effects of ingredients on popcorn popping characteristics

Response surface methodology was used to evaluate the effects of ingredients on popcorn popping characteristics. The effects of different ingredients on the expansion volume and unpopped kernel ratio of popcorn in a conventional popper and a microwave oven were evaluated and optimized by response surface methodology. The regression models were significant and had R2 value in the range of 0.919-0.956. The optimum levels of ingredients for microwave popping were 4.4% salt, 5.9% vegetable oil, 0% sodium bicarbonate and 16.4% butter, this formulation giving an expansion volume of 33.1 mL g(-1). In the case of conventional popping, the maximum expansion volume of 37.3 mL g(-1) was obtained for 3.5% salt, 6% vegetable oil, 0.10% sodium bicarbonate and 12.9% butter.