PubAg

Main content area

Effects of kernel properties and popping methods on popcorn quality of different corn cultivars

Author:
ERTAŞ, NILGÜN, SOYLU, SÜLEYMAN, BILGIÇLI, NERMIN
Source:
Journal of food process engineering 2009 v.32 no.4 pp. 478-496
ISSN:
0145-8876
Subject:
color, cultivars, genotype, hybrids, popcorn, popping, popping quality, seeds, water content
Abstract:
Three popcorn genotypes, Koç Cin (composite), Nermin Cin and Ant Cin-98 (hybrid) were investigated for the effects of kernel size (4 < D < 5 and 5 < D < 6), popping methods (conventional and microwave) and moisture content (10, 12 and 14%) on popcorn quality. The relationships between physical kernel properties and popping characteristics were also researched. The Nermin Cin popcorn cultivar had the highest expansion volume, flake size and the lowest percentage of unpopped kernel values among genotypes. 5 > D > 6 mm kernel fraction and the conventional method produced higher popcorn quality in all popcorn cultivars. The optimum moisture levels for the highest expansion volume changed between 12 and 14% for different cultivars. The correlation coefficient between kernel properties (width, sphericity, L, a and b) and expansion volume were found significant (P < 0.01) in microwave popping method. Color a had high direct effects on expansion volume in conventional and microwave popping methods according to path coefficient analysis. L values of popcorn cultivars negatively correlated with expansion volume in both popping methods. Physical parameters like width, sphericity and color values were found important in predicting popping quality. Color values should be used to predict expansion volume instead of classic physical properties for ease ofmeasurement. Conventional popping method, 5 > D > 6 kernel size and 12-14% moisture content parameters should be used for optimum popcorn quality.
Agid:
574612