title: Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology.
abstract: Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12-20 % moisture content by the addition of 0-2 % salt solutions. Oil was applied (0-10 % w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62 % (wb), 0.55 % salt and 10 % oil with popping yield of 82.228 %, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18 W/g and residence time ranging from 100 to 180 s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg(-1) and residence time of 140 s.
authors.affiliation: Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal India.
authors.forename: Gayatri
authors.identifier: 0000-0001-8941-5445
authors.initials: G
authors.lastname: Mishra
authors.affiliation: College of Food Processing Technology and Bio-Energy, AAU, Anand, Gujarat India.
authors.forename: Dinesh C
authors.initials: DC
authors.lastname: Joshi
authors.affiliation: Agricultural Produce Processing Division, Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh India.
authors.forename: Debabandya
authors.initials: D
authors.lastname: Mohapatra
keywords: Microwave heating; Moisture; Oil; Salt; Sorghum