Effect of moisture content on the expansion volume of popped Amaranth seeds by hot air and superheated steam using a fluidized bed system.
The effect of the initial moisture content (X(0)) of amaranth seeds on expansion volume after popping was examined in hot air and superheated steam (SHS), using a fluidized bed system (FBS). The moisturized seeds were prepared under various vapor pressures due to various saturated salt solutions. In hot air, the maximum expansion volume was shown by seeds having X(0) of 0.16 at 260 degrees C for 15 sec, reaching 8.7-fold of the pre-popped seeds. Heating by SHS decreased the volume slightly. Thus, popping of amaranth seeds is influenced not only by the moisture content of the seeds, but also by moisture in the heat media.
Konishi
Yotaro
Y
Department of Food Science and Nutrition, Graduate School of Human Life Science, Osaka City University, Sumiyoshi-ku, Osaka 558-8585, Japan. konishi@life.osaka-cu.ac.jp
Iyota
Hiroyuki
H
Yoshida
Kaori
K
Moritani
Junko
J
Inoue
Tamotsu
T
Nishimura
Nobuya
N
Nomura
Tomohiro
T
D000388:Air; D027721:Amaranthus; D006358:Hot Temperature; D006813:Humidity; D012639:Seeds; D013227:Steam
D013227:Steam