Open AccessPhysicochemical and sensory properties of popcorn grain stored at different temperatures
Author(s) -
Ricardo Tadeu Paraginski,
Valmor Ziegler,
M.G. Peter,
Bruno Artur Rockenbach,
Nathan Levien Vanier,
M. C. Elias
Publication year - 2017
Publication title -
current agricultural science and technology
Language(s) - English
Resource type - Journals
ISSN - 2317-2436
DOI - 10.18539/cast.v22i1.5230
Subject(s) - food science , sensory system , solubility , chemistry , warehouse , business , biology , organic chemistry , marketing , neuroscience
Popcorn is produced and consumed worldwide, requiring storage to address the demands of consumers throughout the year because production is generally seasonal. Several factors can affect the quality of stored grains, including storage temperature. This study aims to evaluate the effects of different storage temperatures (5, 15, 25 and 35 °C) on the physicochemical, technological, pasting and sensory properties of popcorn grains stored for 6 months. The storage at 35 °C for 6 months promoted an increase in the expansion time and a decrease in the weight of the expanded popcorn as well as a decrease in electrical conductivity, pH and protein solubility of popcorn. Moreover, the greater residue content after the expansion was found for grains stored at 35 °C. These characteristics were reflected in the purchase intent test and in the sensory evaluation. Expanded popcorn prepared with grains stored at 15 °C exhibited larger flower and higher purchase intent characteristics than expanded popcorn prepared from other treatments when evaluated by the sensory panel. Considering these benefits, storage at lower temperatures of approximately 15 °C is preferable to preserve the physical, sensory and technological properties of popcorn.