Effects of vegetable oil types in different amounts on popping quality of popcorn (Zea mays everta Sturt.)
In this study, effects of different types and amounts of vegetable oil on quality characteristics of popcorn was examined. Ant Cin 98 popcorn species was used as material. The research subjects consisted of 3 types of vegetable oil (sunflower seed oil, corn oil, olive oil) and 6 different amounts of oil (0 ml, 5 ml, 10 ml, 15 ml, 20 ml, 25 ml). Popping volume, flake size, percentage of unpopped kernels and popping time were investigated in this study and determined that different types and amounts of oil have effected these characteristics statistically. Maximum popping (21.87 cm3 g-1) volume and flake size (2.65 cm3) were obtained on corns that have popped with corn oil. Minimum percantage of unpopped kernels (0.36%) obtained in 25 ml oil amount. Percentage of unpopped kernels in control group was obtained as 32.12% and observed that it decreased linearly due to the increasing oil amounts.
Vegetable oil, popcorn, popping quality, amounts of oil