Abstract
The aim was to evaluate the effects of moisture content (8, 10, 12, 14, and 16%) and expansion method (with and without oil) on the technological and sensory properties of white popcorn. The maximum points for expansion yield were observed with a moisture content of 11.39% for the expansion method without oil and 10.21% for the method with oil. The lower expanded weight in both methods (with and without oil) was observed in moisture contents close to 16%, where the higher expansion residue was also observed. According to linear regression, popcorn grains are less yellow at 12.91% (expansion method without oil) and 11.48% (expansion method with oil) of moisture content. The maximum toughness point was obtained with a moisture content of 12.6%, in popcorn expanded by the method without oil. The maximum global acceptance and purchase intention were obtained at moisture contents between 10 and 12%. The suggested moisture content for the expansion of white popcorn is between 11.39 to 12.91% when expanded by the method without oil and is between 10.21 to 11.73% when expanded by the method with oil.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Gastronomy and Food Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
