Effect of physicochemical properties on popping characteristics of selected pearl millet varieties.

Abstract

Pearl millet, commonly known as 'Bajra', is a nutrigrain, mostly used in pulverized form to make unleavened pancakes, dumplings, porridge, etc., in India. Popping, a traditional method of millet processing, is used in making ready-to-eat snacks. Pearl millet is underutilized in India. The present work aims to study the effect of the parameters of pearl millet such as variety, chemical composition, pericarp thickness, amylose content, and processing temperature on the volume expansion ratio and sensory properties of popped pearl millet. A conventional salt-popping technique was used at three different temperatures (220 °C, 240 °C, and 260 °C) for five pearl millet varieties (ABPC 4-3, AHB 1269, AHB 1666, AIMP 92901, and PPC-6). Parameters such as color, diameter, density, amylose content, pericarp thickness, and proximate composition were analyzed. Popping characteristics such as volume expansion ratio, popping yield, and sensory properties of popped grains were studied. It was observed that pericarp thickness and amylose content were positively correlated with the popping qualities of grains. AIMP 92901 offered more desirable properties such as suitable moisture content (87.5g kg-1 ), lowest equivalent diameter (2.07 mm), highest bulk density (0.84 g cm-3 ), true density (1.41 g cm-3 ), pericarp thickness (30.82 μm), and amylose content (19.75 g kg-1 ) than the other varieties that were studied. Hence, the highest popping yield (72.83%) and expansion ratio (6.15) was observed in the AIMP 92901 pearl millet variety at 260 °C. Conventional salt popping at 260 °C yielded the best popping characteristics. Pearl millet variety AIMP-92 901 developed by VNMKV (Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani), Parbhani was found to have more desirable popping characteristics (in terms of all the parameters explained in results). © 2022 Society of Chemical Industry.