The influence of moisture content on popping traits in popcorn

Srdić, Jelena; Perić, Vesna; Kolarić, Ljubiša; Kravić, Natalija; Babić, Vojka; Simić, Milena

doi:10.5937/jpea1804184s

Cited by 2 publications

(1 citation statement)

References 13 publications

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“…During the popping of popcorn, the pericarp acts as a pressure vessel and the initial breaking of the pericarp affects the volume expansion of the kernel (grain) than the subsequent rupture of the pericarp (Hoseney et al, 1983). Srdić et al (2018) concluded that moisture content of the popcorn grain popping volume and the optimum moisture content of the grain for best popping volume was 14%. Cañizares et al (2020) reported that volume expansion of popcorn during popping depends on the genotype, physical characteristics of the grain, temperature during popping and the moisture content of the grain.…”

Section: Popping Quality Of the Popcornmentioning

confidence: 99%

Effect of magnetic treatment of irrigation water on germination, growth, yield and popping-quality of popcorn under deficit irrigation

2022

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Popcorn is an important crop that is grown for consumption and snacks production in Nigeria however; it has low production and poor yield to meet the demand in the country. This study was conducted to determine the effect of magnetic treatment of irrigation water (MTIW) on the percentage germination (GP), growth rate (GR), popping-quality and yield of popcorn under deficit irrigation. MTIW was produced by passing the water through pipe surrounded with neodymium magnet rated 1.3 Tesla. Popcorn (FRESHTOP variety) was planted in 16 buckets for MTIW and 16 buckets for non-magnetic water (NMW, as control). Four levels of water application as the treatments with 100% water requirements (1.5 liters), 80% (1.2 liters), 60% (0.9 liters) and 50% (0.75 liters) were applied to the popcorn irrigated with MTIW or NMW and monitored for 100 days. The popcorn was thinned to 1 bucket-1 and grown in a garden shed of 5 by 5m and 3m high at the center and 2.5m at the edges. GP of the popcorn at 100%, 80%, 60% and 50% for MW were 75%, 88%, 75%, 63% and for NMW, were 50%, 63%, 50% and 50%, respectively. Mean grain yield after shelled for 100%, 80%%, 60% and 50% with MTIW were 43.43, 50.86, 39.65 and 35.80 g/bucket and corresponding grain yield for NMW were 29.20, 39.43, 37.27 and 28.41 gbucket-1. Water applied at 80% produced the highest yield. MTIW increased the yield of popcorn by 48.73%, 28.88%, 6.39% and 26.01% for 100%, 80%, 60% and 50%, respectively. MTIW is recommended for growing ‘FRESHTOP’ variety popcorn.

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Section: Popping Quality Of the Popcornmentioning

confidence: 99%

Effect of magnetic treatment of irrigation water on germination, growth, yield and popping-quality of popcorn under deficit irrigation

2022

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Nutritional Value and Quality Standard of Popcorn Cooked by Microwave and Conventional Heating

Abdullah

2021

IOP Conf. Ser.: Earth Environ. Sci.

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The objectives of this study were to examine microwave oven (MO) and entails conventional heating (CH) under normal condition and difference times to produce popped of popcorn in some parameters of expansion popping volume, un-popped kernels and flake size, as well as the preservation of nutritional value and sensory tests of two types of popcorn (A and B), which were bought from local market and used. The results obtained that the size/shape of samples A and B were 6.31 mm3 (Medium Round (MR)) and 5.95 mm3 (Medium Flat (MF)), respectively. The highest significant of expansion volume was recorded in sample (A) under cooked by (MO) after 4 min (16.55 cm3/g) whereas, sample (B) under cooked by (CH) after six minutes (7.19 cm/g) was recorded lowest expansion volume. The flake size values of both samples (A) and (B) after (MO) were ranged between 1.88-2.18 and 1.72-1.98. The percentage of un-popped kernel was dramatically decreased from 30.67 to 1.67% and 38.67 to 1.66 % by (MO) and 10 to 1% and 7 to 1% by (CH) with increased time from 4 to 6 min of popping in both samples. Otherwise, the highest variation value of carbohydrate, oil and protein were observed (2.72, 1.51 and 0.33) respectively, in sample (A) under (CH) after 6 min, while the lowest variation value of carbohydrate was recorded (0.12,) in sample B under cooked by (MO) after four minutes, as well as the lowest variation values of oil and proteins were investigated (0.15 and 0.03) in sample (A) under cooked by (MO) after 4 min. Regarding the minerals (Fe and Zn) were slightly decreased with increased time of popping. Hence the highest values for each parameters of tenderness, crispiness, adhesives and overall acceptance were observed (8.33, 8.33, 9.0 and 8.55), respectively, in sample (A) by used (MO) for 5 min.

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The influence of moisture content on popping traits in popcorn

Cited by 2 publications

References 13 publications

Effect of magnetic treatment of irrigation water on germination, growth, yield and popping-quality of popcorn under deficit irrigation

Effect of magnetic treatment of irrigation water on germination, growth, yield and popping-quality of popcorn under deficit irrigation

Nutritional Value and Quality Standard of Popcorn Cooked by Microwave and Conventional Heating

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