Bressani R, Tuna E
Facultad de Agronomía, Universidad de San Carlos de Guatemala.
Arch Latinoam Nutr. 1992 Sep;42(3):275-82.
The purpose of this study was to attempt to establish a possible relationship between the physical characteristics of grain sorghum and its capacity to expand. Eleven national varieties of sorghum were studied and were characterized for color, weight of 100 grains, number of grains in 40 grams, grain density and texture. Before subjecting the samples to the popping process, the method was standardized with respect to the experimental load. These tests helped to select a 62-gram load. Likewise, the effect of grain moisture content was studied. Results indicated that a soaking time of 45 minutes gave the best percent expansion. Highly statistical significant differences were found in the physical characteristics among the eleven sorghum varieties, as was also the case with respect to change in volume, popped grains and percentage of popped grains, which varied between 7.42 to 89.29%. The initial volume of the grain was negatively associated to the percentage of expanded grains. The initial grain volume was significantly negatively related to the unpopped grain. The final volume significantly correlated with the number of grain in 40 grams, with endosperm texture and grain density. Even though physical structure is important in grain expansion, other factors like chemical composition may also be of significance.
本研究的目的是试图确定高粱的物理特性与其膨胀能力之间可能存在的关系。对11个高粱国家品种进行了研究，并对其颜色、百粒重、40克粒数、籽粒密度和质地进行了表征。在对样品进行爆花处理之前，对实验负荷的方法进行了标准化。这些测试有助于选择62克的负荷。同样，研究了籽粒含水量的影响。结果表明，45分钟的浸泡时间能产生最佳的膨胀率。在11个高粱品种的物理特性方面发现了高度统计学显著差异，在体积变化、爆花粒和爆花粒百分比方面也是如此，爆花粒百分比在7.42%至89.29%之间变化。籽粒的初始体积与膨胀粒百分比呈负相关。初始籽粒体积与未爆花粒显著负相关。最终体积与40克粒数、胚乳质地和籽粒密度显著相关。尽管物理结构在籽粒膨胀中很重要，但其他因素如化学成分也可能具有重要意义。
