Author/Authors
AKÇALI, Cem Tufan Mustafa Kemal University - Faculty of Agriculture - Department of Field Crops, Turkey , ŞAHİN, Cenk Burak Mustafa Kemal University - Faculty of Agriculture - Department of Field Crops, Turkey
Title Of Article
Effects of Vegetable Oil Types in Different Amounts on Popping Quality of Popcorn (Zea Mays Everta Sturt.)
شماره ركورد
29320
Abstract
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. Highest popping volume and flake size values obtained from 25 ml, 20 ml and 15 ml amounts of oil. It’s determined that popping quality increased depending on increasing oil amounts.
From Page
97
NaturalLanguageKeyword
Vegetable oil , popcorn , popping quality , amounts of oil
JournalTitle
Journal Of Agricultural Faculty Of Gaziosmanpasa University
To Page
104
JournalTitle
Journal Of Agricultural Faculty Of Gaziosmanpasa University
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