Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways
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- 作者：Ricardo Tadeu Paraginskia ; Nelisa Lamas de Souzab ; Gabriela Hornke Alvesb ; Valmor Zieglerb ; vamgler@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Maurí ; cio de Oliveirab ; Moacir Cardoso Eliasb
- 关键词：Popcorn ; Expansion ; Nutrition ; Sensory
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：383-391
- 全文大小：1013 K
文摘
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Popcorn kernels with different colors of pericarp were expanded in different ways.
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The processing form affects the sensory quality of the expanded popcorn kernels.
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Popcorn processed in a pan with oil obtained the best sensory evaluations.
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Popcorn processed in a pan with oil had the highest nutritional value.