Date of this Version
Journal of Cereal Science 55:2 (March 2012), pp. 188–194; doi: 10.1016/j.jcs.2011.11.006
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 cm3/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.