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Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids

¹Institute of Food Science and Engineering, Texas A&M University, College Station, TX 77843-2259. ²Corresponding author. E-mail: donkeun-park@tamu.edu. Phone: 979-862-2032. Fax: 979-458-3405. ³Dept. Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523.

Effect of storage temperature before popping and kernel physical properties on popping characteristics were studied using popcorn (Zea mays L.) hybrids harvested in 1997. Popped volume (PV), unpopped kernel ratio (UPK), and popping times were measured from 250 g of moisture-adjusted kernels stored at 30, 1, and −29°C for one month. Maximum popped volume (MPV) and minimum unpopped kernel ratio (MUPK) at the corresponding optimum moisture contents (OMC) were mathematically calculated from PV, UPK, and moisture content values. MPV was significantly affected by storage temperature before popping. Hybrid significantly affected MPV and MUPK. Moisture content, storage temperature, and hybrid significantly varied popping time of the popcorn hybrids, with moisture content being the most important. Correlation results showed that MPV was negatively correlated with unsound kernel ratio, UPK, and popping time. Moisture adjustment of intact kernels should be done at different storage conditions; high temperature storage required higher moisture than low temperature storage to give the best outcome.