Características físicas e químicas dos principais cultivares de milho pipoca plantados no Brasil.

• Autor(a) principal: GERMANI, R.
• Data de Publicação: 1997
• Outros Autores: PACHECO, C. A. P., CARVALHO, C. W. P.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/481812
• topic: Caracteristica; Brasil; Physical; Chemical; Characteristics; Composição Química; Física; Milho Pipoca; Química; Zea Mays; chemical composition; Brazil; popcorn

Fifteen popcorn cultivars grown in Brazil were analysed for expansion power, percent composition, dietary fiber, minerals, vitamins and aminoacids. The mean Expansion Power was 23,1, low for the international standards. The second major component in popcorn is the dietary fiber, ranging from 21 to 29%. Minerals and vitamins are presents in small amounts. Popcorn, like others cereals, is defficient in the limiting aminoacid lysine ans triptophan. The popcorn consuption, without addition of other ingredients, can be used in sodium restricted diets, and is a good source for dietary fiber intake.