Publication no. C-2001-0807-06R |  VIEW ARTICLE

Effect of Hybrid and Physical Properties of Individual Popcorn Kernels on Expansion Volume.

Y. Tian (1), P. Buriak (1), and S. R Eckhoff (1,2). (1) Former graduate research assistant, professor, professor, respectively, Dept. Agricultural Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801. (2) Corresponding author. Fax: 217-244-0323. E-mail: <seckhoff@uiuc.edu> Cereal Chem. 78(5):578-582. Accepted April 9, 2001. Copyright 2001 American Association of Cereal Chemists, Inc.

The relationships between expansion volume and physical properties of three varieties of popcorn kernels were investigated on a single kernel basis. Physical properties studied were kernel size, kernel sphericity, and kernel density. Methods of measuring densities and popped volumes of individual popcorn kernels were developed. Popcorn kernels were separated into seven kernel sizes by screening with round-hole sieves. Thirty kernels from each of three kernel sizes (4.76 < D < 5.16, 5.56 < D < 5.95, 6.35 < D < 6.75 mm) of three popcorn varieties were individually measured for sphericity, density, and popped volume. Density and sphericity measures of popcorn kernels showed little variability. Variety, kernel sphericity, and kernel density had minor effects on expansion volume. Kernel size had no effect. There were no strong linear relationships (R(^2) = 0.28) among expansion volume and physical properties of the three varieties of popcorn kernels. The variety with the highest mean density and the highest mean sphericity showed a tendency of producing higher mean expansion volumes.