Effects of hybrid, environment, oil addition, and microwave wattage on popped popcorn morphology

Sweley, Jess C.; Meyer, Michael C.; Rose, Devin J.; Jackson, David S.

doi:10.1016/j.jcs.2012.05.009

Cited by 9 publications

(4 citation statements)

References 15 publications

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“…The coating system was consisted of moisture conditioning salt and oil ranges from 12 to 20 % (wb), 0-2 % and 0-10 % respectively, as decided from the popping characteristics study, as it was observed that most of the grains popped in that range (Gokmen 2004;Gaul and Rayas-Durate 2008;Sweley et al 2012). Response surface methodology (Mayers and Montgomery 1995) was employed to optimize the pre-treatments.…”

Section: Statistical Design and Optimizationmentioning

confidence: 99%

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Mishra

Joshi²,

Mohapatra

2015

J Food Sci Technol

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Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12-20 % moisture content by the addition of 0-2 % salt solutions. Oil was applied (0-10 % w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62 % (wb), 0.55 % salt and 10 % oil with popping yield of 82.228 %, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18 W/g and residence time ranging from 100 to 180 s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg −1 and residence time of 140 s.

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Section: Statistical Design and Optimizationmentioning

confidence: 99%

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Mishra

Joshi²,

Mohapatra

2015

J Food Sci Technol

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“…We expect that these results, together with our previous paper on factors affecting popped popcorn morphology (Sweley et al, 2012b), will be useful for popcorn breeders and purveyors of popcorn to create the "lighter and fluffier" popcorn that is desirable to consumers.…”

Section: Resultsmentioning

confidence: 69%

“…Perhaps in this pursuit breeders have inadvertently selected for a shape distribution that minimizes bulk density. Indeed, we have previously shown that the distribution of polymorphisms can be manipulated though genetics and production practices (Sweley et al, 2012b).…”

Section: Resultsmentioning

confidence: 99%

Effect of flake shape on packing characteristics of popped popcorn

Sweley

Rose

Jia

et al. 2014

Journal of Food Engineering

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The purpose of this study was to determine to role of flake shape on the packing characteristics of popped popcorn. Unilateral, bilateral, and multilateral popcorn flakes, named for the direction of expansion of the popcorn flake, were digitized and packed into a virtual conical frustum-shaped container using a digital packing algorithm to simulate particle packing.Corresponding laboratory experiments were also conducted. Number of flakes required to fill the container agreed between simulated and laboratory experiments (r=0.996; p<0.0001) and ranged from about 340 for 50% bilateral+50% multilateral to >600 for 100% unilateral. Statistical modeling revealed 36.9% bilateral+63.1% multilateral would minimize the number of flakes required to fill the container. Packing fraction varied from =0.14 for 10% unilateral+75% bilateral+15% multilateral to =0.28 for 100% unilateral shape. These results offer insights into the packing characteristics of irregularly-shaped materials.

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“…Similar to H5, H10 had three “mixed” samples at Lincoln, NE, followed by two butterfly samples and one mixed sample at Mead, NE, and two mushroom and one mixed sample taken from Colby, KS. Previous studies analyzing the environmental effect on popcorn flake morphology are limited, but one study in 2012 identified growing location as a significant factor in popcorn flake morphology though the extent of locational influence on morphology in comparison to other intrinsic and external factors remained elusive ( Sweley et al, 2012 ). The narrow number of hybrids and samples tested per location limited these results’ identification of particular flake morphological responses to certain environmental influences; however, like the 2012 study, the locational effect on flake morphology was found to be significant and warrants consideration when typifying future popcorn varietal flake morphologies.…”

Section: Discussionmentioning

confidence: 99%

Final Selection of Quality Protein Popcorn Hybrids

et al. 2021

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Quality Protein Popcorn (QPP) BC2F5 inbred lines were produced through an interpopulation breeding system between Quality Protein Maize dent (QPM) and elite popcorn germplasm. In 2019, five QPP F1 hybrids were selected for further evaluation due to superior agronomics, endosperm protein quality, and popping quality traits. Though these BC2F5 QPP hybrids were phenotypically similar to their popcorn parents, the QPP cultivars conveyed slightly inferior popping characteristics when compared to the original popcorn germplasm. The objective of this study was twofold. First, BC2F5 inbred lines were crossed to their popcorn parents and BC3F4 inbred lines were produced for hybridization to test the agronomic, protein, and popping trait effects from an additional QPP by popcorn backcross. Second, BC2- and BC3-hybrids were simultaneously evaluated alongside ConAgra Brands® elite cultivars and ranked for potential commercialization in the spring of 2020. These 10 QPP hybrids were grown alongside five ConAgra Brands® elite popcorn cultivars in three locations and agronomic, protein quality, and popping quality traits were evaluated. Significant improvements in popcorn quality traits were observed in the QPP BC3 cultivars compared to their BC2 counterparts, and yield averages were significantly lower in BC3-derived QPP hybrids compared to the BC2 population. Protein quality traits were not significantly different between QPP backcrossing populations and significantly superior to ConAgra elite popcorn varieties. Utilizing a previously published ranking system, six QPP hybrids, three from the BC2F5 population and three from the BC3F4 population, were evaluated as candidates for final selection. The successful evaluation and ranking system methodology employed is transferable to other hybrid production and testing programs. Incorporating this analysis with concurrent sensory studies, two QPP hybrids were chosen as premier cultivars for potential commercialization.

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Effects of hybrid, environment, oil addition, and microwave wattage on popped popcorn morphology

Cited by 9 publications

References 15 publications

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Effect of flake shape on packing characteristics of popped popcorn

Final Selection of Quality Protein Popcorn Hybrids

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