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Quality Traits and Popping Performance Considerations for Popcorn (Zea mays Everta)
- Sweley, Jess C., Rose, Devin J., Jackson, David S.
- Food reviews international 2013 v.29 no.2 pp. 157-177
- Zea mays, additives, color, flavor, hulls, hybrids, ingredients, mechanics, new technology, popcorn, popping, seeds, snack foods, texture
- Popcorn is a snack food with significant commercial popularity. Popcorn popping mechanics can be described by a series of polymeric transformations. The most important quality traits for popcorn are expansion volume and “eatability” factors, including unpopped kernels, hull dispersion, and the color, texture, and flavor of popped flakes. Popcorn quality depends on both intrinsic factors, such as hybrid selection, kernel conditioning, and kernel physiochemical attributes, and extrinsic variables, including popping method and ingredient additives. Developing new technologies and establishing new quality attributes for popcorn may help to further increase consumer liking and consumption.