  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Characterization of popcorn starches. KIT-SUM WONG (1), Pit-wei Leu (2), Ken Kiegler (3), Pam White (1), Linda Pollak (3), and Jay-lin Jane (1). (1) Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011; (2) Department of Biochemistry and Biophysics, Iowa State University, Ames, IA 50011; (3) Department of Agronomy, Iowa State University, Ames, IA 50011.
Popcorn is primarily used as snack food. Most studies on popcorn were related to its popping properties and flavor. Little was known about structure and functional properties of popcorn starch. Objective of this study is to explore desirable traits of popcorn starch by characterizing the starch. Popcorn A3004, ROB20-70, A5501, and AP214 used in this study were grown at Iowa State University. All popcorn starches studied displayed A-type X-ray diffraction patterns. Studies on thermal properties of popcorn starches showed that their gelatinization temperatures measured using a differential scanning calorimeter ranged from 60.0°C to 61.4°C, which were lower than normal maize starch (67.3°C). Pasting temperatures measured using a Rapid Visco Analyzer ranged from 63.9°C to 70.1°C, which were lower than normal maize starch (84°C) as well. Despite low percentage yields of starches isolated from these popcorns (ranged from 32% to 37%), their low gelatinization temperatures and pasting temperatures are desirable in certain applications. Fine structures of these popcorn starches studied were compared to that of normal maize starch. Relationships between structures and functional properties of these popcorn starches were investigated.
Copyright 2001
The American Association of Cereal Chemists