爆制高粱的替代技术：一项比较研究。
Alternative technologies for the production of popped sorghum: a comparative study.
作者信息
Vázquez-Sosa Gloria G, Cabrera-Ramírez Angel H, Reyes-Vega María L, Morales-Sánchez Eduardo, Gaytán-Martínez Marcela, Vega-Vázquez Lucia B
机构信息
Posgrado en Ingeniería de Calidad Y Productividad, Universidad Autónoma de Querétaro, Cerro de Las Campanas S/N Col. Las Campanas, Santiago de Querétaro, Querétaro México.
Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro México.
出版信息
J Food Sci Technol. 2023 Jan;60(1):103-113. doi: 10.1007/s13197-022-05592-0. Epub 2022 Sep 21.
Sorghum is the fifth most harvested crop worldwide, being the popped sorghum as one of the most common snacks in India and some Asian regions. Therefore, this study evaluated how the processing method influences the microstructure, volumetric and textural properties of popped sorghum microstructure, volumetric and textural properties. White sorghum "Paloma" variety (11% moisture) was assessed, which was popped using three processing methods: microwave, pan-frying, and hot salt-frying using three temperature levels. Volumetric and yield characteristics were evaluated for the popped kernels, as their microstructure and texture profile. The popped sorghum obtained through the hot salt-frying method had a microstructure composed of polygonal cells. Also, it showed the best volumetric characteristics (volume), good expansion index, and high process yield. Finally, the hot salt-frying method showed better textural features associated with the attributes of a satisfactory product for consumers.
高粱是全球收获量第五大的作物，爆制高粱是印度和一些亚洲地区最常见的零食之一。因此，本研究评估了加工方法如何影响爆制高粱的微观结构、体积和质地特性。对白色高粱“帕洛玛”品种（含水量11%）进行了评估，使用三种加工方法进行爆制：微波加热、煎锅煎制和使用三个温度水平的热盐煎制。对爆制后的谷粒进行了体积和产量特性评估，以及它们的微观结构和质地剖面分析。通过热盐煎制方法获得的爆制高粱具有由多边形细胞组成的微观结构。此外，它还表现出最佳的体积特性（体积）、良好的膨胀指数和高加工产量。最后，热盐煎制方法显示出与消费者满意产品属性相关的更好质地特征。
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