tailieunhanh - Optimization of process technology for popping of sorghum

Sorghum popps were developed with high temperature short time (HTST) popping process. The effect of process parameters viz. Soaking time (ST), Conditioning time (CT) and Popping temperature (PT) on the product quality was investigated by conducting experiments using Box Behnken Design (BBD). Linear and quadratic models were developed using response surface methodology (RSM) to study the synergy between process parameters and responses in terms of popping yield (PY), expansion ratio (ER), crispness (Csp), hardness (HRD) and colour L* value. The optimal product quality were obtained at the optimal process condition as Popping temperature at 260 °C followed by Soaking time (80o C, 2 min) and Conditioning time 3 h having popping yield ( %), expansion ratio (), crispness (11 + peaks), hardness (17 N) and colour L* value (). | 2020 9 1 180-192 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 1 2020 Journal homepage http Original Research Article https Optimization of Process Technology for Popping of Sorghum 1 1 2 3 Kanifnath Nakade1 Smita Khodke1 Avinash Kakade2 and Nilza Othzes3 1 Department of Agriculture Process engineering 2SRF at AICRP on PHET Akola Departmern of Agricultural Process Engineering College of Agricultural Engineering and Technology Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani India Corresponding author ABSTRACT Keywords Sorghum Hardness Yield Article Info Accepted 15 December 2019 Available Online 20 January 2020 Sorghum popps were developed with high temperature short time HTST popping process. The effect of process parameters viz. Soaking time ST Conditioning time CT and Popping temperature PT on the product quality was investigated by conducting experiments using Box Behnken Design BBD . Linear and quadratic models were developed using response surface methodology RSM to study the synergy between process parameters and responses in terms of popping yield PY expansion ratio ER crispness Csp hardness HRD and colour L value. The optimal product quality were obtained at the optimal process condition as Popping temperature at 260 C followed by Soaking time 80o C 2 min and Conditioning time 3 h having popping yield expansion ratio crispness 11 peaks hardness 17 N and colour L value . Introduction Sorghum Sorghum bicolor popularly called as jowar is the king of millets and is the fifth in importance among the world s cereals after wheat rice maize and barley. The nutrient composition of sorghum grain indicates that it is a good source of energy protein vitamins and minerals including trace elements. Sorghum has per cent of moisture and about per cent of protein and a lower fat .

• Nông nghiệp
• Optimization of process technology
• Popping of sorghum
• Process technology
• Response surface methodology
• Popping yield
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