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Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology
Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12–20 % moisture content by the addition of 0–2 % salt solutions. Oil was appl...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2015
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648859/ https://ncbi.nlm.nih.gov/pubmed/26604356 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1898-9 |
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