INVESTIGADORES
LLOPART Emilce Elina
congresos y reuniones científicas
Título:
RELACIÓN ENTRE LA COMPOSICIÓN Y PROPIEDADES FÍSICAS DE DIFERENTES HÍBRIDOS DE SORGO Y LAS CARACTERÍSTICAS DE LOS PRODUCTOS POPEADOS
Autor/es:
LLOPART EE; DRAGO SR
Lugar:
Pergamno
Reunión:
Simposio; III SIMPOSIO NACIONAL DE SORGO; 2016
Institución organizadora:
AIANBA
Resumen:
Abstract: The incorporation of whole grains in the diet is reduced by the lack of consumer habits, higher cooking times and low variety of products. Popping is an appropriate technology for processing cereals which was tested on sorghum. The aims of this work were to asses composition and physical properties of different sorghum hybrids (red, RS and white, WS) and to study the relationship among them and characteristics of popped grains. It was observed that there were no difference between RS and WS regarding proximal composition and physical properties except hectolitric weight. It was observed that the harder the grain (more RM, PH, DA and protein content and lower% F), the higher VA of popped (250 ° C and 18% M) product was. Moreover, R was inversely related with the color, since higher performance was observed in WS.
