17C-9 |
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F. BORRAS1, K. Seetharaman2, N. Yao2, J. L. Robutti3, and G. H. Eyherabide4. (1) Laboratorio de Nutrición, Instituto Nacional de Tecnologia Agropecuaria, EEA Pergamino-INTA C.C.31, 2700, Pergamino, 2700, Argentina, (2) Dept. of Food Science, Pennsylvania State Univ., 111 Borland Lab., University Park, PA 16802, (3) Laboratorio Tecnológico, Instituto Nacional de Tecnologia Agropecuaria, EEA Pergamino-INTA C.C.31, 2700, Pergamino, Argentina, (4) Departamento Mejoramiento de Maiz, Instituto Nacional de Tecnologia Agropecuaria, EEA Pergamino-INTA C.C.31, 2700, Pergamino, Argentina Expansion value is the most important quality parameter for popcorns. Several studies show the relationship between physical properties of the kernel, moisture content and several other variables on popping volume. Very few show the possible relationship between kernel composition and popping volume. This study investigated the relationship between popcorn composition and popping volume. Seven open pollinated commercial popcorn samples with high, medium and low popping volume were used in this study. The zein and glutelin content of the popcorns were determined by using reverse-phase high pressure liquid chromatography procedure. The fatty acid composition was determined by using the standard AOCS gas chromatography procedure. Amylose content was measured by using the blue value procedure and the debranched starch samples were characterized by using high pressure size exclusion chromatography. A model to predict popping values from zein and glutelin chromatograms was developed by using multivariate analysis of chromatographic data using specific software. Significant correlations were observed between actual popping values and those predicted by multivariate analysis from either zein-1 (r2=0.963) or glutelin (r2=0.744) chromatograms. Both these proteins are also implicated as factors contributing to kernel hardness. A lower correlation was observed between popping volume and oleic acid or linoleic acid contents. Amylose and amylopectin contents only had slight positive and negative correlations, respectively, with popping value. No significant correlations were observed between zein-2 levels or saturated fatty acids and popping volume properties in this study. Therefore, in addition to the physical attributes of the kernel, it is quite likely that the compositional and structural attributes of the endosperm also contribute to popping volume of popcorn.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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