Popcorn texture (palatability and tenderness and crispness) is positively associated with popping volume ( Dofing et al., 1990). Popping expansion is also a critical parameter to obtain a good-quality commercial popcorn. The expansion volume is a very important quality criterion commercially, because commercial popcorn buyers buy by weight and sell the popped corn by volume ( Ceylan and Karababa, 2002). Expansion volume and the number of unpopped kernels are the most critical factors determining the popcorn quality ( Song et al., 1991). The popped grain is used as an ingredient for infant and other foods ( Rooney and Serna-Saldivar, 2003). Popcorn is a special kind of flint maize that was selected by Indians in early Western civilizations. Popcorn is a whole-grain food and represents one of the most popular snack foods for consumers in a large part of the world ( Soylu and Tekkanat, 2007). Arendt, Emanuele Zannini, in Cereal Grains for the Food and Beverage Industries, 2013 2.5.3 Popcorn All rights reserved.SupportTerms of UsePrivacy Polic圜ookie PolicyDo Not Sell My Personal Information ![]() Please enable it or install a modern browser that support JavaScript.ĬareersPartnersAbout usWhere to watchSupportThis feature is coming soon.We’re currently working on it! Thanks for your patience.About UsOur StoryLeadershipNewsPressCareersBecoming A CitizenResponsibilitiesPerksWhere To WatchSmart TVStreaming DevicesMobile AppDesktop AppWatch on the webAccessibilityPartnersDistributionContent ProvidersAdvertisers© 2023 Pluto Inc. This website needs JavaScript to work properly.
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