Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)
The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process.
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Elsevier
2021
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| Online Access: | http://hdl.handle.net/10261/253234 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/100008989 |
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dig-cial-es-10261-2532342021-10-29T01:52:21Z Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) Castro-Campos, F. G. Cabrera-Ramírez, Ángel Humberto Morales-Sánchez, Eduardo Rodríguez-García, Mario E. Villamiel, Mar Ramos-López, Miguel Angel Gaytán-Martínez, Marcela Consejo Nacional de Ciencia y Tecnología (México) Universidad Autónoma de Querétaro The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process. Authors F.G. Castro-Campos and A.H. Cabrera-Ramírez thanks the “Consejo Nacional de Ciencia y Tecnología” (CONACYT-Mexico) for the financial support of their post-graduate position [Grant numbers: 712859 and 734975, respectively]. This research was supported by the FOPER-2018 and 2019 of the Universidad Autónoma de Querétaro. Peer reviewed 2021-10-28T10:46:42Z 2021-10-28T10:46:42Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Food Chemistry 348: 129092 (2021) http://hdl.handle.net/10261/253234 10.1016/j.foodchem.2021.129092 1873-7072 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/100008989 en https://doi.org/10.1016/j.foodchem.2021.129092 Sí none Elsevier |
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The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process. |
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Consejo Nacional de Ciencia y Tecnología (México) |
| author_facet |
Consejo Nacional de Ciencia y Tecnología (México) Castro-Campos, F. G. Cabrera-Ramírez, Ángel Humberto Morales-Sánchez, Eduardo Rodríguez-García, Mario E. Villamiel, Mar Ramos-López, Miguel Angel Gaytán-Martínez, Marcela |
| format |
artículo |
| author |
Castro-Campos, F. G. Cabrera-Ramírez, Ángel Humberto Morales-Sánchez, Eduardo Rodríguez-García, Mario E. Villamiel, Mar Ramos-López, Miguel Angel Gaytán-Martínez, Marcela |
| spellingShingle |
Castro-Campos, F. G. Cabrera-Ramírez, Ángel Humberto Morales-Sánchez, Eduardo Rodríguez-García, Mario E. Villamiel, Mar Ramos-López, Miguel Angel Gaytán-Martínez, Marcela Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) |
| author_sort |
Castro-Campos, F. G. |
| title |
Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) |
| title_short |
Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) |
| title_full |
Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) |
| title_fullStr |
Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) |
| title_full_unstemmed |
Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) |
| title_sort |
impact of the popping process on the structural and thermal properties of sorghum grains (sorghum bicolor l. moench) |
| publisher |
Elsevier |
| publishDate |
2021 |
| url |
http://hdl.handle.net/10261/253234 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/100008989 |
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