Mishra, G. and Joshi, D.C. and Mohapatra, D. (2015) Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology. Journal of Food Science and Technology, 52 (12). pp. 7839-7849.
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Abstract
Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12–20 % moisture content by the addition of 0–2 % salt solutions. Oil was applied (0–10 % w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62 % (wb), 0.55 % salt and 10 % oil with popping yield of 82.228 %, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18 W/g and residence time ranging from 100 to 180 s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg−1 and residence time of 140 s.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Sorghum, Microwave heating, Moisture, Oil, Salt |
| Author Affiliation: | Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal, India |
| Subjects: | Plant Protection |
| Divisions: | Sorghum |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 10 Jan 2017 06:50 |
| Last Modified: | 10 Jan 2017 06:50 |
| Official URL: | http://dx.doi.org/10.1007/s13197-015-1898-9 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14661 |
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