Comparative effect of water and edible salts and their different concentrations on popping quality of popcorn variety- Amber

Laboratory experiments were conducted with various edible salts such as plain, rock (sendha) and black salts and their different concentrations (1%, 2% and 3%) to enhance the popping quality of popcorn variety Amber. The bulk density, weight loss, popping percent and expansion volume ranged from 0.97g/ml (3% concentration of rock (sendha) salt to 1.166g/ml (2% concentration of plain salt), 1.56% (1% concentration of rock (sendha) salt to 2.85% (2% followed by 3% concentration of plain salt), 64% (2% concentration of plain salt) to 87% (2% concentration of black salt) and 184 ml (1% concentration plain salt) to 106 ml (1% concentration of black salt), respectively. In all cases, the popping quality decreased in grains of popcorn variety Amber soaked in edible salts like plain, rock (sendha) salt and black salt as compared to grains of popcorn soaked in water.