Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways

Paraginski, Ricardo Tadeu; Souza, Nelisa Lamas de; Alves, Gabriela Hörnke; Ziegler, Valmor; Oliveira, Maurício de; Elias, M. C.

doi:10.1016/j.jcs.2016.05.013

Cited by 35 publications

(44 citation statements)

References 24 publications

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“…This decrease in carotenoids could be attributed to the thermal sensitivity of these pigments, in addition to factors such as equipment potency and processing time. TC decreased in popcorn kernels (yellow, white, and red) (Paraginski et al, ) and in fresh pumpkin ( Cucurbita maxima L.) (Song, Wang, Meng, & Liu, ), when processed by microwave heating.…”

Section: Resultsmentioning

confidence: 99%

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Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Ruiz-Armenta

Zazueta‐Morales

Delgado-Nieblas

et al. 2019

J Food Process Preserv

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The aim of this study was to evaluate the physicochemical, phytochemical, and antioxidant changes in different stages (unprocessed mixture [UM], extruded pellet [EP], and expanded product [EXP]) during the production of indirectly expanded snacks by microwave. Four mixtures (from corn starch/whole yellow corn flour), adding naranjita bagasse (NB) and/or skimmed milk powder, were used. Ash content, water absorption index (WAI), water solubility index (WSI), soluble dietary fiber (SDF), free phenolic compounds (FP), bound phenolic compounds (BP), and antioxidant activity (AOA) were higher in EP than in UM, whereas lipids, crude fiber, total carotenoids (TC), and total and insoluble dietary fiber (TDF and IDF) were lower. Also, WAI, WSI, color b*, FP, SDF, and AOA from FP were higher in EXP than in EP, while BP, TC, TDF, IDF, and AOA from BP were lower. The snacks with added NB presented acceptable sensory characteristics. Snacks with appropriate nutritional/nutraceutical properties from raw materials rich in bioactive compounds can be produced. Practical applications Based on the high demand of consumers for purchasing healthier products, the food industry has shown great interest in improving the nutritional properties of some products that are rich in calories, but very poor in nutrients. The incorporation of raw materials rich into bioactive compounds, such as cereals and by‐products of the citrus industry, as well as the addition of milk powder for the fortification of snack foods has been highly recommended. Several studies have shown increased nutritional properties and potential health benefits on humans by the addition of these materials. Furthermore, there is little information on the physicochemical, phytochemical, and antioxidant changes that are generated during the processing of indirectly expanded snack foods.

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Section: Resultsmentioning

confidence: 99%

“…This could be due to carotenoid degradation because of its sensitivity to heating and shearing presented during the extrusion process. (Paraginski et al, 2016) and in fresh pumpkin (Cucurbita maxima L.) (Song, Wang, Meng, & Liu, 2017), when processed by microwave heating.…”

Section: Total Carotenoidsmentioning

confidence: 99%

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Ruiz-Armenta

Zazueta‐Morales

Delgado-Nieblas

et al. 2019

J Food Process Preserv

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“…Popcorn corn has a translucent (horny or “hard”) endosperm composed of a strong protein‐starch matrix and an opaque (floury or “soft”) endosperm that is composed of spherical starch granules separated by air spaces with a protein‐coated film (Pordesimo, Anantheswaran, Fleischmann, Lin, & Hanna, ; Sweley, Rose, & Jackson, ). This characteristic of the endosperm, its association with a strong pericarp, causes the internal pressure that is generated in the grains from heating to reach 930.79 kPa and 180°C; this enables the expansion of the internal content and the rupture of the pericarp (Borras et al, ; Paraginski et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Red popcorn grains present with a β‐carotene content of around 14.14 μg/g (Paraginski et al, ). β‐Carotene is a lipophilic compound that exhibits provitamin A activity and radical sequestration, such that it is capable of preventing carcinogenic and coronary diseases (Eggersdorfer & Wyss, ).…”

Section: Introductionmentioning

confidence: 99%

Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content

Pohndorf

Lang

Ferreira

et al. 2019

J Food Process Engineering

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In order to obtain popcorn grains with excellent popping properties and a high β‐carotene content, the drying kinetics were investigated, and response surface methodology was used to optimize the drying process of red popcorn at temperatures of 40, 70, and 100°C and air velocities of 0.5, 1.5, and 2.5 m/s. The Page equation satisfactorily described the drying kinetics of red popcorn. Both variables (temperature and air velocity) had a significant effect on the popping yield, expansion time, and β‐carotene content. For the expansion time, only the air velocity had a significant effect. Based on an established quality standard, the temperature range of 40 and 50°C and air velocity from 0.5 to 1.2 m/s provided popcorn grains with a popping yield, expansion capacity, and β‐carotene content above 7%, 9 mL/mL, and 7.4 mg/100 g, respectively, and an expansion time below 130 s. Practical applications The present work optimized of red popcorn grain drying and provides scientific support for obtaining a dry product with excellent popping properties and high nutritional value.

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“…Subsequently, with the "natural" foods era, there has been a further increase in popcorn consumption, which is considered to be a healthy energy food, and is rich in fibers, which promote good intestinal functioning. In addition, popcorn contains polyphenols, antioxidants, complex B vitamins, carbohydrates, manganese, and magnesium, and its routine ingestion can bring numerous health benefits (Paraginski et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Genetic variability affecting Exserohilum turcicum resistance in popcorn lines grown under high and low phosphorus conditions

et al. 2016

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ABSTRACT. Northern leaf blight (NLB), caused by Exserohilum turcicum, is one of the main foliar diseases that affect popcorn culture. Farmers use many control measures to minimize damage caused by this disease, among which, the use of cultivars with genetic resistance is the most effective and economical. The aim of this study was to investigate genetic variability influencing resistance to NLB in 25 popcorn maize lines grown under high and low phosphorus conditions in relation to foliar fungal disease caused by E. turcicum. We evaluated the disease incidence and severity, by analysis of variance and cluster test (Scott-Knott). There was sufficient genetic variability between strains for resistance traits. Genotypic variance was higher than environmental variance, and had more discriminatory power. We conclude that new progenies could be selected for the establishment of future populations. P-7, P-9, L-59, L-71, and L-76 progenies possess promising characteristics that simultaneously reduce the severity and the incidence of NLB in popcorn plants.

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Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways

Cited by 35 publications

References 24 publications

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content

Genetic variability affecting Exserohilum turcicum resistance in popcorn lines grown under high and low phosphorus conditions

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