When it comes to popcorn, consumers want a seed-to-snack treat that leaves more snacks than seeds when popped. This means when they pop the corn, there shouldn't be many unpopped kernels left in the bowl.

Maria Fernanda Maioli set out to determine the properties affecting popping expansion in popcorn. The team's research was recently published in Agronomy Journal, a publication of the American Society of Agronomy.

"The way kernels expand is a basic, yet very important characteristic of popcorn," says Fernanda Maioli. This is referred to as "expansion ratio."

"Very hard grains burst when heated. This expansion multiplies the initial volume of the grains by more than 40 times. In the case of popcorn, it produces a unique and tasty food."

The major factors that influence popcorn quality are kernel moisture, expansion ratios, and popping ratios. Higher quality popcorn is associated with kernels that expand more. This popped corn has a better texture and softness.

There have been several past studies on the ways popcorn kernel expand. These studies report that popping expansion has a strong association with higher starch content in kernels.