Nondestructive physical property measurements, such as kernel size, sphericity, specific gravity and elastic deformation were evaluated as indicators of the popping characteristics of microwave popcorn. A greater expansion volume was observed in varieties having sphericity values greater than 0.70. Within a given variety, larger kernel sizes resulted in a lower unpopped kernel ratio and the expansion volume and flake size were higher for kernels with a higher specific gravity. The elastic deformation was found to have no correlation with microwave popping.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of Food Science|
|State||Published - Sep 1990|
All Science Journal Classification (ASJC) codes
- Food Science