Role of the pericarp cellulose matrix as a moisture barrier in microwaveable popcorn.
Since moisture loss of popcorn can cause an increase in the number of unpopped kernels, pericarp properties of popcorn hybrids were analyzed to understand factors affecting moisture loss rate during microwave heating. Differential scanning calorimetry profiles of ground pericarp displayed a notable exothermal event, and hybrids with superior microwave popping performance (fewer unpopped kernels) exhibited significantly higher enthalpies. The number of unpopped kernels was highly correlated (r = 0.826, p = 0.011) with pericarp enthalpy values. X-ray analysis confirmed that cellulose and arabinoxylan are the major structural components of the pericarp. Structural changes in cellulose were induced by moisture and heat, and considerable enhancement in crystallinity occurred when the pericarp was heated in the presence of water. Results of this study indicate that the cellulose component of the pericarp is responsible for the development of exothermal events and increased crystallinity. Thus, the propensity of cellulose to form crystalline structures in the popcorn pericarp during microwave heating improves moisture retention and hence popping performance.
Tandjung
Agung S
AS
Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, USA.
Janaswamy
Srinivas
S
Chandrasekaran
Rengaswami
R
Aboubacar
Adam
A
Hamaker
Bruce R
BR
D002482:Cellulose / Q000032:analysis / Q000737:chemistry*; D005502:Food; D006358:Hot Temperature; D006813:Humidity / Q000517:prevention & control; D008872:Microwaves; D014867:Water / Q000032:analysis / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
D014867:Water; D002482:Cellulose