Thermal processing of pigmented popcorn snacks: Effects on in vitro starch digestibility, nutraceutical compounds preservation and quality features

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Alexa Cervantes-López , Valery Tixian Robles-Plata , Juan de Dios Figueroa-Cárdenas , Cristina Elizabeth Chuck-Hernández , Janet Alejandra Gutiérrez-Uribe , Anayansi Escalante-Aburto
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引用次数: 0

Abstract

This study investigated the effects of hot air, microwave, and wet cooking methods on six pigmented popcorn varieties, focusing on nutritional composition, starch digestibility, nutraceutical properties, and popping quality. Hot air popping generally yielded optimal results, producing the highest total starch content, increased resistant starch, and enhanced retention of anthocyanins and phenolic compounds. Black and blue popcorn varieties demonstrated enhanced nutraceutical potential, with black popcorn showing the highest anthocyanin content (150.25 ± 0.57 mg C3G kg−1 for hot air). Hot air popping also exhibited better expansion times and yields than microwave and wet cooking. Starch digestibility varied across methods and pigmentation, with black and yellow popcorn consistently showing higher slow-digestible (∼27 g/100 g) and total-digestible starch values (∼61 g/100 g). Scanning electron microscopy revealed different cell sizes in popped kernels. Microwave cooking resulted in longer expansion times and lower yields but preserved certain bioactive compounds. PCA analysis revealed that the thermal method strongly influences resistant starch formation, and that phenolic content varies and is affected by quality features. This study provides insights for optimizing popcorn processing to enhance digestibility and nutraceutical features, highlighting pigmented popcorn's potential in functional food applications.
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来源期刊
Journal of Cereal Science
Journal of Cereal Science 工程技术-食品科技
CiteScore
7.80
自引率
2.60%
发文量
163
审稿时长
38 days
期刊介绍: The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
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