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Pericarp Thickness and Other Kernel Physical Characteristics Relate to Microwave Popping Quality of Popcorn
Author(s) -
MOHAMED A.A.,
ASHMAN R.B.,
KIRLEIS A.W.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04271.x
Subject(s) - sphericity , microwave , volume (thermodynamics) , mathematics , kernel (algebra) , materials science , composite material , chemistry , physics , engineering , thermodynamics , telecommunications , combinatorics
The popping performance of 18 popcorn hybrids was studied using 2 microwave treatments, with and without salt, and 1 conventional method. Differences in popping quality indices between the 2 microwave treatments, indicated a negative effect of salt on popping for the majority of hybrids. Pericarp thickness, kernel volume, sphericity, diameter ratio, thousand kernel weight, hardness, and density were investigated. Pericarp thickness gave highest correlation with expansion volume in microwave and conventional popping while sphericity correlated slightly better in unsalted microwave popping. Regression models, which predict expansion volume in terms of pericarp thickness and kernel shape and size, were developed for both microwave and conventional popping.