Effects of Delayed Drying Interval and Drying Temperature on Technological and Sensory Properties of White and Black Popcorn

Abstract

The maintenance of the sensory and expansion properties of popcorn are essential during the post-harvest stages. The delay in drying, and drying temperature can negatively influence the technological and sensorial quality of the popcorn. Therefore, the objective was to evaluate the effects of delayed drying interval (0, 5, and 10 days) and drying temperature (40 and 70°C) of white and black popcorn on the technological and sensory properties of the grains and the expanded product. The increase in delayed drying interval, associated with higher drying temperature (70°C) provided a reduction in protein solubility, yield, and expansion weight, with an increase in expansion residue and reduction of all evaluated sensory parameters (Global acceptance, purchase intent, and expanded popcorn size, odor and flavor). In both genotypes studied, the maintenance of sensory and expansion properties, which give the higher added value to this product, were achieved with the lower delayed drying interval and drying at 40°C. The results of this study showed the importance of drying popcorn grains immediately after harvesting. The effects of drying delay significantly affected the technological and sensory properties of both studied genotypes.

Keywords: Popping properties, Toughness, Expanded popcorn sensory, Popcorn post-harvest