Effects of hybrid, environment, oil addition, and microwave wattage on popped popcorn morphology
The objective of this study was to understand what factors influence the formation of different shapes of popped popcorn through the development of statistical models. Microwave popcorn popping was conducted across a range of microwave wattages (750–1240W) and oil additions (0–30%) using a set of th...
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Published in | Journal of cereal science Vol. 56; no. 2; pp. 276 - 281 |
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Format | Journal Article |
Language | English |
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01.09.2012
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Abstract | The objective of this study was to understand what factors influence the formation of different shapes of popped popcorn through the development of statistical models. Microwave popcorn popping was conducted across a range of microwave wattages (750–1240W) and oil additions (0–30%) using a set of three popcorn hybrids grown in three environments. After popping, expansion volume was measured and the relative proportion of different popped shapes was enumerated by visual characterization of popped flakes, namely: unilateral, bilateral, or multilaterally expanded. The percentage of flake morphologies varied from 1 to 24% unilateral, 20 to 55% bilateral, and 31 to 68% multilateral across all runs. The relative percentage of each shape was influenced by hybrid, growing location, corn:oil ratio, and microwave wattage. The proportion of unilateral flakes was positively correlated to oleic acid in the kernel and negatively correlated to kernel sphericity, while bilateral flakes were positively correlated to dietary fiber in the kernel. Expansion volume was positively correlated to occurrence of bilaterally expanded flakes and negatively correlated to unilateral shape. These data may support the development of new hybrids or varieties of popcorn that produce the most desirable amounts of popped shapes in order to optimize consumer liking or create differentiated products and market new usages for popcorn.
► Popcorn shape was influenced by extrinsic and intrinsic factors. ► Shape varied from 1–24% unilateral, 20–55% bilateral, and 31–68% multilateral. ► Expansion volume was negatively correlated to unilateral shape. ► Expansion volume was positively correlated to bilateral shape. |
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AbstractList | The objective of this study was to understand what factors influence the formation of different shapes of popped popcorn through the development of statistical models. Microwave popcorn popping was conducted across a range of microwave wattages (750–1240W) and oil additions (0–30%) using a set of three popcorn hybrids grown in three environments. After popping, expansion volume was measured and the relative proportion of different popped shapes was enumerated by visual characterization of popped flakes, namely: unilateral, bilateral, or multilaterally expanded. The percentage of flake morphologies varied from 1 to 24% unilateral, 20 to 55% bilateral, and 31 to 68% multilateral across all runs. The relative percentage of each shape was influenced by hybrid, growing location, corn:oil ratio, and microwave wattage. The proportion of unilateral flakes was positively correlated to oleic acid in the kernel and negatively correlated to kernel sphericity, while bilateral flakes were positively correlated to dietary fiber in the kernel. Expansion volume was positively correlated to occurrence of bilaterally expanded flakes and negatively correlated to unilateral shape. These data may support the development of new hybrids or varieties of popcorn that produce the most desirable amounts of popped shapes in order to optimize consumer liking or create differentiated products and market new usages for popcorn.
► Popcorn shape was influenced by extrinsic and intrinsic factors. ► Shape varied from 1–24% unilateral, 20–55% bilateral, and 31–68% multilateral. ► Expansion volume was negatively correlated to unilateral shape. ► Expansion volume was positively correlated to bilateral shape. |
Author | Jackson, David S. Meyer, Michael C. Sweley, Jess C. Rose, Devin J. |
Author_xml | – sequence: 1 givenname: Jess C. surname: Sweley fullname: Sweley, Jess C. organization: Department of Food Science and Technology, University of Nebraska-Lincoln, 143 Food Industry Complex, Lincoln, NE 68583, USA – sequence: 2 givenname: Michael C. surname: Meyer fullname: Meyer, Michael C. organization: ConAgra Foods, Omaha, NE, USA – sequence: 3 givenname: Devin J. surname: Rose fullname: Rose, Devin J. email: drose3@unl.edu organization: Department of Food Science and Technology, University of Nebraska-Lincoln, 143 Food Industry Complex, Lincoln, NE 68583, USA – sequence: 4 givenname: David S. surname: Jackson fullname: Jackson, David S. organization: Department of Food Science and Technology, University of Nebraska-Lincoln, 143 Food Industry Complex, Lincoln, NE 68583, USA |
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Cites_doi | 10.1016/0737-6782(87)90031-2 10.1007/s10704-008-9238-y 10.1016/S0260-8774(99)00114-4 10.1016/j.jcs.2011.11.006 10.1111/j.1365-2621.2004.00793.x 10.1016/0167-8442(86)90035-2 10.1016/0031-9384(82)90259-1 10.13031/2013.32577 10.2135/cropsci1990.0011183X003000010014x 10.1016/S0733-5210(83)80007-1 10.1094/CCHEM.2000.77.6.769 10.1094/CCHEM-85-5-0654 10.1108/00346659910277650 10.1094/CCHEM-09-10-0129 10.1094/CC-83-0086 |
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Keywords | Kernel characteristics Regression modeling Shape Expansion volume Oil Morphology Hybrid Volume expansion Popcorn Modeling |
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SubjectTerms | Biological and medical sciences Cereal and baking product industries Expansion volume Fat industries Food industries Fundamental and applied biological sciences. Psychology Kernel characteristics Regression modeling Shape |
Title | Effects of hybrid, environment, oil addition, and microwave wattage on popped popcorn morphology |
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