61A-40 |
Effect of edible coating materials and genotypic variation on moisture loss and popping performance of microwave popcorn |
A. S. TANDJUNG1, A. Aboubacar, and B. R. Hamaker. (1) Department of Food Science, Purdue University, W. Lafayette, IN 47907 Proper moisture content is probably the most important requirement that determines the popping performance of microwave popcorn. Moisture loss has been shown to result in severe reduction in popping performance. Our objectives were to determine the potential use of edible coatings to retard moisture loss during long-term storage and microwave heating, and to investigate variability in popping performance and moisture loss among different popcorn cultivars. An accelerated shelf-life system was prepared using desiccators containing anhydrous calcium carbonate and saturated sodium bromide solution to give about 9 and 12% kernel moisture contents, respectively. Popcorn samples optimally conditioned to 14% were incubated to obtain desired moisture contents. Various carbohydrate, protein, and lipid-based coatings were tested as coating materials. A microwave oven with a built-in balance was used to determine rate of moisture loss. Lipid-coated popcorn showed a significantly lower rate of moisture loss compared to the control (uncoated) and the other coated samples. When moisture content was reduced from 14% to 12%, popping volume and the percent of unpopped kernels was markedly improved with the lipid-based coating. When the moisture content was further reduced to 9%, all lipid-coated samples showed improved popping performances. During microwave heating, moisture loss was significantly lowered by the lipid-based coating. Among four cultivars, one was superior to the rest. It had low percent of unpopped kernels at three different moisture contents, and had significantly lower moisture loss during microwave heating than the other three cultivars. Its popping volume was moderate. These results indicate a parallel relationship between moisture retention and popping performance over extended storage and microwave heating, and show potential benefit of coatings to extend shelf-life. Genotypic differences significantly affect popping performance. Further investigation is needed to determine the causal factors.
Session 61A, Carbohydrate
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