Study of soriz grain popping characteristics

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Technological properties of soriz grain of Ukrainian varieties as a raw material for pop-grain production have been studied. The prospects of expanding Ukrainian snack market were proved. In food products, using pop-grain can be improving its composition and nutritional value requiring new sources of grain of Ukrainian variety. Popping characteristics of the soriz grain were determined for five varieties such as Deimos, Veresen, Octane, Europe, and Mercury. Color of the soriz grain of the studied varieties differed slightly: Veresen variety had a dark brown color when others light brown. Bulk grain weight of the soriz variety varied between 757 and 777 g/dm3, the weight of 1000 grains ranged from 29.3 to 36.1 g. Grain shape of all studied varieties was close to spherical, slightly flattened and elongated. Technological properties of soriz grain quality for popping purpose include popping yield, specific weigh, and volume expansion ratio. Microwave treatment of the soriz grain of Ukrainian varieties allowed achieving popping yield at 44–67 %, which was close to many varieties of Ukrainian sorghum varieties. Specific weight of the popped soriz grain ranged from 82 to 103 g/dm3. Volume expansion ratio for the different soriz varieties varied from 8 to 13, which is a fairly high compared to other pop crops. Popped soriz grain was evaluated by expert panel on sensory characteristics such as appearance, color, smell, taste, texture. Overall score was calculated taking into account the value coefficient. The popped soriz grain samples differed slightly in color, but there was a significant difference in their smell, taste and texture. The highest popping yield and volume expansion ratio, the lowest specific weight was showed by soriz grain of Veresen variety. Popped soriz grain of this variety received the highest overall organoleptic score among the studied varieties.