Popcorn crispness

Katz and Labuza (1981) examined the relationship between a, and crispness in a study of the crispness of popcorn (Figure 8-46). They found a direct relationship between crispness and a ... 

Figure 8-46 Relationship Between Water Activity and Crispness of Popcorn. Source. Reprinted with permission from E.E. Katz and T.P. Labuza, Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Properties, J. Food Sci., Vol. 46, p. 403, 1981, Institute of Food Technologists.

Food texture is measured by sensory analysis or by an instrumental method. Using a human inspector for a textural evaluation is subject to some errors because of variations in perception, even when trained panelists are used and a well-defined standard is referenced. However, Katz and Labuza (1981) compared sensory results and cohesiveness values from force-deformation curves for potato chips, popcorn, puffed corn curls as well as saltines, and obtained a good agreement between the two sets of data. A similar comparison was made by van Loon et al. (2007) for the crispness of French fries comparable results were also noted. 

Coconut masses Peppermint toffees Crisp rice (w.binder) Popcorn (w. binder)... 

Expansion volume is the most critical quality factor for popcorn (Hosney et al. 1983, Pordesimo et al. 1990,1991, Song et al. 1991). The popped volume is important because the commercial buyer purchases the popcorn by weight and sells it by volume. In addition, popcorn texture (tenderness and crispness) is positively correlated with popping volume. Most commercial popcorn has a 30- to 40-fold expansion. 

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