Comparative characteristics of two methods for popping popcorn

Topicality. The comparative study on effectiveness of several methods of popping popcorn from Zea Mays L. everta Sturt. is important and relevant. Technological indicators of popcorn kernels depend on many factors, including the method of popping. Purpose. To compare the technological characteristics for popcorn kernels obtained by two methods of popping the grain: frying in a frying pan and heating with air-popping appliances. Methods. The initial material for research was kernels of popcorn lines bred by the Laboratory of Maize Breeding for Food Use at SE Institute of Grain Crops of NAAS. According to the first method of popping, one layer of popcorn kernels were placed on an aluminum pan heated to 175 ºC and fried without oil, shaking the kernels every 5–6 seconds. For the second popping method, Clatronic PM 3635 electric popcorn maker having a capacity of 1200 W was used. Results. In the first method of producing popcorn, the dominant type of popcorn flakes was unilaterally expanded; the average percentage of unpopped kernels was 3.5 %; the coefficient of kernel volume expansion varied from 16.4 to 29.7; and eating qualities were from 3 to 4.5 points. In the second method, the dominant type of popcorn flakes was bilateral expanded; the average percentage of unpopped kernels was 18.2 %; coefficient of kernel volume expansion ranged from 23.4 to 45.2; and eating qualities were from 3.5 to 5 points. For the first popping method, the coefficient of kernel volume expansion had an inverse average correlation with the percentage of unpopped kernels; for the second popping method, it had a direct average correlation with the thousand kernel weight. Conclusions. The method of popping popcorn affects the technological indicators of popcorn such as the number, weight and percentage of unpopped kernels; volume and weight of popcorn flakes; coefficient of kernel volume expansion; type of popped flakes and flavor of popcorn. Lines RB 20, RK 1, RK 44, RK 6 with kernel volume expansion coefficient over 40 and popcorn taste qualities of 5 points were selected. Key words: breeding, line, technological indicators, coefficient of kernel volume expansion, unpopped kernels, type of popped flakes, correlation