Journal
FOOD REVIEWS INTERNATIONAL
Volume 29, Issue 2, Pages 157-177Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2012.714435
Keywords
Expansion volume; Hull dispersion; Microwave; Pericarp; Physical and chemical composition; Unpopped kernels
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Popcorn is a snack food with significant commercial popularity. Popcorn popping mechanics can be described by a series of polymeric transformations. The most important quality traits for popcorn are expansion volume and eatability factors, including unpopped kernels, hull dispersion, and the color, texture, and flavor of popped flakes. Popcorn quality depends on both intrinsic factors, such as hybrid selection, kernel conditioning, and kernel physiochemical attributes, and extrinsic variables, including popping method and ingredient additives. Developing new technologies and establishing new quality attributes for popcorn may help to further increase consumer liking and consumption.
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