| Abstrakt: |
The study on effect of moisture content, air velocity and temperature on quality attributes of quinoa undergoing hot air popping was investigated. Preliminary trials were conducted with different pre-treatments such as salt water conditioning, buttermilk conditioning and moisture conditioning of quinoa grains. Moisture conditioned quinoa found to give better results in sensory attributes and hence optimization of the experiments were conducted using response surface methodology (RSM) under different moisture levels (10, 14 and 18%), air velocity (6, 7 and 8 cfm) and temperature (260, 290 and 320°C) combinations. The experimental results showed that the popping yield, popping effectiveness, volumetric expansion increased significantly (P<0.05) with an increase in moisture content, air velocity and temperature up to 14 per cent, 7 cfm and 290°C, respectively. The popping yield was varied from 48.5-62 per cent and was significantly influenced by moisture levels, air velocity and temperature. The quinoa grains with 14 per cent moisture popped at 290°C with air velocity of 7 cfm showed highest popping effectiveness (51.14%) volumetric expansion ratio (1.23) and lowest unpopped kernel percentage with lightness value, L* (79.37), redness, a* (2.87) and yellowness, b* (16.91) values. Hence, the study revealed that quinoa popped at 14 per cent moisture content, 7cfm air velocity and 290°C temperatures were found to be optimum conditions for good popping quality attributes. [ABSTRACT FROM AUTHOR] |
