The objective of this study was to characterize the effect of hybrid and environment on physical and chemical characteristics of popcorn kernels that have shown importance in predicting end-use quality. Three popcorn hybrids grown in three different environments were tested for physiochemical attributes and popping performance. Hybrid had a significant effect on kernel sphericity, time-to-grind, dietary fiber, sugars, and starch. Environment effect alone affected total mineral content. Hybrid and environment main effects influenced test weight, tangential abrasive dehulling device index, thousand-kernel weight, total carbohydrates, and kernel protein content. Oil adherence to the bag averaged 15.8% and was proportional to oil amount added prior to microwave popping. Unpopped kernels averaged 11.4 ± 5.3%. Most unpopped kernels were observed to successfully pop when heated a second time in microwave tests. Expansion volume was 44.7 ± 3.7 and 47.3 ± 6.4 cm 3 /g, depending on the method of determination. Expansion volume was correlated (p < 0.05) with several kernel physiochemical parameters that were influenced by hybrid effect. Sphericity, thousand-weight, and total fat are physiochemical characteristics that appear to be good predictors (p < 0.05) of expansion volume.
Cereal Chem. 88(3):321-327The objective of this study was to identify and characterize different popped popcorn flake shapes, or polymorphisms, arising from a yellow butterfly popcorn hybrid , and then to determine the impact of popcorn flake shape on composition and sensory characteristics. Kernels were popped using a microwave oven and visually sorted into three different polymorphisms depending on whether the appendages were expanded unilaterally, bilaterally, or multilaterally. When popped, 9.0 ± 3.1%, 71.2 ± 5.9%, and 12.3 ± 3.8% of kernels were expanded unilaterally, bilaterally, and multilaterally, respectively, while 7.6 ± 1.4% of kernels remained unpopped. Expansion volumes for unilaterally, bilaterally, and multilaterally expanded polymorphisms were 28.6 ± 3.84, 43.0 ± 0.84, and 53.5 ± 2.5 cm 3 /g, respectively. Unilateral popcorn flakes retained the most fat, saturated fat, and sodium, while multilaterally expanded flakes had the highest levels of protein, total carbohydrate, and popcorn-like aromatic pyrazines. Sensory evaluation revealed significant differences among polymorphisms for flavor and texture attributes, with the unilaterally expanded polymorphism receiving the highest overall product liking. These data show that different popcorn flake polymorphisms produced from a single hybrid of popcorn affect sensory and compositional profiles. More research is necessary to elucidate the factors that affect popcorn flake polymorphisms and support development of new varieties or techniques to produce the most desirable microwave popcorn.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.