Effect of Different Popping Methods on the Functional Components of Various Corn Types

Çağla Kayişoğlu^1, and Munir Anil²

¹Hitit University Scientific Technical Application and Research Center, Çorum, Turkey

²Ondokuz Mayis University Faculty of Engineering, Samsun, Turkey

Cite this paper:
Çağla Kayişoğlu and Munir Anil. Effect of Different Popping Methods on the Functional Components of Various Corn Types. Journal of Food and Nutrition Research. 2023; 11(9):579-586. doi: 10.12691/jfnr-11-9-4

Abstract

Corn (Zea mays L.) is one of the most diverse grain crops and most widely planted cereal in the world. As one of the corn products, popcorn has an increasing popularity which brings necessity to investigate bioactive constituents depending on the corn types and popping methods. In this study, different corn grains with different colors (white, yellow, red, purple, black) were investigated in detail, before and after popping, to find out their physical and chemical properties and sensory evaluations of popped corns were recorded. Colored corns exhibited having a higher amount of phenolic content and antioxidant activity when compared to yellow and white corns. Besides, microwave popping was exhibited to protect healty constituents more than other methods, however, sensory evaluations exhibited significantly (P <0.05) machine popping as a better way in terms of apperance and taste. Aim of this study is increasing the awareness of the consumer on the colored corns with healthy constituents and give information for choosing the best corn popping method.

Keywords:
corn popping colored corns phenolics antioxidants anthocyanins sensory evaluation

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