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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(1): 180-192
DOI: https://doi.org/10.20546/ijcmas.2020.901.021


Optimization of Process Technology for Popping of Sorghum
Kanifnath Nakade1*, Smita Khodke1, Avinash Kakade2 and Nilza Othzes3
1Department of Agriculture Process Engineering, 2SRF at AICRP on PHET, Dr.PDKV Akola
3Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani, India
*Corresponding author
Abstract:

Sorghum popps were developed with high temperature short time (HTST) popping process. The effect of process parameters viz. Soaking time (ST), Conditioning time (CT) and Popping temperature (PT) on the product quality was investigated by conducting experiments using Box Behnken Design (BBD). Linear and quadratic models were developed using response surface methodology (RSM) to study the synergy between process parameters and responses in terms of popping yield (PY), expansion ratio (ER), crispness (Csp), hardness (HRD) and colour L* value. The optimal product quality were obtained at the optimal process condition as Popping temperature at 260 °C followed by Soaking time (80o C, 2 min) and Conditioning time 3 h having popping yield (85.64 %), expansion ratio (15.17), crispness (11 + peaks), hardness (17 N) and colour L* value (75.61).


Keywords: Sorghum, Hardness, Yield
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How to cite this article:

Kanifnath Nakade, Smita Khodke, Avinash Kakade and Nilza Othzes. 2020. Optimization of Process Technology for Popping of Sorghum. Int.J.Curr.Microbiol.App.Sci. 9(1): 180-192. doi: https://doi.org/10.20546/ijcmas.2020.901.021