The effects of ingredients on popcorn popping characteristics
作者： Mehmet Ceylan , Ersan Karababa
DOI: 10.1111/J.1365-2621.2004.00793.X
关键词: Mineralogy 、 Sodium bicarbonate 、 Microwave oven 、 Food science 、 Volume (thermodynamics) 、 Ingredient 、 Response surface methodology 、 Chemistry 、 Vegetable oil
摘要: Summary Response surface methodology was used to evaluate the effects of ingredients on popcorn popping characteristics. The different expansion volume and unpopped kernel ratio in a conventional popper microwave oven were evaluated optimized by response methodology. regression models significant had R2 value range 0.919–0.956. optimum levels for 4.4% salt, 5.9% vegetable oil, 0% sodium bicarbonate 16.4% butter, this formulation giving an 33.1 mL g−1. In case popping, maximum 37.3 mL g−1 obtained 3.5% 6% 0.10% 12.9% butter.
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