EFFECT OF STORAGE-CONDITIONS ON POPPING QUALITY OF SORGHUM

被引：0
|
作者：
GUPTA, A [1 ]
SRIVASTAVA, R [1 ]
SRIVASTAVA, S [1 ]
机构：
[1] GOVIND BALLABH PANT UNIV AGR & TECHNOL,COLL HOME SCI,DEPT FOODS & NUTR,PANTNAGAR 263145,UTTAR PRADESH,INDIA
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1995年 / 32卷 / 03期
关键词：
SORGHUM; STORAGE; RELATIVE HUMIDITY; POPPING QUALITY; ORGANOLEPTIC QUALITY;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sorghum (Sorghum bicolor L. Moench) grains, var. 'Gwalior White', were stored at 50 to 80+/-3% relative humidities at 24+/-18 degrees C for 6 and 12 months. samples stored at 80+/-3% RH showed the highest popping, popping volume, expansion volume, flake size and organoleptic qualities. Grain hardness had significantly negative correlation with flake size, expansion volume, popping %, and grain moisture.
引用
收藏
页码：211 / 212
页数：2
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