SORGHUM GRAIN MOISTURE - ITS EFFECT ON POPPING QUALITY

被引：0
|
作者：
SINGH, M [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 | 1993年 / 30卷 / 04期
关键词：
SORGHUM; POPPING QUALITY; GRAIN MOISTURE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ten sorghum genotypes, viz. 'SPV-462', ''Pant Chari', 'SPV-475', 'SPV-881', 'CSH-9', 'CSH-6, 'CSH-11', 'SPH-504', 'CSH-10' and 'SPH-509'. were tempered to 12-20% grain moisture level and evaluated for popping %, popping volume, expansion volume and flake size. The popping % of the genotypes differed significantly at different levels of grain moisture. SPV-881 had the highest popping volume of 23.22 ml at 12% grain moisture, while genotypes 'SPV-462', 'SPV-881' and 'CSH-6' exhibited highest expansion volume at same grain moisture. 'SPV-881', 'SPH-504' and 'CSH-10' had the highest flake size at the same level of grain moisture.
引用
收藏
页码：296 / 297
页数：2
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