The Effects of Time, Temperature and Moisture on Nuna Popping

摘要

Nuna beans are Andean common beans with the unique property of popping in hot air or hot oil. In popcorn the endosperm liquefies, whereas in nuna beans steam rapidly expands in the cotyledons. To better understand the popping of nuna beans and to further the commercialization of nunas, uniform popping procedures were examined. In terms of popping nuna beans, there are four parameters to consider including: variety, seed moisture, popping time, and popping temperature. In this study we explored the aspects of seed moisture, popping time and popping temperature.