Abstract
The objective of this study was to characterize the effect of hybrid and environment on physical and chemical characteristics of popcorn kernels that have shown importance in predicting end-use quality. Three popcorn hybrids grown in three different environments were tested for physiochemical attributes and popping performance. Hybrid had a significant effect on kernel sphericity, time-to-grind, dietary fiber, sugars, and starch. Environment effect alone affected total mineral content. Hybrid and environment main effects influenced test weight, tangential abrasive dehulling device index, thousand-kernel weight, total carbohydrates, and kernel protein content. Oil adherence to the bag averaged 15.8% and was proportional to oil amount added prior to microwave popping. Unpopped kernels averaged 11.4±5.3%. Most unpopped kernels were observed to successfully pop when heated a second time in microwave tests. Expansion volume was 44.7±3.7 and 47.3±6.4cm 3/g, depending on the method of determination. Expansion volume was correlated (p<0.05) with several kernel physiochemical parameters that were influenced by hybrid effect. Sphericity, thousand-weight, and total fat are physiochemical characteristics that appear to be good predictors (p<0.05) of expansion volume.
Original language | English (US) |
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Pages (from-to) | 188-194 |
Number of pages | 7 |
Journal | Journal of Cereal Science |
Volume | 55 |
Issue number | 2 |
DOIs | |
State | Published - Mar 2012 |
Keywords
- Expansion volume
- Popcorn
- Unpopped kernels
- Zea mays
ASJC Scopus subject areas
- Food Science
- Biochemistry