The effects of ingredients on popcorn popping characteristics

International Journal of Food Science and Technology

Volumn 39, Issue 4, 2004, Pages 361-370

  Ceylan, Mehmet ^a   Karababa, Erşan ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

Conventional popping; Expansion volume; Microwave popping; Optimization; Response surface methodology; Unpopped kernel ratio

Indexed keywords

CONVENTIONAL POPPING; EXPANSION VOLUME; MICROWAVE POPPING; RESPONSE SURFACE METHODOLOGY; UNPOPPED KERNEL RATIO;

FOOD PROCESSING; MICROWAVE HEATING; MOISTURE; OPTIMIZATION; PERMITTIVITY; QUALITY ASSURANCE; SODIUM COMPOUNDS; SURFACE PHENOMENA; VEGETABLE OILS;

FOOD PRODUCTS;

EID: 2342477739     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00793.x     Document Type: Article

References (27)

1. Allred-Coyle, T.A., Toma, R.B., Reiboldt, W. & Thakur, M. (2000). Effects of moisture content, hybrid variety, kernel size, and microwave wattage on the expansion volume of microwave popcorn. International Journal of Food Sciences and Nutrition, 51, 389-394.
2. American Association of Cereal Chemists (AACC) (1999). Approved Methods of American Association of Cereal Chemists. Moisture (method 44-15A). St Paul, MN: American Association of Cereal Chemists.
3. Box, G.E.P. & Wilson, K.B. (1951). On the experimental attainment of optimum conditions. Journal of the Royal Statistical Society, Series B, 13, 1-45.
4. Buffler, C.R. (1992). Microwave Cooking and Processing. Pp. 47-68. New York: AVI.
5. Dofing, S.M., Thomas-Compton, M.A. & Buck, J.S. (1990). Genotype X popping method interaction for expansion volume in popcorn. Crop Science, 30, 62-65.
6. Eldredge, J.C. & Lyerly, P.J. (1943). Popcorn in Iowa. Bulletin. Pp. 54, 765-769, Ames, IA, USA: Agricultural Experiment Station Iowa State University.
7. Eldredge, J.C. & Thomas, W.I. (1959) Popcorn. Its Production, Processing and Utilization. Bulletin. Pp. 127. 1. Ames, IA, USA: Agricultural Experiment Station, Iowa State University.
8. Haugh, C.G., Lien, R.M., Hanes, R.E. & Ashman, R.B. (1976). Physical properties of popcorn. Transaction of the American Society of Agriculture Engineers, 19, 168-176.
9. Hoseney, R.C., Zeleznak, K. & Abdelrahman, A. (1983). Mechanism of popcorn popping. Journal of Cereal Science, 1, 43-52.
10. Levy, B. (1988). A new perspective on popcorn. Snack World, 45, 24.
11. Lin, Y.E. & Anantheswaran, R.C. (1988). Studies on popping of popcorn in a microwave oven. Journal of Food Science, 53, 1746-1749.
12. Lyerly, P.J. (1942). Some genetic and morphological characters affecting the popping expansion of popcorn. Journal of American Society Agronomy, 34, 986-999.
13. Matz, S.A. (1984). Snack foods. In: The Chemistry and Technology of Cereals as Food and Feed (edited by S.A. Matz). Pp. 63. Westport, CT, USA: AVI.
14. Metzger, D.D., Hsu, K.H., Ziegler, K.E. & Bern, C.J. (1989). Effect of moisture content on popcorn popping volume for oil and hot-air popping. Cereal Chemistry, 66, 247-248.
15. Mohamed, A.A., Ashman, R.B. & Kirleis, A.W. (1993). Pericarp thickness and other kernel physical characteristics relate to microwave popping quality of popcorn. Journal Food Science, 58, 342-346.
16. Mohsenin, N.N. (1986). Physical Properties of Plant and Animal Materials, Pp. 758. New York: Gordon & Breach Science Publishers.
17. Pace, W.E., Westphal, W.B. & Goldblith, S.A. (1968). Dielectric properties of commercial cooking oils. Journal of Food Science, 33, 30-36.
18. Pordesimo, L.O., Anantheswaran, R.C., Fleischmann, A.M., Lm, Y.E. & Hanna, M.A. (1990). Physical properties as indicators of popping characteristics of microwave popcorn. Journal of Food Science, 55, 1352-1355.
19. Schiffmann, R.F. (1986). An evaluation of performance characteristics of packaged microwave popcorn products. Microwave World, 7, 5.
20. Singh, J. & Singh, N. (1999). Effects of different ingredients and microwave power on popping characteristics of popcorn. Journal of Food Engineering, 42, 161-165.
21. Song, A. & Eckhoff, S.R. (1994). Optimum popping moisture content for popcorn kernels of different sizes. Cereal Chemistry, 71, 458-460.
22. Song, A., Eckhoff, S.R., Paulsen, M. & Litchfield, J.B. (1991). Effects of kernel size and genotype on popcorn popping volume and number of unppoped kernels. Cereal Chemistry, 68, 464-467.
23. Statsoft (1995). Statistica for Windows. Release 5.0. Tulsa, OK, USA: Statsoft Inc.
24. Stroshine, R., Tuite, J. & Crane, P. (1987). Effect of kernel physical properties on shelled corn thin-layer drying rates. Proceeding of the Winter Meeting of the American Society of Agricultural Engineers, Chicago, IL, 15-16 December 1987. Paper no: 87-6557. St Joseph, MI, USA: ASAE.
25. Walton, F.K. (1968). Popcorn Kernel Damage. MSc Thesis. West Lafayette, IN, USA: Purdue University.
26. Whistler, R.L. & Daniel, J.R. (1985). Carbohydrates. In: Food Chemistry (edited by O.R. Fennema). Pp. 69. New York: Marcel Dekker.
27. Willier, J.B. & Brunson, A.M. (1927). Factors affecting the popping quality of popcorn. Journal of Agricultural Research, 35, 615-624.