Continuous Infrared Popping: Effect on Key Physicochemical Attributes of Popcorn

The effect of continuous infrared (Co-IR) popping at different powers [600, 700 and, 800 W (W) Co-IR power] and a constant distance from the sample (5 cm) on the key physicochemical properties of popcorn (Zea mays L. var. Everta) [popping properties, energy consumption, morphology (SEM), sensory properties, and color] was investigated. According to the results of popping properties, optimum treatment for Co-IR popping of popcorn was 700 W Co-IR power. Colors were significantly changed (P < 0.05) during Co-IR popping. The L*, a*, b*, ΔE, hue, and chroma values of Co-IR popped popcorn (700 W Co-IR power) were 71.40, −2.73, 15.44, 33.13 ± 1.92, −1.40 ± 0.29, and 15.68 ± 1.07, respectively. The minimal energy usage was attained at 0.013 kWh at 800 W Co-IR power. In SEM analysis, with increasing the IR lamp power, the cavity size was increased (the cavities number per unit area decreased). The largest increase in the popcorn cavity size was determined at 800 W Co-IR power. The highest consumer acceptance of Co-IR popped corns was obtained at 700 W Co-IR power. This is the first study on the Co-IR expansion technology for popcorn popping, and the findings show that the IR expansion method is very efficient in the popcorn popping process.