Interactions amongst kernel properties and expansion volume in various popcorn genotypes

• Published in: Journal of food engineering Vol. 80; no. 1; pp. 336 - 341
• Main Authors: Soylu, Süleyman, Tekkanat, Alper
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2007; Elsevier
• Subjects: Biological and medical sciences; cultivars; Expansion volume; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; genotype; Kernel properties; Path analysis; percentage of unpopped kernels; Popcorn; popping; popping quality; protein content; seed size; seed weight; seeds; sensory properties; swelling (materials); volume; weight; Path analysis; Expansion volume; Popcorn; Kernel properties; Analysis; Interaction; Genotype; Volume expansion; Properties
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2006.06.001

Expansion volume, flake size, percentage of unpopped kernels, protein content, kernel size, test weight, 1000 kernel weight and sensory evaluation were determined for 12 commercial popcorn genotypes in this study. Statistically significant variations were found by ANOVA amongst the genotypes for all the variables examined. The expansion volume of popcorn genotypes varied between 18.50 cm 3 g −1 and 35.25 cm 3 g −1. Correlations amongst the variables as well as their direct and indirect effects on expansion volume were also calculated using the correlation and path coefficients analyses, respectively. In the examined characteristics, positive and statistically significant relationships were found between expansion volume and flake size, kernel size. Path coefficient analyses indicated that flake size (74.21%), 1000 kernel weight (39.88%), kernel size (20.56%), percentage of unpopped kernels (16.08%), protein content (6.46%) had a positive direct effect on expansion volume.