Abstract
ABSTRACTHot air popped kernels of six selected popcorn hybrids were evaluated by 74 subjects for Hunter color values, texture maximum force (g) and total area (g. s), and ranking tests on popped kernel shape, color, aroma, taste and texture. Panel preference for butterfly and mushroom popped kernel shapes were not significantly different from each other (p = 0.20). However, yellow popcorn color was significantly preferred to white by panelists (p = 0.00025). Hunter b value (yellowness) was the most important color determinant among Hunter values. Aroma preference for the yellow popcorn hybrids was higher than that of white hybrids (p = 0.0003). Panel texture preference was related to texture maximum force (r = 0.85).
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