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°C, tempering (48 hr), final roasting 260–270°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.

中文翻译：

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爆裂对Makhana种子理化，技术，抗氧化剂和微结构特性的影响

进行这项研究以调查爆裂对马卡那（Euryale ferox）种子特性的影响。爆裂是通过以下步骤进行的：初始烘焙270–280°C，回火（48小时），最终烘焙260–270°C。爆裂改变了玛卡娜的基质，从松散的晶体变为高度多孔的结构，增加了（p  <0.05）的水（376.24％）和吸油量（317.16％）。甲显著（p  <0.05）增加蛋白质和膳食纤维含量，而降低（p 在直链淀粉<0.05），支链淀粉含量被发现。makhana的矿物质分布弹出，然而，还原（期间没有受到影响p <.05）中的铁含量被注意到。在爆米花中未检测到植酸和单宁酸。在爆裂过程中获得的麸皮表现出更高的（p  <.05）DPPH自由基清除活性（76.3％）。麸皮显示较高的膳食纤维（83.3％），酚类（49.0 mg / g）和类黄酮（192.2 mg / 100 g）含量。