
    • 1
  1. 1.Department of Food SciencePeriyar UniversitySalemIndia

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