Abstract:
In this study, the effects of moisture content and corn variety on the physicochemical
properties of popcorn were investigated and modeled using response surface
methodology. Each of the two corn varieties (Hybrid corn KSC 600 PC and American)
was prepared with a range of moisture (six moisture levels ranging from 10 to 20%) and
popped by a hot air popper. Variety and moisture content affected the density, air bubble
diameter as determined from electron micrographs, textural hardness and color
parameters. The lowest densities for American and hybrid corns were obtained at
moisture contents of 14 and 18%, respectively. As water content deviated from the
optimum levels the popcorn density significantly decreased. For both corn varieties, with
increasing water content, the lightness of the samples increased while b (yellownessblueness)
values decreased. For American popcorn no significant impact of the moisture
content on the hardness was observed, however in hybrid corn, hardness of popcorns
significantly decreased with increasing water content, and the lowest density and
hardness were observed at moisture content of 18%. Experimental models are presented
for the prediction of density, color parameters, air bubble diameter and hardness of
popcorns at different moisture contents for American and hybrid corns.
Keywords: Density, Moisture content, Popcorn, Texture.
