Farklı miktardaki bitkisel yağ çeşitlerinin cin mısırının (Zea mays everta Sturt

In this study, effects of different types and amounts of vegetable oil on quality characteristics of popcorn was examined. Ant Cin 98 popcorn species was used as material. The research subjects consisted of 3 types of vegetable oil (sunflower seed oil, corn oil, olive oil) and 6 different amounts of oil (0 ml, 5 ml, 10 ml, 15 ml, 20 ml, 25 ml). Popping volume, flake size, percentage of unpopped kernels and popping time were investigated in this study and determined that different types and amounts of oil have effected these characteristics statistically. Highest popping volume and flake size values obtained from 25 ml, 20 ml and 15 ml amounts of oil. It’s determined that popping quality increased depending on increasing oil amounts.