Scientists Solve Riddle of Unpopped Popcorn

Kozar_The_Malignant writes "CNN is reporting that scientists have solved the problem of unpopped popcorn kernels left in a bag or bowl. The short answer is that unpopped kernels have leaky hulls (seed coats) that prevent the buildup of sufficient pressure to cause the pop. The research has been published online and will appear in the July 11 edition of the journal BioMacromolecules. From the article: 'In the varieties popped, the percentage of unpopped kernels ranged from 4 percent in premium brands to 47 percent in the cheaper ones.' So buying the good stuff for home use is probably worth it."

Comments

Not quite

[ackthpt]

'In the varieties popped, the percentage of unpopped kernels ranged from 4 percent in premium brands to 47 percent in the cheaper ones.' So buying the good stuff for home use is probably worth it."

Not necessarily true. The quality of kernels is of minor concern, major concern is time to market and freshness. Keep your unpopped corn in a sealed container to maintain humidity level and keep it fron drying out. Microwave popcorns aren't all going to be equal, either, as the oil/salt compositions will vary which affect the hulls of kernels. I've found microwave popcorn has a very short shelflife compared to plain kernel corn. Freshly opened popcorn has fewer 'widows and orphans' than older corn, especially corn which has been left exposed to air.

Like all things, popcorn engineered to look better or pop better in a microwave isn't necessarily your best tasting corn, either. I only buy microwave corn when I feel I need some for within the next few days and usually not just for myself. If eating popcorn at home I'm more likely to air pop some good stuff and put on real butter and use actual popcorn salt (not that table salt which is appearing in cheaper theaters everywhere.)

I don't have a paper on this anywhere, but I have had considerable experience popping corn, particularly in college where it helped absorb lots of beer. Naturally popcorn which comes in jars is going to fare better than that in plastic bags, but how old the kernels are is the most decisive factor and a higher end popcorn distributor is more likely to have better packaging. A more porous hull is likely to dry out faster or be weakened by contact with hydrogenated oils in any case. Your 4% to 47% is most likely attributable to quality of packaging, how long the product took to get to market and how long it stayed on the shelf (including shelf time at home.) Granted, better advertised brands are more likely to move through distribution and stores than generic brands, which may give it some edge.

What's more near and dear to my heart, when I shell several zorkmids at the bijou for my greasy paper bag is what the fsck they're putting on the corn. Most of those butter replacements are horrible and concession stands should be required to post a warning that their 'Butter' isn't butter at all but a blended gookum of vegetable oils. There's only one theater left in my area which still uses genuine butter.

Re:Not quite

[ackthpt]

"actual popcorn salt" I had to Google it, but apparently an extra-fine grained salt is used on popcorn, potato chips, and french fries.

You can find it in many grocery stores, yet. Though in a pinch those fine iodized salt packets at fast food places will do as well.

I know Morton and Reese's (no relation to the pb cups) are purveyors.

You know these things when you are king of popcorn

Re:Not quite

[anagama]

• Like all things, popcorn engineered to look better or pop better in a microwave isn't necessarily your best tasting corn, either. ... If eating popcorn at home I'm more likely to air pop some good stuff ...

I refuse to even own a microwave. When it comes to popcorn, I can make perfect popcorn on the stovetop in a pan in 4-5 minutes. That's from cold stove to a bowl of piping hot fluffy popped corn. Personally, I like it better cooked in a little oil than from an air popper. I skip the butter but use plenty of sea salt.

Anyway, microwave corn is a scam. You get very little, it leaves a pasty film on the roof of your mouth, and when I've made it at the office, I find I still have to stand around and watch else it tends to burn. So making it on the stove results in a better product, takes only slightly longer, and shaking the pan while it cooks is much more fun than tapping my toe waiting for the microwaveable junk to be done.

Re:Back to basics

[ackthpt]

If I wanted to cook, would I be eating popcorn?

Makes great packing material, as long is it's air popped!

This was one of the original uses for popcorn, before styrofoam peanuts. My father, who worked at Oakridge on the Manhattan Project told me how they'd receive delicate instruments, packed in boxes of the stuff.

Air Popper = Better popcorn.

[Frobnicator]

The quality of kernels is of minor concern, major concern is time to market and freshness. Keep your unpopped corn in a sealed container to maintain humidity level and keep it fron drying out. Microwave popcorns aren't all going to be equal, either, as the oil/salt compositions will vary which affect the hulls of kernels. I've found microwave popcorn has a very short shelflife compared to plain kernel corn. Freshly opened popcorn has fewer 'widows and orphans' than older corn, especially corn which has been left exposed to air.

I use an air popper. It takes almost exactly the same amount of time as microwave popcorn.

As mentioned, plain kernel corn lasts quite a while on the shelf, if properly stored. With an air popper, I usually get about 3-4 bad-popped kernels, but even they usually have opened up a little. I use the cheapest brand kernels I can buy.

The best part is the cost. The microwave popcorn with 6 3.5oz bags in it costs the same as a 4lb bag of plain kernels. Also, I can spend my money on better-tasting butters specially designed for popcorn.

So with an air popper, I get fewer bad kernels, just over three times the amount of corn, and I can control the salt and butter amounts.

I don't understand why people use microwaves rather than a cheap air popper.

frob

Hot air poppers pop almost all every time

[Prune]

An hot air popper I paid $3 for at a flea market leaves at most a couple kernels unpopped from enough corn I put in to make about five liters of popcorn. These never burn popcorn either, since once a kernel pops, it is blown away from the hottest bottom of the machine by the airflow. However leaky kernels are, usually the heat at the bottom will generate pressure faster than can be relieved -- the machine can reach very high temperatures, as I know since I use it to roast coffee beans as well.