Effect of Dry Sodium Chloride, ACT-II and Some Edible Oils on Popping Quality in Corn Variety–

Laboratory experiments were conducted with ACT-II, dry sodium salt and some edible oils such as mustard oil, sunflower oil, groundnut oil and soybean oil to enhance the popping quality of corn variety Azad Uttam. The range of variability of different parameters such as bulk density, popping percent, grains weight loss during popping and expansion volume varied from 0.684–0.817 g/ml, 90–99%, 0.46–2.06% and 335–587 ml, respectively. The bulk density decreased with the application of ACT II and sodium chloride grains soaked/dipped in various edible oils. However, among the edible oils, grains soaked/dipped in sunflower oil, corn variety Azad Uttam gave higher values of expansion volume and popping percentage. Use of dry sodium chloride in grains of corn variety soaked/dipped in various edible oils with ACT-II and sodium chloride exhibited highest values of expansion volume.