Sorghum popps were developed with high temperature short time (HTST) popping process. The effect of process parameters viz. Soaking time (ST), Conditioning time (CT) and Popping temperature (PT) on the product quality was investigated by conducting experiments using Box Behnken Design (BBD). Linear and quadratic models were developed using response surface methodology (RSM) to study the synergy between process parameters and responses in terms of popping yield (PY), expansion ratio (ER), crispness (Csp), hardness (HRD) and colour L* value. The optimal product quality were obtained at the optimal process condition as Popping temperature at 260 °C followed by Soaking time (80o C, 2 min) and Conditioning time 3 h having popping yield ( %), expansion ratio (), crispness (11 + peaks), hardness (17 N) and colour L* value ().
