Investigation of the Properties Influencing Popcorn Popping Quality

Maga, Joseph A.; Blach, B.

doi:10.1016/b978-0-444-88834-1.50050-8

Cited by 4 publications

(8 citation statements)

References 8 publications

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“…Mean MPV at 30C storage was significantly higher than those at 1 and -29C, however, mean MPV at 1 and -29C were not significantly different each other. This opposed results reported by Maga and Blach (1992) and Lin and Anantheswaran (1988), where PV was higher after low temperature storage than after high temperature storage. The discrepancy with the previous studies may have resulted from the simple comparison of PV of the storage condition at one moisture content.…”

Section: Mpv At Optimum Moisture Content (Omc)contrasting

confidence: 91%

“…OMC of the high temperature storage was higher than that of the low temperature storage as confirmed by the current study. Therefore, the experimental moisture contents in the studies by Lin and Anantheswaran (1988) and Maga and Blach (1992) may be closer to the OMC of low temperature storage, but far from the OMC of high temperature storage.…”

Section: Mpv At Optimum Moisture Content (Omc)mentioning

confidence: 90%

“…Based on a preliminary study, intact kernel moisture contents of 11.0, 14.0, and 17.0% were studied to determine the popping qualities of the popcorn hybrids at three different storage conditions. Like the method reported by Maga and Blach (1992), for moisture contents lower than the initial kernel moisture content, intact kernels were air-dried in a chamber maintained at 30°C until the desired moisture content was achieved, and was followed by placing 250 g of moisture-adjusted corn into a 385.0or 475.0-mL glass jar with a metal screw cap. When moisture contents were higher than initial kernel moisture, a calculated amount of water was added to 250 g of kernels in a 385.0-or 475.0-mL glass jar with a metal screw cap.…”

Section: Moisture Adjustment and Storage Conditionsmentioning

confidence: 99%

“…Eldredge and Thomas (1959) reported that OMC for MPV was 13.0-14.0%. Haugh et al (1976) reported that OMC was 12.5-15.5%; Maga and Blach (1992) reported 12.5-13.5%; Song and Eckhoff (1994) reported 12.9-13.6%. The MPV of popcorn hybrids was affected by storage condition (P = 0.0005) and hybrids (P = 0.0001), where hybrid was a much more significant factor affecting MPV.…”

Section: Mpv At Optimum Moisture Content (Omc)mentioning

confidence: 99%

“…Similarly, Huelsen and Bemis (1955) reported that popcorn with a higher moisture content required longer popping time but resulted in higher PV. In addition, popping method, popping time, drying conditions of intact corn, kernel physical properties, storage conditions before popping, and salt addition have also been mentioned as important factors affecting the popping qualities (Walton 1968;Haugh et al 1976;White et al 1980;Roshdy et al 1984;Dofing et al 1990;Pordesimo et al 1990;Maga and Blach 1992). Several researchers concluded that storage conditions before popping affects popping qualities in both microwave ovens and conventional oil poppers (Lin and Anantheswaran 1988;Maga and Blach 1992).…”

mentioning

confidence: 99%

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Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids

Park

Maga

2002

Cereal Chem

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Effect of storage temperature before popping and kernel physical properties on popping characteristics were studied using popcorn (Zea mays L.) hybrids harvested in 1997. Popped volume (PV), unpopped kernel ratio (UPK), and popping times were measured from 250 g of moisture‐adjusted kernels stored at 30, 1, and −29°C for one month. Maximum popped volume (MPV) and minimum unpopped kernel ratio (MUPK) at the corresponding optimum moisture contents (OMC) were mathematically calculated from PV, UPK, and moisture content values. MPV was significantly affected by storage temperature before popping. Hybrid significantly affected MPV and MUPK. Moisture content, storage temperature, and hybrid significantly varied popping time of the popcorn hybrids, with moisture content being the most important. Correlation results showed that MPV was negatively correlated with unsound kernel ratio, UPK, and popping time. Moisture adjustment of intact kernels should be done at different storage conditions; high temperature storage required higher moisture than low temperature storage to give the best outcome.

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Section: Mpv At Optimum Moisture Content (Omc)contrasting

confidence: 91%

Section: Mpv At Optimum Moisture Content (Omc)mentioning

confidence: 90%

Section: Moisture Adjustment and Storage Conditionsmentioning

confidence: 99%

Section: Mpv At Optimum Moisture Content (Omc)mentioning

confidence: 99%

mentioning

confidence: 99%

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Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids

Park

Maga

2002

Cereal Chem

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Influence of agronomic and kernel‐related properties on popping expansion in popcorn

et al. 2021

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Knowledge about relationships between traits can contribute to raising the efficiency of selection of superior genotypes. The objective of this study was to estimate the correlations, direct and indirect effects of agronomic, chemical and physical traits of kernels on popping expansion (PE) in popcorn (Zea mays L.). The trial was carried out in the 2017/2018 growing season, in Maringá -PR, with 49 treatments, which consisted of 43 popcorn, four flint, and two sweet corn. The trial was arranged in a randomized complete block design with three replications. Multiple agronomic, chemical, physical, and popcorn quality traits were evaluated. Analysis of variance was performed to estimate the coefficients of phenotypic and genotypic correlations and the direct and indirect effects of path analysis. The genotypes were partitioned into genotype within each kernel type (popcorn, flint, and sweet corn) and two more contrasts (popcorn vs. [flint + sweet corn]) and flint vs. sweet corn. Positive phenotypic (.76) and genotypic correlations (.81) between popping expansion and pericarp thickness were detected. Kernel length had negative phenotypic (−.75) and genotypic correlations (−.78) with PE. Path analysis indicated that pericarp thickness has a direct and positive effect on PE and that the observed positive correlation with thermal diffusivity of the kernel pericarp and kernel length can be explained by indirect effects of the pericarp thickness. Evaluating kernel length may be most prudent considering economical and practical constraints to popcorn breeding programs.

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Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids

Park

Maga

2006

Food Chemistry

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Investigation of the Properties Influencing Popcorn Popping Quality

Cited by 4 publications

References 8 publications

Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids

Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids

Influence of agronomic and kernel‐related properties on popping expansion in popcorn

Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids

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