(2008) suggest that popcorn may offer a healthful alternative to energy-dense, nutrient-light snacks, potentially improving the nutrient intake. (2011) reported that popcorn can be successfully incorporated into the diet as a daily snack and is associated with significant improvements in cardiovascular risk profile. Low-fat popcorn is a whole-grain food supplying insoluble fibre and less fat than several commonly consumed grain- or potato-based snack foods. When heated, the water expands, creating pressure (about 8 atm at 177 ° C) within the kernel, until eventually the casing gives way, and the kernels explode and pop, allowing the water to escape as steam, literally turning the kernels inside out ( Hoseney et al., 1983 Goshima et al., 1988). Popcorn’s ability to pop lies in the fact that the kernels contain a small amount of water stored in a circle of soft starch inside the hard outer casing. Popcorn texture (palatability and tenderness and crispness) is positively associated with popping volume ( Dofing et al., 1990). Popping expansion is also a critical parameter to obtain a good-quality commercial popcorn.

The expansion volume is a very important quality criterion commercially, because commercial popcorn buyers buy by weight and sell the popped corn by volume ( Ceylan and Karababa, 2002). Expansion volume and the number of unpopped kernels are the most critical factors determining the popcorn quality ( Song et al., 1991).

The popped grain is used as an ingredient for infant and other foods ( Rooney and Serna-Saldivar, 2003).

Popcorn is a special kind of flint maize that was selected by Indians in early Western civilizations. Popcorn is a whole-grain food and represents one of the most popular snack foods for consumers in a large part of the world ( Soylu and Tekkanat, 2007). Arendt, Emanuele Zannini, in Cereal Grains for the Food and Beverage Industries, 2013 2.5.3 Popcorn

Popcorn and tv