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International Journal of Food Sciences and Nutrition Volume 51, 2000 - Issue 5
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Research Article

Effects of moisture content, hybrid variety, kernel size, and microwave wattage on the expansion volume of microwave popcorn

Tracey Anne Allred-Coyle, Ramses B. Toma, Wendy Reiboldt, Mani Thakur 1California State University
Pages 389-394 | Published online: 06 Jul 2009

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Santiago García-Pinilla, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Gabriela Cáez-Ramírez, Evangelina García-Armenta & Liliana Alamilla-Beltrán. (2020) Quality parameters and morphometric characterization of hot-air popcorn as related to moisture content. Drying Technology 39:1, pages 77-89.
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Jess C. Sweley, Devin J. Rose & David S. Jackson. (2013) Quality Traits and Popping Performance Considerations for Popcorn (Zea mays Everta). Food Reviews International 29:2, pages 157-177.
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Articles from other publishers (22)

Shipra Jha, Shubhajit Sarkhel, Sreyajit Saha, Bijendra Sahoo, Ankanksha Kumari, Kaberi Chatterjee, Papiya Mitra Mazumder, Gautam Sarkhel, Anand Mohan & Anupam Roy. (2024) Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Research International 175, pages 113771.
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Shivani Thakur, Rahul Kumar, Baldeep Singh, Yogesh Vikal, H. S. Dhaliwal, Vikrant Tyagi & Imran Sheikh. (2023) Development of southern corn leaf blight (SCLB) resistant and high-popping volume composite popcorn using phenotypic and marker-assisted selection (MAS). Cereal Research Communications.
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Oyeyemi A. Dada, Sydney Mavengahama & Funso R. Kutu. (2023) Nutritional Quality and Popability of Popcorn (Zea mays L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa. International Journal of Food Science 2023, pages 1-10.
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Sneh Lata, Ajay Kumar Swarnakar, Ashok Kumar & Susanta Kumar Das. (2023) Effects of mode of heat transfer on puffing quality of rice grain: A modeling and simulation analysis. Journal of Food Process Engineering 46:5.
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Mahdi Shavandi, Majid Javanmard & Alireza Basiri. (2022) Novel infrared puffing: Effect on physicochemical attributes of puffed rice ( Oryza sativa L.) . Food Science & Nutrition 11:5, pages 2141-2151.
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Mahdi Shavandi, Majid Javanmard & Alireza Bassiri. (2022) Continuous Infrared Popping: Effect on Key Physicochemical Attributes of Popcorn. ACS Food Science & Technology 2:9, pages 1477-1482.
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Guttifera Guttifera, Laila Rahmawati, Selly Ratna Sari, Filli Pratama & Tri Wardani Widowati. (2022) Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation. Czech Journal of Food Sciences 40:3, pages 202-209.
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Mahdi Shavandi, Majid Javanmard & Alireza Basiri. (2022) Novel popping through infrared: Effect on some physicochemical properties of popcorn (Zea Mays L. var. Everta). LWT 155, pages 112955.
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Gülay Zulkadir & Leyla İdikut. (2020) Determination of popping traits and grain quality of landraces popcorn populations. Journal of Food Science and Technology 58:4, pages 1302-1312.
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Lázaro da Costa Corrêa Cañizares, Newiton da Silva Timm, Adriano Hirsch Ramos, Henrique Passos Neutzling, Cristiano Dietrich Ferreira & Maurício de Oliveira. (2020) Effects of moisture content and expansion method on the technological and sensory properties of white popcorn. International Journal of Gastronomy and Food Science 22, pages 100282.
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R.G.M. van der Sman & J.R. Bows. (2017) Critical factors in microwave expansion of starchy snacks. Journal of Food Engineering 211, pages 69-84.
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N. Ace Pugh, Joseph M. Awika & William L. Rooney. (2017) Heritability of Popping Characteristics in Sorghum Grain. Crop Science 57:1, pages 71-77.
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Dong Yongbin, Zhang Zhongwei, Shi Qingling, Wang Qilei, Zhou Qiang & Li Yuling. (2012) Quantitative trait loci mapping and meta-analysis across three generations for popping characteristics in popcorn. Journal of Cereal Science 56:3, pages 581-586.
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Jess C. SweleyDevin J. RoseDavid S. Jackson. (2011) Composition and Sensory Evaluation of Popcorn Flake Polymorphisms for a Select Butterfly-Type Hybrid. Cereal Chemistry Journal 88:3, pages 321-327.
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Alan D. Severini, Lucas Borrás, Mark E. Westgate & Alfredo G. Cirilo. (2011) Kernel number and kernel weight determination in dent and popcorn maize. Field Crops Research 120:3, pages 360-369.
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NILGÜN ERTAŞ, SÜLEYMAN SOYLU & NERMIN BILGIÇLI. (2009) EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARS. Journal of Food Process Engineering 32:4, pages 478-496.
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Süleyman Soylu & Alper Tekkanat. (2007) Interactions amongst kernel properties and expansion volume in various popcorn genotypes. Journal of Food Engineering 80:1, pages 336-341.
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Erşan Karababa. (2006) Physical properties of popcorn kernels. Journal of Food Engineering 72:1, pages 100-107.
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Sabri Gökmen. (2004) Effects of moisture content and popping method on popping characteristics of popcorn. Journal of Food Engineering 65:3, pages 357-362.
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Mehmet Ceylan & Ersan Karababa. (2004) The effects of ingredients on popcorn popping characteristics. International Journal of Food Science and Technology 39:4, pages 361-370.
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C.I. Moraru & J.L. Kokini. (2006) Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods. Comprehensive Reviews in Food Science and Food Safety 2:4, pages 147-165.
Crossref
David Adam. (2000) Top of the pops. Nature.
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