EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARS

Basit Öğe Kaydı
dc.contributor.authorErtas, Nilguen
dc.contributor.authorSoylu, Sueleyman
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T17:38:28Z
dc.date.available2020-03-26T17:38:28Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThree popcorn genotypes, Koc Cin (composite), Nermin Cin and Ant Cin-98 (hybrid) were investigated for the effects of kernel size (4 < D < 5 and 5 < D < 6), popping methods (conventional and microwave) and moisture content (10, 12 and 14%) on popcorn quality. The relationships between physical kernel properties and popping characteristics were also researched. The Nermin Cin popcorn cultivar had the highest expansion volume, flake size and the lowest percentage of unpopped kernel values among genotypes. 5 > D > 6 mm kernel fraction and the conventional method produced higher popcorn quality in all popcorn cultivars. The optimum moisture levels for the highest expansion volume changed between 12 and 14% for different cultivars. The correlation coefficient between kernel properties (width, sphericity, L, a and b) and expansion volume were found significant (P < 0.01) in microwave popping method. Color a had high direct effects on expansion volume in conventional and microwave popping methods according to path coefficient analysis. L values of popcorn cultivars negatively correlated with expansion volume in both popping methods.en_US
dc.identifier.doi10.1111/j.1745-4530.2007.00228.xen_US
dc.identifier.endpage496en_US
dc.identifier.issn0145-8876en_US
dc.identifier.issn1745-4530en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage478en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4530.2007.00228.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23490
dc.identifier.volume32en_US
dc.identifier.wosWOS:000268484000002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESS ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARSen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu