DEVELOPMENT OF VACUUM PROCESS TECHNOLOGY FOR SORGHUM POPPING
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Date
2022-12-20
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University of Agricultural Sciences, Bangalore
Abstract
A study was conducted to develop vacuum popping technology for sorghum using a
hypobaric processor and found significantly reduced popping temperature for sorghum (80ºC) compared to the conventional open pan roasting method (200-250ºC) and hot air puffing (260ºC). The vacuum popping conditions of sorghum were optimized using response surface methodology with a face centered central-composite design with three levels of two process variables i.e., vacuum pressure (25-45 kPa) and popping temperature (80-100ºC). Among the different treatments, hypobarically tempered sorghum at 18 per cent moisture content and 25 kPa vacuum pressure conditioning for 2 hours yielded good popping characteristics compared to conditioning in atmospheric conditions (18% moisture content for 4 hours). The optimum popping conditions obtained were a vacuum pressure of 45 kPa and a popping temperature of 87ºC and could result in popping yield (77.90%), popping effectiveness (54.46%), unpopped kernel percentage (15.13%), expansion ratio (7.67), bulk density (104.70 kg/m3), hardness (71.23 N), fracturability (52.51 N), L* value (79.43) and an overall acceptability value (8.25). The optimized products showed improved nutritional properties and sensory attributescompared to conventionally popped products.