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The objective of this study was to evaluate the effects of pericarp color and expansion process on the sensorial and nutritional quality of popcorn kernels. Popcorn kernels with red, white or yellow pericarps underwent expansion using one of these methods: in a pan with oil, in a microwave with oil, in a microwave without oil, in an electric popcorn popper with oil, or in an electric popcorn popper without oil. The pericarp color and method of processing primarily affect the sensory quality of corn popcorn grains after the expansion. The best sensory evaluations were observed in the popcorn grains expanded in a pan with the presence of oil; these suffer the greatest physicochemical and structural changes, represented by viscoamylographic properties, indicating that in this form of processing, starch undergoes further expansion. However, this form of processing features the highest energy value compared to other forms of processing without compromising the amount of compounds with antioxidant potential present in these grains. [ABSTRACT FROM AUTHOR]