Physical and sensory properties of popped sorghum as affected by varying moisture contents
J. A. MITCHUM, Animal Science, Oklahoma State University, Food and Agricultral Products Research and Technology Center, Stillwater, OK 74078, S. Regnier, B. Jones, Animal Science, M. J. Hinds, Nutritional Sciences, and P. Rayas, Biochemistry and Molecular Biology.
Sorghum (Sorghum bicolor) is a grain that is not often used for human consumption but rather animal feed in the U.S. Popped sorghum may be a potential value-added product. In order to pop sorghum its moisture content is very important.
The objective of this study was to determine the effects of moisture content (MC) on sensory and physical properties of popped sorghum.
Yellow sorghum (var. NCY+260) with moisture contents of 7, 15, and 17% were popped in a hot air popcorn popper (Westbend). Objective measurements were taken on kernel color and size. Twenty-four panelists evaluated appearance, size, taste, crunchiness, texture and color of the 15, 17%MC sorghum and popcorn (control) popped kernels using a 9-pt Hedonic scale.
Increasing MC in sorghum with an initial MC of 7.0% was necessary in order for the kernels to pop. Kernel MC higher than 20% molded. There were no significant differences (P£0.05) in the appearance scores between the 15%MC (6.2±1.90) and 17%MC (6.6±1.89) sorghum, but the control's appearance was significantly preferred (7.7±1.37). Scores for size of the 15%MC (5.7±1.99) and 17%MC (6.0±2.17) popped sorghum were similar, but significantly less than those for the control (7.8±1.36). There was no significant difference in taste between the control (6.5±1.82), 15%MC (6.5±1.41), and the 17%MC (6.7±2.17) sorghum. Sorghum pops were 50% smaller in size, and were lighter in color (L value=77.1±1.06) than the popcorn (L value=73.5±3.91). In conclusion, the moisture content of the sorghum was important for popping but did not have a significant effect on size, taste and appearance.
This study provides significant contributions for future studies dealing with the utilization of sorghum used as a popped product.
Session 44F, Product Development