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 | Acesso ao texto completo restrito à biblioteca da Embrapa Clima Temperado. Para informações adicionais entre em contato com cpact.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
16/10/2024 |
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Data da última atualização: |
16/10/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CAÑIZARES, L. da C. C.; ZIEGLER, V.; TIMM, N. da S.; FERREIRA, C. D.; EICHOLZ, E. D.; OLIVEIRA, M. de. |
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Afiliação: |
LÁZARO DA COSTA CORRÊA CAÑIZARES, UNIVERSIDADE FEDERAL DE PELOTAS; VALMOR ZIEGLER, UNIVERSIDADE DO VALE DO RIO DOS SINOS; NEWITON DA SILVA TIMM, UNIVERSIDADE FEDERAL DE PELOTAS; CRISTIANO DIETRICH FERREIRA, UNIVERSIDADE DO VALE DO RIO DOS SINOS; EBERSON DIEDRICH EICHOLZ, CPACT; MAURÍCIO DE OLIVEIRA, UNIVERSIDADE FEDERAL DE PELOTAS. |
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Título: |
Effects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Cereal Science, v. 120, 104035, nov. 2024. |
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DOI: |
https://doi.org/10.1016/j.jcs.2024.104035 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The maintenance of the sensory and expansion properties of popcorn are essential during the post-harvest stages. The delay in drying, and drying temperature can negatively influence the technological and sensorial quality of the popcorn. Therefore, in this study the effects of the delayed drying interval and drying temperature on black and white popcorn were evaluated. The increase in delayed drying interval, linked to increased drying temperature provided a reduction in protein solubility (31.14 and 21.06%), expansion weight (65.01 and 100.00%) and expansion yield (89.40 and 100.00%), when analyzing the white and black popcorn, respectively. Furthermore, an increase was observed in expansion residue (308.07%) and a reduction in the brightness of the expanded popcorn (24.77%), when analyzing the white popcorn. It was observed a reduction in all evaluated sensory parameters (Global acceptance, purchase intent, and expanded popcorn size, odor and flavor). In both genotypes studied, the maintenance of sensory and expansion properties, which give the higher added value to this product, were achieved with the lower delayed drying interval and drying at 40 °C. The outcomes of this study showed the importance of drying popcorn grains right after harvesting. The effects of drying delay significantly affected the quality of both studied genotypes. |
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Palavras-Chave: |
Expanded popcorn; Popcorn post-harvest; Toughness. |
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Thesagro: |
Milho Pipoca; Qualidade. |
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Thesaurus Nal: |
Popcorn; Popping quality. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02215naa a2200277 a 4500
001 2168122
005 2024-10-16
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jcs.2024.104035$2DOI
100 1 $aCAÑIZARES, L. da C. C.
245 $aEffects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality.$h[electronic resource]
260 $c2024
520 $aAbstract: The maintenance of the sensory and expansion properties of popcorn are essential during the post-harvest stages. The delay in drying, and drying temperature can negatively influence the technological and sensorial quality of the popcorn. Therefore, in this study the effects of the delayed drying interval and drying temperature on black and white popcorn were evaluated. The increase in delayed drying interval, linked to increased drying temperature provided a reduction in protein solubility (31.14 and 21.06%), expansion weight (65.01 and 100.00%) and expansion yield (89.40 and 100.00%), when analyzing the white and black popcorn, respectively. Furthermore, an increase was observed in expansion residue (308.07%) and a reduction in the brightness of the expanded popcorn (24.77%), when analyzing the white popcorn. It was observed a reduction in all evaluated sensory parameters (Global acceptance, purchase intent, and expanded popcorn size, odor and flavor). In both genotypes studied, the maintenance of sensory and expansion properties, which give the higher added value to this product, were achieved with the lower delayed drying interval and drying at 40 °C. The outcomes of this study showed the importance of drying popcorn grains right after harvesting. The effects of drying delay significantly affected the quality of both studied genotypes.
650 $aPopcorn
650 $aPopping quality
650 $aMilho Pipoca
650 $aQualidade
653 $aExpanded popcorn
653 $aPopcorn post-harvest
653 $aToughness
700 1 $aZIEGLER, V.
700 1 $aTIMM, N. da S.
700 1 $aFERREIRA, C. D.
700 1 $aEICHOLZ, E. D.
700 1 $aOLIVEIRA, M. de
773 $tJournal of Cereal Science$gv. 120, 104035, nov. 2024.
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