Relationship between the corneous and floury endosperm content and the popped sorghum quality |
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| Affiliation: | 1. Institut d''Economie Rurale (IER), Laboratoire Sol Eau Plante de Sotuba, P.O. Box 262, Bamako, Mali;2. CIRAD, UMR AGAP, F-34398, Montpellier, France;3. CIRAD, UMR QUALISUD, F-34398, Montpellier, France;4. CIRAD, UMR SELMET, F-34398, Montpellier, France;1. Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe, Argentina;2. CONICET, Godoy Cruz 2290, Buenos Aires, C1425FQB, Argentina;1. Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China;2. Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China;1. Campo Experimental Valle de México, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP). Km. 13.5 Carretera Los Reyes-Texcoco, Coatlinchán, Texcoco, Estado de México, C.P. 56250, Mexico;2. Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro. Libramiento Norponiente, No. 2000., Fracc. Real de Juriquilla, Querétaro, Querétaro, C. P. 76230, Mexico;1. Federal Institute Farroupilha, Campus Alegrete, 97555-000, Alegrete, RS, Brazil;2. Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900, Pelotas, RS, Brazil;1. Departamento de Ingeniería y Tecnología, FES-Cuautitlán, Universidad Nacional Autónoma de México, Laboratorio de Procesos en Ingeniería Agroalimentaria, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xala, Cuautitlán Izcalli, Edo. De México, CP.54714, Mexico;2. Ciencias de la Salud, Universidad del Valle de México, Campus Querétaro, Naranjos Punta Juriquilla no, 1000 A, Santa Rosa Jáuregui, C.P: 76230, Querétaro, Qro, Mexico;3. Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada. Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, C.P. 76230, Mexico;4. Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Querétaro, Querétaro, C.P. 76090, Mexico;5. Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro Centro Universitario, cerro de las campanas s/n col. Centro Universitario, Santiago de Querétaro, Qro, C.P. 76010, Mexico |
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| Abstract: | Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. |
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| Keywords: | Popped sorghum Corneous endosperm Floury endosperm |
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