Scientists Solve Unpopped Popcorn

Popcorn - Purdue University Research

Popcorn comes close to being one of nature's most perfect foods. Not only does it taste good, but it is also a whole grain with high nutritional value, making it one of the few snacks that is actually good for you. And, popcorn is a great substitute for bread because its carbohydrates are easily digestible and provide energy to help metabolize fats. However, popcorn has one minor drawback. Old maids, kernels that remain at the bottom of the kettle that do not pop, can get stuck in the throat and damage fillings in teeth when consumed accidentally. The percentage of unpopped kernels is no small problem and ranges from at little as four percent in premium brands to as much as forty-seven percent in cheaper brands. But, soon, according to a recent CNN article, even this one remaining objection may go away if manufacturers take advantage of new popcorn discovery.

Researchers at Purdue University have discovered why some kernels do not pop properly. According to them, unpopped kernels have leaky hulls that prevent the moisture pressure buildup needed for them to pop and lack the optimal hull structure that allows most kernels to explode. Based on this new finding, popcorn breeders can more easily select the best varieties of popcorn or create new ones that have superior hulls that yield fewer or no unpopped kernels.

Already, popcorn manufacturers are expressing interest in Purdue's research, paving the way for old maid obsolescence. Currently, more than seventeen billion quarts of popcorn sold each year in the United States. The elimination of old maids may not significantly impact this already high level of demand, but it will certainly contribute to even higher enjoyment of this popular snack as it moves one additional step closer to perfection.