title: Effects of moisture content, hybrid variety, kernel size, and microwave wattage on the expansion volume of microwave popcorn.
abstract: This study investigated several independent variables affecting the expansion volume of microwave popcorn; (a) different hybrids were used, (b) hybrids were popped at different moisture contents, (c) microwave ovens with various wattages were employed, and (d) kernels were separated by size. The greatest expansion volume was achieved with Hunt-Wesson 214 at 11% moisture. Overall, the large-capacity bag and the 1000-watt microwave oven produced the greatest expansion volume. Medium-sized kernels produced the greatest expansion volume.
authors: California State University, Long Beach 90840, USA.
authors: T A
authors: TA
authors: Allred-Coyle
authors: R B
authors: RB
authors: Toma
authors: W
authors: W
authors: Reiboldt
authors: M
authors: M
authors: Thakur
mesh_terms: D003296:Cooking / Q000295:instrumentation*; D005518:Food Preferences / Q000208:ethnology; D005524:Food Technology / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D008872:Microwaves; D013045:Species Specificity; D014481:United States; D014867:Water / Q000032:analysis; D003313:Zea mays / Q000502:physiology
chemical_list: D014867:Water