Interactions amongst kernel properties and expansion volume in various popcorn genotypes
Küçük Resim Yok
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCI LTD
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Expansion volume, flake size, percentage of unpopped kernels, protein content, kernel size, test weight, 1000 kernel weight and sensory evaluation were determined for 12 commercial popcorn genotypes in this study. Statistically significant variations were found by ANOVA amongst the genotypes for all the variables examined. The expansion volume of popcorn genotypes varied between 18.50 cm(3) g(-1) and 35.25 cm(3) g(-1). Correlations amongst the variables as well as their direct and indirect effects on expansion volume were also calculated using the correlation and path coefficients analyses, respectively. In the examined characteristics, positive and statistically significant relationships were found between expansion volume and flake size, kernel size. Path coefficient analyses indicated that flake size (74.21%), 1000 kernel weight (39.88%), kernel size (20.56%), percentage of unpopped kernels (16.08%), protein content (6.46%) had a positive direct effect on expansion volume. (c) 2006 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
popcorn, kernel properties, expansion volume, path analysis
Kaynak
JOURNAL OF FOOD ENGINEERING
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
80
Sayı
1
