Question in the form of a riddle:
I may be small but am mighty.
When I have between 11 and 20 % moisture, am heated to 356 °F (180 °C), with an internal pressure of 135 psi (930 kPa), I then undergo a gelatinization and vaporization reaction causing me to expand up to 50 times my original size. Basically, I’m pretty awesome and have adoring fans around the world.
What am I?
A: Popcorn
The Pericarp is the outside shell consisting of two layers. The hard outer layer that gets stuck in our teeth is called testa. The thin inner layer is the tegmen. Both layers fracture during the popping of the kernel.
At 356 °F (180 °C), the starch (endosperm) inside the popcorn gelatinizes (absorbs water, swells, and converts the starch to glucose), the pressure increases as the water vaporizes and expands causing the seed coat to break and the popcorn to “pop.”
Grain moisture content of 14% – 15.5% is optimal, but dried corn will pop when it has between 11% – 20% moisture content.
The best popping volume comes from corn that is harvested at full maturity with a moisture content of 15-18% and then dried, to a moisture content of 14%. (Gökmen, 2004;
Srdić et al., 2015). Popcorn industry standard is a moisture content of
(PDF) The influence of moisture content on popping traits in popcorn
Other grains pop or puff up too. Sorghum, quinoa, millet, amaranth, rice, and mung beans all puff up with heat and pressure. Extrusion is sometimes used in industrial settings to puff grains.
There are nearly 100 types of documented popcorn varieties grown today. 6,700 years ago, people in Peru popped popcorn. OG snacking.
Popcorn Was Popular in Ancient Peru, Discovery Suggests | HISTORY https://www.history.com/news/popcorn-was-popular-in-ancient-peru-discovery-suggests
- Jenkins, Matt (November 2010). “Quest for Corn”. Saveur. Bonnier (133): 26, 28. ISSN 1075-7864.
Popcorn is a 100% whole grain snack food. “A serving of air-popped popcorn is 3 cups and has about 100 calories before toppings.” – Popcorn: A Healthy, Whole Grain Snack : USDA ARS https://www.ars.usda.gov/plains-area/gfnd/gfhnrc/docs/news-articles/2021/popcorn-a-healthy-whole-grain-snack/
| Popcorn, Air-popped Per 100 g | Amount | % Daily Value (% DV) |
| Calories | 385 kcal | |
| Carbohydrate | 77.5 g | 28% |
| Fiber | 14.4 g | 51% |
| Sugars | 0.87 g | |
| Fat | 4.52 g | 6% |
| Saturated Fat | 0.63 g | 3% |
| Monounsaturated Fat | 0.95 g | |
| Polyunsaturated Fat | 2.31 g | |
| Omega-3 | 0.05 g | |
| Omega-6 | 2.25 g | |
| Protein | 12.9 g | 26% |
Vitamins
Niacin (B3): 14% of the daily value
Pantothenic acid (B5): 10% DV
Vitamin B6: 9% DV
Thiamin (B1): 9% DV
Riboflavin (B2): 6% DV
Folate: 8% DV
Choline: 4% DV
Vitamin A RAE*: 1% DV
Vitamin K: 1% DV
Minerals
Magnesium: 34% DV
Phosphorus: 29% DV
Copper: 29% DV
Zinc: 28% DV
Iron: 18% DV
Potassium: 7% DV
Sodium: 7% DV
Calcium: 1% DV
Sodium: <1% DV
Popcorn, air-popped, unbuttered – USDA FoodData Central Food Details
https://fdc.nal.usda.gov/food-details/1101363/nutrients
We love the versatility and crunchiness of popcorn and like to dress it up in all sorts of savory and sweet ways.
The real question is: Is the popcorn to go with the movie, or the movie to go with the popcorn?