Studies on popping quality of grains of popcorn variety- amber soaked in various concentrations of different salts and dipped in different unsaturated fats

The laboratory experiments were conducted with various concentrations (1%, 2% and 3%) of different salts viz. salts of plain, rock (sendha) and black and dipped in one ml of various unsaturated fats such as oils of mustard, groundnut, soybean and sunflower. The use of various concentrations of different salts increased popping quality as compared to grains soaked in various salts. The grains of popcorn variety Amber soaked in various concentrations of different salts and dipped in one ml of sunflower oil showed highest value of expansion volume and bulk density whilst the application of different concentration of salts to grains soaked in 1% concentration of plain salt and dipped in one ml of unsaturated fats exhibited highest expansion volume with medium values of popping percent and weight loss.