Effects of moisture content and expansion method on the technological and sensory properties of white popcorn

The aim was to evaluate the effects of moisture content (8, 10, 12, 14, and 16%) and expansion method (with and without oil) on the technological and sensory properties of white popcorn. The maximum points for expansion yield were observed with a moisture content of 11.39% for the expansion method without oil and 10.21% for the method with oil. The lower expanded weight in both methods (with and without oil) was observed in moisture contents close to 16%, where the higher expansion residue was also observed. According to linear regression, popcorn grains are less yellow at 12.91% (expansion method without oil) and 11.48% (expansion method with oil) of moisture content. The maximum toughness point was obtained with a moisture content of 12.6%, in popcorn expanded by the method without oil. The maximum global acceptance and purchase intention were obtained at moisture contents between 10 and 12%. The suggested moisture content for the expansion of white popcorn is between 11.39 to 12.91% when expanded by the method without oil and is between 10.21 to 11.73% when expanded by the method with oil.