Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

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 appl...

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Bibliographic Details
Published in:Journal of food science and technology 2015-12, Vol.52 (12), p.7839-7849
Main Authors: Mishra, Gayatri, Joshi, Dinesh C., Mohapatra, Debabandya
Format: Article
Language:English
Subjects:
Agricultural production
Analysis
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Food
Food Science
Grain
Humidity
Microwave heating
Moisture
Moisture content
Nutrition
Optimization
Original
Original Article
Ovens & stoves
Salt
Snack foods
Sorghum
Studies
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Summary: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.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-015-1898-9