Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1352–1355, September 1990
How to Cite
PORDESIMO, L.O., ANANTHESWARAN, R.C., FLEISCHMANN, A.M., LIN, Y.E. and HANNA, M.A. (1990), Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn. Journal of Food Science, 55: 1352–1355. doi: 10.1111/j.1365-2621.1990.tb03934.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/17/89; revised 3/4/90; accepted 3/27/90.
Nondestructive physical property measurements, such as kernel size, sphericity, specific gravity and elastic deformation were evaluated as indicators of the popping characteristics of microwave popcorn. A greater expansion volume was observed in varieties having sphericity values greater than 0.70. Within a given variety, larger kernel sizes resulted in a lower unpopped kernel ratio and the expansion volume and flake size were higher for kernels with a higher specific gravity. The elastic deformation was found to have no correlation with microwave popping.