Studies on puffing of sorghum for process development
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Date
2013
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Publisher
MPUAT, Udaipur
Abstract
The demand for sorghum as a staple food is declining day by day, as there are no
alternative uses and value added products. Popped sorghum is one of the ready to eat
snacks which is popularly consumed by local growers. It has got potential to develop
value added products as a convenient ready-to-use food. In addition to the traditional
uses, new methods of processing have to be developed for the increased utilisation of the
grain. A number of process are used in the preparation of ready-to-eat cereals including
puffing, flaking and shredding of wheat, corn and rice but none for sorghum. The
objective of this study was to studies on puffing of sorghum for process development.
The quality of sorghum puffed by conventional and microwave was evaluated. The
effects of moisture content, microwave power and time on the puffing qualities of
sorghum were investigated.
Sorghum was adjusted at three moisture levels 18, 21 and 24% (wb) and puffed
with conventional and microwave method. In conventional method sorghum at 21%
moisture content for 3 min produced a higher puffing yield (83%), expansion ratio (4.44)
and flake size (0.18ml/grain). Similarly in microwave method sorghum at 21% moisture
content, 100 percent power level for 3 min produced highest puffing yield (89%),
expansion volume (8.67) and flake size (0.28). Puffed sorghum at low moisture content
(18%) produced high puffing yield but lowest expansion ratio and flake size in both
conventional and microwave method. Puffing at low moisture content and high
microwave power decreased the lightness of the puffed sorghum. The maximum value of
protein, fat and ash obtained in conventional method were 7.90%, 3.19%, and 2.36%,
similarly in microwave method value obtained were 7.91%, 3.16%, and 2.37%
respectively.
Description
“Studies on puffing of sorghum for process development
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Citation
Sharma and Champawat, 2013