Effect of Grain Moisture Content on Popping Yield of Sorghum Genotypes

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology

Slaveya PETROVA¹  Bogdan NIKOLOV¹  Irena GOLUBINOVA²  Plamen MARINOV-SERAFIMOV² 

[1] 1University of Plovdiv “Paisii Hilendarski”, Faculty on Biology, 24 Tzar Assen Str., Plovdiv 4000;Institute of Forage Crops, Gen. Vladimir Vazov Str. 89, Pleven 5800;

关键词: expansion ratio;    moisture;    popping rate;    popping;    sorghum.;   

DOI  :  10.15835/buasvmcn-fst:2019.0023

来源: DOAJ

【 摘 要 】

This paper aimed at providing popping characteristics of different red and white sorghum genotypes according to different moisture content at traditional methods of popping using high temperature for a short time (HTST). To increasing grain moisture level, seven sorghum genotypes - mutant and hybrid lines (M1(6282), 16113, 16121, 1641, 1643, 1651, 1673) were soaked to 0, 60, 120 and 180 min in distilled water. The popping rate and expansion ratio were recorded. The results showed that conventional method of popping is a good main to produce pops sorghum after increasing moisture of grains. Moistening of grains from 13-16 % increased 5.3-10.2% popping rate of all sorghum genotypes. The mutant line M1(6282) with red coloration of pericarp had the highest popping rate and expansion ratio at 16% moisture i.e. 85% and 3.88 %, respectively. There was correlation between diameter of grains and parameters expansion ratio (from 0.604 to 0.724), popping rate (from 0.815 to 0.878) and moisture grains (from 0.815 to 0.878).

【 授权许可】

Unknown