Effect of Moisture Content on the Expansion Volume of Popped Amaranth Seeds by Hot Air and Superheated Steam Using a Fluidized Bed System
KONISHI, Yotaro | IYOTA, Hiroyuki | Yoshida, Kaori | MORITANI, Junko | Inoue, Tamotsu | NISHIMURA, Nobuya | NOMURA, Tomohiro
The effect of the initial moisture content (X₀) of amaranth seeds on expansion volume after popping was examined in hot air and superheated steam (SHS), using a fluidized bed system (FBS). The moisturized seeds were prepared under various vapor pressures due to various saturated salt solutions. In hot air, the maximum expansion volume was shown by seeds having X₀ of 0.16 at 260 °C for 15 sec, reaching 8.7-fold of the pre-popped seeds. Heating by SHS decreased the volume slightly. Thus, popping of amaranth seeds is influenced not only by the moisture content of the seeds, but also by moisture in the heat media.
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