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

页码：211 / 212

页数：2

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