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Sensory, Nutritional and Popping Qualities of Yellow and Purple Popcorn.
Citations:
8
References:
24
Abstract
The aim of the present study was to evaluate the sensory, nutritional and popping qualities of two types of popcorn grains (Zea mays, L.) yellow and purple popcorn under different methods of expansion.Popping processes applied were: in a pan with oil, in an electrical popper with and without oil.The purple popcorn is superior in protein (12.56%), crude fiber (3.58%) and ash content (1.89%), wherea...
Keywords
Sustainable Development Goals (SDG)
2017
Article
Open Access
2-Y Citation Average
0.788
Language
Country
Sensory, Nutritional and Popping Qualities of Yellow and Purple Popcorn.
Citations:
8
References:
24
Abstract
The aim of the present study was to evaluate the sensory, nutritional and popping qualities of two types of popcorn grains (Zea mays, L.) yellow and purple popcorn under different methods of expansion.Popping processes applied were: in a pan with oil, in an electrical popper with and without oil.The purple popcorn is superior in protein (12.56%), crude fiber (3.58%) and ash content (1.89%), wherea...
Keywords
Sustainable Development Goals (SDG)
2017
Article
Open Access
2-Y Citation Average
0.788
Language
Country