Varietal influence on the microwave popping characteristics of sorghum

Mishra, Gayatri; Joshi, D. C.; Mohapatra, Debabandya; Babu, V. Bhushan

doi:10.1016/j.jcs.2015.06.001

Cited by 44 publications

(42 citation statements)

References 14 publications

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“…Many cereals have been so processed, and common processing conditions are essentially moisture, time and temperature (pressure). Expansion in such products is generally inversely related to amylose content (Hoke et al, 2007), but Mishra et al (2015) obtained a direct relationship. Expansion in such products is generally inversely related to amylose content (Hoke et al, 2007), but Mishra et al (2015) obtained a direct relationship.…”

Section: Puffing Popping and Instant Controlled Pressure Dropmentioning

confidence: 98%

“…Consequently, the products (Table 2) have high starch digestibility and GI (Roopa & Premavalli, 2008;Yaĝci & Evci, 2015;Kaur et al, 2016). While physical and chemical properties of such products have been extensively studied (Mishra et al, 2015), relatively limited information exists on digestibility, particularly on processing condition-glycaemia relationships. Puffing, popping or IDC conditions and grain properties can be varied and combined to yield products with diverse glycaemic and acceptable sensory properties.…”

Section: Puffing Popping and Instant Controlled Pressure Dropmentioning

confidence: 99%

“…Puffing involves steaming at high pressures in a close chamber and suddenly releasing the applied pressure (Lai & Cheng, 2004). When grains are heated to high temperatures, their internal moisture changes to superheated steam and, on escaping, pops the grains (Mishra et al, 2015). Instant controlled pressure drop (D etente Instantan ee Contrôl ee; DIC) entails heatmoisture treatments that are accompanied by a sudden change from high to vacuum pressures (Yaĝci & Evci, 2015).…”

Section: Boilingmentioning

confidence: 99%

“…Because of attendant sudden pressure or steam releases, highly open or porous structured products are obtained due to expansion (Mir et al, 2016). Expansion in such products is generally inversely related to amylose content (Hoke et al, 2007), but Mishra et al (2015) obtained a direct relationship. These conflicting deductions are possibly due to available heat for gelatinising high-amylose varieties.…”

Section: Boilingmentioning

confidence: 99%

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Cereal processing and glycaemic response

Sopade

2016

Int J of Food Sci Tech

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Summary Cereals are processed into diverse products using techniques that range from thermal to biotechnological, with different degrees of mechanical and pressure effects, in various moisture systems. Amongst others, cereal processing gelatinises starch, influences its digestibility and modulates glycaemia, and this review concentrates on recent developments on how cereal processing conditions affect these properties. In vitro and in vivo starch digestions are discussed, so also are types of digestible starches and glycaemic indices (GIs) of cereal products. Modelling of in vitro starch digestograms and estimated GIs of processing effects are highlighted. Extrusion moisture of and fermentation time‐dependent acidity in cereal products reduce GIs, and their lipid components can enhance amylose–lipid complexation to reduce starch digestibility. Cereal types and varieties differ in starch characteristics, micronutrients, amylase inhibitors and nonstarch components. This review explores how these endogenous factors, in association with exogenous factors, can assist in combining cereal processing conditions for desirable glycaemic outcomes.

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Section: Puffing Popping and Instant Controlled Pressure Dropmentioning

confidence: 98%

Section: Puffing Popping and Instant Controlled Pressure Dropmentioning

confidence: 99%

Section: Boilingmentioning

confidence: 99%

Section: Boilingmentioning

confidence: 99%

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Cereal processing and glycaemic response

Sopade

2016

Int J of Food Sci Tech

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“…It has been proposed that popping quality of sorghum is related to kernel traits that include endosperm color, kernel diameter, kernel weight, and kernel hardness (Mishra et al, 2015). Due to the stated relationship of these kernel traits and popping quality, we mapped trait loci for various kernel traits and compared the congruence of these QTL with the location of popping characteristic QTL.…”

Section: Qtl For Kernel Characteristicsmentioning

confidence: 99%

Identification of Quantitative Trait Loci for Popping Traits and Kernel Characteristics in Sorghum Grain

Pugh¹,

Rodríguez‐Herrera

Klein

et al. 2017

Crop Science

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Popped grain sorghum [Sorghum bicolor (L.) Moench] has developed a niche among specialty snack‐food consumers. In contrast with popcorn (Zea mays L.), sorghum has not benefitted from persistent selective breeding for popping efficiency and kernel expansion ratio. Although recent studies have already demonstrated that popping characteristics are heritable in sorghum, the discovery of quantitative trait loci (QTL) for these traits could help expedite and streamline the breeding process. To that end, the objective of this study was to identify regions of the sorghum genome associated with kernel popping traits. Using digital genotyping technology in conjunction with linkage mapping methodology, QTL were identified for kernel popping efficiency and kernel expansion ratio. Additionally, sets of QTL were identified for desirable traits including kernel weight, kernel diameter, kernel hardness, and kernel color. These results provide an initial assessment of regions of the sorghum genome that harbor trait loci controlling the popping quality of sorghum kernels and provide a basis for further detailed genetic studies of this relatively new use for food‐grade sorghum grain.

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Assessment of kernel characteristics to predict popping performance in grain sorghum

2022

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Growth in the niche market of popped grain sorghum [Sorghum bicolor (L.) Moench] has increased the demand for grain sorghum lines or hybrids with improved popping quality. While there is a clear morphological difference in kernel morphology between popcorn [Zea mays L. everta] and most other types of corn, most grain sorghum genotypes have kernels with generally similar morphological structure. The absence of a specific kernel morphology for sorghum makes it impossible to eliminate types of grain sorghum that will not pop based solely on that morphology. Consequently, screening of any sorghum genotype requires the actual popping of grain from that genotype. As such, the identification of traits or combinations thereof that effectively screen grain sorghum genotypes for popping efficiency (PE), expansion ratio (ER), flake size (FS), and popped density (PD) is necessary. Herein, grain from 78 diverse genotypes grown in two environments were characterized for physical (i.e., diameter, thousand kernel weight, kernel hardness index, test weight, and visual hardness rating), compositional (i.e., starch, fiber, fat, ash, and protein), and popping characteristics (i.e., PE, ER, FS, and PD). No single physical or compositional trait was sufficiently correlated to prediction of popping performance. Multi-trait models better predicted popping performance than the single trait correlations. Further, multitrait models using compositional predictors increased prediction accuracies by 10.1% for PE, 42.9% for ER, 24.4% for FS, and 40.6% for PD compared with physical predictors. Among subgroups of genotypes, prediction accuracies varied considerably based on the criteria used to subdivide the genotypes. In conclusion, indirect selection for popping performance is possible by leveraging specific multi-trait models. INTRODUCTIONThe use of sorghum grain [Sorghum bicolor (L.) Moench] in food products has increased in the past ten years because of its neutral flavor, the absence of gluten, and the overall con-

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Varietal influence on the microwave popping characteristics of sorghum

Cited by 44 publications

References 14 publications

Cereal processing and glycaemic response

Cereal processing and glycaemic response

Identification of Quantitative Trait Loci for Popping Traits and Kernel Characteristics in Sorghum Grain

Assessment of kernel characteristics to predict popping performance in grain sorghum

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