Lysine-infused popcorn
1971
Blessin, C.W. | Cavins, J.F. | Inglett, G.E.
The lysine content of commercial yellow popcorn was increased by infusing kernels with aqueous solutions of L-lysine monohydrochloride. Infusion studies included examination of a number of time, temp., and concn. variables. Lysine content was increased from 0.32% in unprocessed kernels to 3.0% in infused. ~61% of the lysine in infused kernels was recovered when they were popped. Relative popping expansion of an infused corn sample containing 1% lysine was 70% of that with noninfused popcorn. Relative popping expansions of 60 and 55% occurred at 2 and 3% lysine levels, respectively. No significant difference was detected in flavour between popped samples, either noninfused or infused.
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