Effect of popping methods on popping characteristics of amaranth grain

Abstract

Amaranth (Amaranthus paniculatus) grains can be popped through intense, short, and dry heat. This was practiced by either the traditional process or improved process for popping of amaranth. Popped amaranths are quite soft in texture and are ready to eat or to be incorporated into existing or new food formulations. Because of their small seed size, different conditions are needed for the popping of amaranth than other grains. In this paper we studied two different processes exist to pop amaranth grains traditional process i.e. batch type popping machine and improved process i.e. fluid ized bed system. Hence, the popping of this important grains is very much important for developing value added foods. In this regard, the study of the popping characteristics such as popping volume, popping fold and popping rate were evaluated of popped amaranth in the temperature range of 120oC to 150oC and time range of 5 to 30 sec. was conducted. Popping volume ranged from 0.41cm3to 0.54cm3per 100 grains; opping fold ranged from 5.5 to 6.7 and popping rate in the range of 28-80% in the entire range of temperature and time combination in traditional process. In improved process popping volume ranged from 0.42cm3to 0.48cm3per 100 grains, popping fold ranged from 5.3 to 6.1 and popping rate in the range of 44-65%.