The aim of the study was to screen the sorghum varieties (TNAU released sorghum varieties viz., K 12, CO 30 and local variety) for popping. The physico - chemical characteristics of the raw and popped sorghum varieties were analysed. To optimize the pretreatment for the preparation of popped sorghum different soaking solutions were selected and studied their effect on popping. The sorghum grains were popped by using continuous popping machine at a temperature of 230 °C for 2.5 min. The popping characteristics were analysed for sorghum varieties pretreated with different soaking solutions. From the physico - chemical and popping characteristics, it was concluded that the K 12 variety showed the maximum values.
For MASU related issues :
PUBLISHER
SECRETARY
Madras
Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.
For MAJ related issues :
EDITOR-IN-CHIEF
Madras Agricultural Journal (MAJ)
Madras Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641
003
Tamil Nadu, India.
© Madras Agricultural Journal. Website design – All rights reserved.
Please provide the registered email ID
Please enter the new password
