Comparison of sensory properties of popcorn from various types and sizes of kernel

Abstract

Three rice-type popcorns (red, white and yellow) and one pearl-type popcorn (yellow) were used in this study. All types were sized into three fractions (5 < D < 6 mm, 6 < D < 7 mm and D > 7 mm) by screening with round-hole sieves. Samples were tested for popping quality and suitability for popping, and the sensory properties of the popcorns were evaluated. A popcorn popper with a maximum operating temperature of 226°C was used for popping the samples (25 g). Both kernel type and size affected the expansion volume and the number of unpopped kernels. Yellow pearl-type (YPT) and white rice-type (WRT) popcorns showed good popping performance. The popping properties of the smallest-sized kernels were better than those of the other fractions. Popcorn type signi®cantly affected the¯ake size uniformity,¯ake shape uniformity,¯ake colour, crispness and taste of the products. Analysis of variance (ANOVA) and principal component analysis (PCA) showed that that kernel size was of great importance for the expansion volume, which was negatively correlated with number of unpopped kernels, 1000-kernel weight and diameter ratio and positively correlated with¯ake size, kernels per 25 g, crispness and tenderness.

Physical properties of popcorn kernels

“…In contrary, Tian et al (2001) found that kernel size had no effect. Ceylan and Karababa (2002) also concluded the smallest sized (5 < D < 6 mm) fraction gave the highest expansion volume and lowest number of unpopped kernels. Haugh et al (1976) and Pordesimo et al (1990) reported that kernel sphericity was related to expansion volume.…”

“…Many studies have indicated that popping properties were mostly affected by physical properties of the popcorn kernels. These physical properties include kernel size (Allred-Coyle, Toma, Reiboldt, & Thakur, 2000;Ceylan & Karababa, 2002;Eldredge & Lyerly, 1943;Haugh, Lien, Hanes, & Ashman, 1976;Lin & Anantheswaran, 1988;Lyerly, 1942;Pordesimo, Anantheswaran, Fleischmann, Lin, & Hanna, 1990;Song et al, 1991;Tian, Buriak, & Eckhoff, 2001;Willier & Brunson, 1927), kernel sphericity (Eldredge & Lyerly, 1943;Haugh et al, 1976;Hoseney, Zeleznak, & Abdelrahman, 1983;Lyerly, 1942;Pordesimo et al, 1990;Tian et al, 2001;Willier & Brunson, 1927) kernel density (Chang, 1988;Haugh et al, 1976;Lyerly, 1942;Tian et al, 2001) and test weight (Eldredge & Thomas, 1959;Eldredge & Lyerly, 1943;Haugh et al, 1976).…”

Interactions amongst kernel properties and expansion volume in various popcorn genotypes

“…Unpopped kernels were counted and recorded. The expansion volume, percentage of unpopped kernels (PUK), and flake size were determined by using methods described by Dofing et al (1990), Mohamed et al (1993) and Ceylan and Karababa (2002). …”

“…Popcorn quality is measured primarily by the expansion volume and the number of unpopped kernels (Song, Eckhoff, Paulsen, & Litchfield, 1991). The expansion volume is a very important quality criterion commercially, because commercial popcorn buyers buy by weight and sell the popped corn by volume (Ceylan & Karababa, 2002). Like other corn types, yield is very important, but popping expansion has to good.…”

Effects of nitrogen rates and application time on popcorn

“…Although the increase of productivity is always desired, it is the expansion capacity that plays a decisive role in commercial value of popcorn (Ceylan and Karababa, 2002); there is no information in the literature regarding the effects of N and its application forms on the expansion capacity index of popcorn. Among the producers of popcorn, it is observed that it is common to use technical recommendations of fertilizer for common corn and popcorn.…”