TY - JOUR
T1 - Quality parameters and morphometric characterization of hot-air popcorn as related to moisture content
AU - García-Pinilla, Santiago
AU - Gutiérrez-López, Gustavo F.
AU - Hernández-Sánchez, Humberto
AU - Cáez-Ramírez, Gabriela
AU - García-Armenta, Evangelina
AU - Alamilla-Beltrán, Liliana
N1 - Publisher Copyright:
© 2019 Taylor & Francis Group, LLC.
PY - 2021
Y1 - 2021
N2 - Upon popping, corn kernels undergo substantial dehydration. Initial moisture content of the kernel, popping method and temperature determine the final quality, and physical characteristics of the flakes. In this work, corn kernels (Zea Mays var Everta) at different moisture contents were subjected to hot-air popping and quality, physical and morphometric parameters of the flakes were evaluated, and related with their microstructural features. The best moisture content for hot-air popping was 9.14%. Macro and microstructural examination and digital image analysis of the flakes showed that, at the macro level, the roughness of the different flakes, as given by their fractal dimension (FD), were similar among morphologies, whereas at the microscale, it was possible to differentiate between them. Additionally, at the macro-scale, for the different morphologies high correlations were found between areas and the linear dimensions (Feret or width)FD of evaluated flakes. Moreover, when using the FD of the microstructures as the exponent, high correlations were also observed, which confirms an analog multiscale behavior between the roughness of the flakes and their microstructures.
AB - Upon popping, corn kernels undergo substantial dehydration. Initial moisture content of the kernel, popping method and temperature determine the final quality, and physical characteristics of the flakes. In this work, corn kernels (Zea Mays var Everta) at different moisture contents were subjected to hot-air popping and quality, physical and morphometric parameters of the flakes were evaluated, and related with their microstructural features. The best moisture content for hot-air popping was 9.14%. Macro and microstructural examination and digital image analysis of the flakes showed that, at the macro level, the roughness of the different flakes, as given by their fractal dimension (FD), were similar among morphologies, whereas at the microscale, it was possible to differentiate between them. Additionally, at the macro-scale, for the different morphologies high correlations were found between areas and the linear dimensions (Feret or width)FD of evaluated flakes. Moreover, when using the FD of the microstructures as the exponent, high correlations were also observed, which confirms an analog multiscale behavior between the roughness of the flakes and their microstructures.
KW - Hot-air popper
KW - digital image analysis
KW - morpho-structure
KW - multiscale
KW - quality parameters
UR - http://www.scopus.com/inward/record.url?scp=85075757616&partnerID=8YFLogxK
U2 - 10.1080/07373937.2019.1695626
DO - 10.1080/07373937.2019.1695626
M3 - Artículo
AN - SCOPUS:85075757616
SN - 0737-3937
VL - 39
SP - 77
EP - 89
JO - Drying Technology
JF - Drying Technology
IS - 1
ER -