abstract
- Popcorn starch characterization has been reported in fine flours. However, complex macromolecules remain intact during mastication, leaving coarse macromolecules that have been poorly analyzed. This research analyzed fine and coarse fractions of commercial popcorn and five new yellow popcorn hybrids developed by INIFAP (Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias) to evaluate the influence of the phytochemical profile on starch digestibility. The coarse fractions had a higher content of bound phenolics. Popcorn 2 had the highest content of total phenolic compounds (7.30 mg GAE/g DW), mostly bound phenolics. Forty tentative phenolic compounds were identified. Popcorn C exhibited a higher peak intensity of cinnamic acid, whereas Popcorn 5 contained more caffeic acid. Also, these last two hybrids had higher levels of resistant starch (RS) compared to Popcorn 2. These findings suggest that the phenolic compound profile affects popcorn's starch digestibility more significantly than its phenolic content, likely through the formation of starch-phenolic inclusion complexes. © 2025 Elsevier Ltd.