Effects of drying temperature of red popcorn grains on the morphology, technological, and digestibility properties of starch

Popcorn consumption is becoming increasingly attractive, and the effects of post-harvest operations are essential for the improvement of industrial processes. In this context, the objective of this study was to evaluate the effects of drying temperature on the morphology, technological, and digestibility properties from the isolated starch from red popcorn grains. Red popcorn grains were dried in oven-drying (30 °C) and fixed-bed dryer at 40, 70, and 100 °C. The morphology properties of grains and starch, the technological and digestibility properties of the starch, were evaluated. The drying temperature of 100 °C reduces the extraction yield by 13.14%, changes the internal structure of the popcorn grains and the native morphology of the starch granules, increases the pasting temperature and the gelatinization enthalpy, and reduces digestibility compared to drying temperature of 40 °C, which is more indicated due to reduced drying time. •The drying temperature of the red popcorn was studied in a fixed-bed dryer.•Drying at 100 °C promotes a compacted grain structure and reduces starch extraction.•Starch thermal resistance increases the pasting temperature.•Highest drying time restricted the access of enzymes and reduces the digestibility.•Drying at 40 °C is the best drying condition used.