Department of Agricultural Biochemistry, C.S. Azad University of Agriculture and Technology, Kanpur
*Author for correspondence: Email: alkaphdbiochem@gmail.com
Online Published on 29 January, 2022.
Grains of maize for enhancing the popping quality were soaked/dipped with/without various vegetable oils as well as also by the use of various dry edible salts such as common salt, black salt and sendhasalt (rock salt). The range of variability of bulk density, popping percentage, loss in weight of grains during popping and expansion volume were 0.68–0.89 g/ml, 85–96%, 0.2–2.2% and 337–494 ml, respectively. The popping percentage was positively and significantly correlated with grains soaked/dipped in various vegetable oils alongwith the use of sendha salt. Grains soaked/dipped with soybean oil alongwith the application of sendha salt in corn variety-Azad Uttam was found most superior from popping point of view as it showed significantly highest values of volume expansion and popping percentage.
Vegetable oil, Corn, Common salt, Sendha salt, Black salt
