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a) Popcorn
Popcorn or 'popping corn' is corn (maize) which expands from the kernel and puffs up when heated. Corn is able to pop because, unlike other grains, its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns.
b) Flint corn
Flint corn, (Zea mays indurata; Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint; hence the name.
c) Sweet corn
Sweet corn is a variety of maize with a high sugar content and prepared as a vegetable. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Sweet corn is picked when immature (milk stage) and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen before the kernels become tough and starchy.
d) Waxy corn
Waxy maize contain only amylopectin and no amylose starch molecule in opposition to normal dent maize varieties that contain both. Amylopectin or waxy starch is now used mainly in adhesive manufacture.
Titany answered the question on April 22, 2022 at 05:57