Comparison of sensory properties of popcorn from various types and sizes of kernel

Three rice-type popcorns (red, white and yellow) and one pearl-type popcorn (yellow) were used in this study. All types were sized into three fractions (5 < D < 6 mm, 6 < D < 7 mm and D > 7 mm) by screening with round-hole sieves. Samples were tested for popping quality and suitability for popping, and the sensory properties of the popcorns were evaluated. A popcorn popper with a maximum operating temperature of 226degreesC was used for popping the samples (25 g). Both kernel type and size affected the expansion volume and the number of unpopped kernels. Yellow pearl-type (YPT) and white rice-type (WRT) popcorns showed good popping performance. The popping properties of the smallest-sized kernels were better than those of the other fractions. Popcorn type significantly affected the flake size uniformity, flake shape uniformity, flake colour, crispness and taste of the products. Analysis of variance (ANOVA) and principal component analysis (PCA) showed that that kernel size was of great importance for the expansion volume, which was negatively correlated with number of unpopped kernels, 1000-kernel weight and diameter ratio and positively correlated with flake size, kernels per 25 g, crispness and tenderness. (C) 2001 Society of Chemical Industry.