Abstract
It would be redundant to emphasize the commercial importance of popcorn and the snacks derived from it since everyday observation confirms the fact. What may not be so obvious is the firm bases on which the popularity of these snacks rests. The crisp texture, fluffy white appearance, and convenient piece size of popped corn provide an almost unique combination of properties that can be utilized to advantage in many different kinds of snack products. When the ease of processing and the relative cheapness of the raw material are also considered, the widespread use and acceptance of popcorn snacks can be readily understood.
Keywords
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
References
BROWN, G.K. 1966. Signal: Popping expansion. Smoke Signals 66–3, Wyandot Co., Marion, OH.
BROWN, G.K. 1968. Popcorn storage problems. Smoke Signals 7–68, Wyandot Co., Marion, OH.
BROWN, G.K. 1973. Personal communication. Mar. 13. Marion, OH.
DAME, D., JR., STINSON, W.S., JR. and CAPOSSELA, A.C. 1972. Snack food product and process. U.S. Pat. 3,647,474. Mar. 7.
DE MUESY, E. and STINSON, W.S. 1971. One man makes 550 lb caramel snacks per hour. Food Process. 32 (1) 21–22.
DOAN, C.A. and LEPLEY, W.D. 1965. Method for producing a candy coated mixture of nut meats and puffed cereal particles. U.S. Pat. 3,184,316. May 18.
DODGE, M.N. 1939. Confection. U.S. Pat. 2,181,109. Nov. 21.
HERZKA, A. 1947. Notes on maize. J. Soc. Chem. Ind. 66, 396–397.
KRAUCER, P. 1972. Popcorn product. U.S. Pat. 3,704,133. Nov. 28.
LYALL, A.A. and LUNDY, C.N. 1974. Cereal coating composition and process. U.S. Pat. 3,792,183. Feb. 12.
Lyerly, P.J. 1940. Some factors affecting the quality of popcorn. Ph.D. Thesis. Iowa State College, Ames.
MCALISTER, R.E. 1972. Microwave puffing of cereal grain and products made therefrom. U.S. Pat. 3,682,651. Aug. 8.
MIDDLETON, J.C. 1972. Personal communication. July 13, Kansas City, MO.
RASMUSSON, B.E. 1971. Method of preparing oil-milk-sugar clad cereal particles and the resulting product. U.S. Pat. 3,582,336. June 1.
REBANE, A. 1971. Puffed food product and method of producing. U.S. Pat. 3,617,309. Nov. 2.
REEVE, R.M. and WALKER, H.G., JR. 1969. The microscopic structure of popped cereals. Cereal Chem. 46, 227–241.
SCALES, H. 1972. Popcorn—The irrepressible snack. Snack Food 61 (9) 31–35.
VOLLINK, W.L. 1959. Process of producing a candy coated cereal. U.S. Pat. 2,866,647. Jan. 13.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1984 The Avi Publishing Company, Inc.
About this chapter
Cite this chapter
Matz, S.A. (1984). Snacks Based on Popcorn. In: Snack Food Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9778-9_12
Download citation
DOI: https://doi.org/10.1007/978-94-010-9778-9_12
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-9780-2
Online ISBN: 978-94-010-9778-9
eBook Packages: Springer Book Archive