Effect of salts and their concentrations on grains of popcorn variety-amber soaked and dipped in various saturated fats on popping quality

The laboratory experiments were conducted with various concentrations such as 1%, 2% and 3% of different salts like plain salt, rock (sendha) salt and black salt and dipped in one ml of various saturated fats viz., coconut oil, palm oil, cheese and butter. The various concentration of salts on grains of popcorn variety Amber soaked in 1% concentration of salts and dipped in one ml of saturated fats exhibited highest expansion volume and popping percent alongwith medium values of grains weight loss and bulk density. Grains soaked in various concentration of different salts and dipped in one ml of coconut oil showed highest value of expansion volume and medium value of popping percent.