Relationship between the corneous and floury endosperm content and the popped sorghum quality
Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorgh...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Cabrera-Ramírez, A.H. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Erratum - 2013, London |
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| Übergeordnetes Werk: |
volume:95 ; year:2020 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.jcs.2020.102999 |
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ELV051561328 |
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| 520 | |a Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. | ||
| 520 | |a Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. | ||
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10.1016/j.jcs.2020.102999 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001212.pica (DE-627)ELV051561328 (ELSEVIER)S0733-5210(20)30256-3 DE-627 ger DE-627 rakwb eng 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Cabrera-Ramírez, A.H. verfasserin aut Relationship between the corneous and floury endosperm content and the popped sorghum quality 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popped sorghum Elsevier Floury endosperm Elsevier Sorghum bicolor spp. Elsevier Corneous endosperm Elsevier Castro-Campos, F.G. oth Gaytán-Martínez, M. oth Morales-Sánchez, E. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:95 year:2020 pages:0 https://doi.org/10.1016/j.jcs.2020.102999 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 95 2020 0 |
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10.1016/j.jcs.2020.102999 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001212.pica (DE-627)ELV051561328 (ELSEVIER)S0733-5210(20)30256-3 DE-627 ger DE-627 rakwb eng 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Cabrera-Ramírez, A.H. verfasserin aut Relationship between the corneous and floury endosperm content and the popped sorghum quality 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popped sorghum Elsevier Floury endosperm Elsevier Sorghum bicolor spp. Elsevier Corneous endosperm Elsevier Castro-Campos, F.G. oth Gaytán-Martínez, M. oth Morales-Sánchez, E. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:95 year:2020 pages:0 https://doi.org/10.1016/j.jcs.2020.102999 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 95 2020 0 |
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10.1016/j.jcs.2020.102999 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001212.pica (DE-627)ELV051561328 (ELSEVIER)S0733-5210(20)30256-3 DE-627 ger DE-627 rakwb eng 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Cabrera-Ramírez, A.H. verfasserin aut Relationship between the corneous and floury endosperm content and the popped sorghum quality 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popped sorghum Elsevier Floury endosperm Elsevier Sorghum bicolor spp. Elsevier Corneous endosperm Elsevier Castro-Campos, F.G. oth Gaytán-Martínez, M. oth Morales-Sánchez, E. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:95 year:2020 pages:0 https://doi.org/10.1016/j.jcs.2020.102999 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 95 2020 0 |
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10.1016/j.jcs.2020.102999 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001212.pica (DE-627)ELV051561328 (ELSEVIER)S0733-5210(20)30256-3 DE-627 ger DE-627 rakwb eng 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Cabrera-Ramírez, A.H. verfasserin aut Relationship between the corneous and floury endosperm content and the popped sorghum quality 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popped sorghum Elsevier Floury endosperm Elsevier Sorghum bicolor spp. Elsevier Corneous endosperm Elsevier Castro-Campos, F.G. oth Gaytán-Martínez, M. oth Morales-Sánchez, E. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:95 year:2020 pages:0 https://doi.org/10.1016/j.jcs.2020.102999 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 95 2020 0 |
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10.1016/j.jcs.2020.102999 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001212.pica (DE-627)ELV051561328 (ELSEVIER)S0733-5210(20)30256-3 DE-627 ger DE-627 rakwb eng 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Cabrera-Ramírez, A.H. verfasserin aut Relationship between the corneous and floury endosperm content and the popped sorghum quality 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. Popped sorghum Elsevier Floury endosperm Elsevier Sorghum bicolor spp. Elsevier Corneous endosperm Elsevier Castro-Campos, F.G. oth Gaytán-Martínez, M. oth Morales-Sánchez, E. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:95 year:2020 pages:0 https://doi.org/10.1016/j.jcs.2020.102999 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 95 2020 0 |
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Relationship between the corneous and floury endosperm content and the popped sorghum quality |
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Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. |
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Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. |
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Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. |
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