Effects of corn grain moisture content and process temperature on density, color and texture of popcorn and presentation experimental models

Corn grain moisture content and popping temperatures are important factors to be optimised among all parameters affecting popcorn volume. Therefore, in this research the impact of these two parameters on volume and other physicochemical properties of the produced popcorns were investigated. Popcorn samples were produced with grain moisture contents of 10-20% and popping temperatures of 160- 260°C. The physicochemical properties including density, texture, popcorn moisture and color parameters (“L” value: lightness and “a” value: redness-greenness) were evaluated. By increasing process temperature to 235°C and corn grain moisture content to 15%, density, energy and maximum force for compression of popcorns and “a” value decreased and at temperature of more than 235°C and moisture content of greater than 15% the mentioned parameters increased. Changes of “L” value were opposite to changes of the mentioned parameters, in other words, the produced popcorns at optimum conditions had the highest volume, crispiness and lightness. Experimental models with appropriate regression coefficients were obtained using Design Expert software are presented to predict and estimate the popcorn characteristics.