Effect of saturated and unsaturated fats on popping quality of popcorn variety-amber

Laboratory experiment was conducted with various saturated fats (coconut oil, palm oil, cheese and butter) and unsaturated (mustard, soybean, groundnut and sunflower) in grains soaked with water to enhance the popping quality of popcorn variety Amber. the range of variability of different characteristics such as bulk density, popping percent, grain weight loss during popping and expansion volume varied from 0.83–1.07 g/ml, 88–95%, 1.56–2.81% and 182–270 ml, respectively. The bulk density and weight loss decreased with the use of saturated and unsaturated fats. However, among the saturated and unsaturated fats, grains of corn variety Amber soaked in water and dipped in unsaturated fats exhibited high popping percent and expansion volume as compared to saturated fats.