Novel popping through infrared: Effect on some physicochemical properties of popcorn (Zea Mays L. var. Everta)

The objective of this study was to investigate the effect of infrared (IR) popping process, different IR power (350, 450 and, 550 W (W)) in the different distances (10, 20 and, 30 cm) on some physicochemical characteristics of popcorn (antioxidant activity, total phenolic content, color, morphology (SEM), FTIR and energy consumption). By increasing the power of IR and reducing the distance, popping yield, popping percentage and, expansion volume were significantly increased (P < 0.05), and popping commencement, expansion residue and, bulk density were significantly decreased (P < 0.05). Color, antioxidant activity and, the total phenolic content were significantly changed (P < 0.05) during IR expansion In SEM analysis, an increase in the size of popcorns cavities means an increase in the volume of samples and the maximum increase in the size of popcorns cavities were obtained at 550 W IR power, 10 cm distance. IR expansion effect significantly on food compounds were in FTIR spectra (P < 0.05). This is the first report on the IR expansion technology for the popping of popcorn and according to the results, the IR expansion method has a high efficiency in the popcorn popping process.

Automated summary

The study investigates the effects of infrared popping process on the characteristics of popcorn and finds that increasing infrared power and reducing distance significantly impact popping yield, expansion volume, color, and chemical properties. The results indicate that infrared technology is highly efficient for popcorn popping.