Effects of moisture content and popping method on popping characteristics of popcorn Original Research Article

In this study, the effects of moisture content and popping methods on popping quality of five popcorn genotypes were investigated. Each of the five genotypes was equilibrated to seven moisture levels ranging from 8% to 20% and was popped by microwave oven, hot-air popper, cooking pan with and without oil and salt. Genotype, moisture content, and popping method affected the expansion volume, flake size, and percentage of unpopped kernels. The highest popping quality, i.e. popping volume, flake size and the lowest percentage of unpopped kernels, were obtained from grains with a moisture content of 14%. The microwave oven gave the greatest flake size and percentage of unpopped kernels whereas the lowest expansion volume and flake size were obtained from the cooking pan popping with oil and salt. Genotype × moisture content, genotype × popping method, and moisture content × popping method interactions were also significant for investigated traits. As water content deviates from the optimum, the expansion volume and flake size declined significantly. In addition, hybrids with medium kernel size had higher values for the expansion volume and flake size. These values decreased dramatically in popping with oil and salt.