Comparison of sensory properties of popcorn from various types and sizes of kernel

Journal of the Science of Food and Agriculture

Volumn 82, Issue 1, 2002, Pages 127-133

  Ceylan, Mehmet ^a   Karababa, Eran ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

Kernel size; Kernel type; Popcorn; Popping quality; Sensory properties

Indexed keywords

FOOD SCIENCE;

EID: 0036150851     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1000     Document Type: Article

References (22)

1. Popcorn
2. Effect of kernel size and genotype on popcorn popping volume and number of unpopped kernels
3. Factors affecting the popping quality of popcorn
4. Popcorn in Iowa
5. Physical properties of popcorn
6. Mechanism of popcorn popping
7. Studies on popcorn in a microwave oven
8. Some genetic and morphological characteristics affecting the popping expansion of popcorn
9. Physical properties as indicators of popping characteristics of microwave popcorn
10. Popcorn - Its production, processing and utilization
11. Optimum popping moisture content for popcorn kernels of different sizes
12. Effect of moisture content on popcorn popping volume for oil and hot-air popping
13. Pericarp thickness and other kernel physical characteristics relate to microwave popping quality of popcorn
14. Effect of kernel physical properties on shelled corn thin-layer drying rates
15. Food uses of corn
16. Durum wheat quality: Comparison of chemical and rheological screening tests with sensory analysis