Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed

This study was carried out to investigate the effects of popping on properties of makhana (Euryale ferox) seed. The popping was done by initial roasting 270-280 degrees C, tempering (48 hr), final roasting 260-270 degrees C. Popping changed the matrix of makhana from loose crystalline to highly porous structure with increased (p < .05) water (376.24%) and oil absorption capacities (317.16%). A significant (p < .05) increase in the protein and dietary fiber content, whereas a decrease (p < .05) in the amylose, amylopectin content was found. The mineral profile of makhana was not affected during popping, however, a reduction (p < .05) in the iron content was noticed. Phytic acid and tannins were not detected in the popped makhana. The bran obtained during popping showed higher (p < .05) DPPH radical scavenging activity (76.3%). The bran showed higher dietary fiber (83.3%), phenolic (49.0 mg/g), and flavonoid (192.2 mg/100 g) contents. Practical application Popping of makhana enhanced protein content and dietary fiber content. Carbohydrate, starch, amylose, and amylopectin also decreased during popping. The majority of beneficial phytochemicals were concentrated in the bran which was a by-product of popping process. Therefore, the bran may be considered for its application in food products, whereas the raw kernel may be used for incorporation in food products to enhance mineral and amino acid profile.