Hybrid and environment effects on popcorn kernel physiochemical properties and their relationship to microwave popping performance

The objective of this study was to characterize the effect of hybrid and environment on physical and chemical characteristics of popcorn kernels that have shown importance in predicting end-use quality. Three popcorn hybrids grown in three different environments were tested for physiochemical attributes and popping performance. Hybrid had a significant effect on kernel sphericity, time-to-grind, dietary fiber, sugars, and starch. Environment effect alone affected total mineral content. Hybrid and environment main effects influenced test weight, tangential abrasive dehulling device index, thousand-kernel weight, total carbohydrates, and kernel protein content. Oil adherence to the bag averaged 15.8% and was proportional to oil amount added prior to microwave popping. Unpopped kernels averaged 11.4 ± 5.3%. Most unpopped kernels were observed to successfully pop when heated a second time in microwave tests. Expansion volume was 44.7 ± 3.7 and 47.3 ± 6.4 cm3/g, depending on the method of determination. Expansion volume was correlated (p < 0.05) with several kernel physiochemical parameters that were influenced by hybrid effect. Sphericity, thousand-weight, and total fat are physiochemical characteristics that appear to be good predictors (p < 0.05) of expansion volume.

► Popcorn hybrid and environment affect composition and end-use quality.
► Hybrid showed the highest order main effect for sphericity, time-to-grind, and starch.
► Environment was the highest effect for total minerals.
► Sphericity, thousand-weight, and total fat were good predictors of expansion volume.