Open AccessNutritional Value and Quality Standard of Popcorn Cooked by Microwave and Conventional Heating
Author(s) -
Seerwan A. Abdullah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/910/1/012035
Subject(s) - flake , volume (thermodynamics) , food science , significant difference , zoology , chemistry , mathematics , materials science , biology , composite material , statistics , physics , quantum mechanics
The objectives of this study were to examine microwave oven (MO) and entails conventional heating (CH) under normal condition and difference times to produce popped of popcorn in some parameters of expansion popping volume, un-popped kernels and flake size, as well as the preservation of nutritional value and sensory tests of two types of popcorn (A and B), which were bought from local market and used. The results obtained that the size/shape of samples A and B were 6.31 mm 3 (Medium Round (MR)) and 5.95 mm 3 (Medium Flat (MF)), respectively. The highest significant of expansion volume was recorded in sample (A) under cooked by (MO) after 4 min (16.55 cm3/g) whereas, sample (B) under cooked by (CH) after six minutes (7.19 cm/g) was recorded lowest expansion volume. The flake size values of both samples (A) and (B) after (MO) were ranged between 1.88-2.18 and 1.72-1.98. The percentage of un-popped kernel was dramatically decreased from 30.67 to 1.67% and 38.67 to 1.66 % by (MO) and 10 to 1% and 7 to 1% by (CH) with increased time from 4 to 6 min of popping in both samples. Otherwise, the highest variation value of carbohydrate, oil and protein were observed (2.72, 1.51 and 0.33) respectively, in sample (A) under (CH) after 6 min, while the lowest variation value of carbohydrate was recorded (0.12,) in sample B under cooked by (MO) after four minutes, as well as the lowest variation values of oil and proteins were investigated (0.15 and 0.03) in sample (A) under cooked by (MO) after 4 min. Regarding the minerals (Fe and Zn) were slightly decreased with increased time of popping. Hence the highest values for each parameters of tenderness, crispiness, adhesives and overall acceptance were observed (8.33, 8.33, 9.0 and 8.55), respectively, in sample (A) by used (MO) for 5 min.