Effect of sweet corn varieties and thermal processing on quality of canned whole kernel corn
1995
Tanaboon Sajjaanantakul | Ratchada Tangwongchai (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Three sweet corn varieties were processed into canned whole kernel corn in brine. Before the process, HSSW(HS)C2F2 variety had higher firmness, carotene content and more yellow color than Hybrid 27127. While HSSW(HS) no.11 variety exhibited lower firmness, carotene content, and lighter color than the others. Broken heating curve was found for the canning process at 121 deg C. After the process, all varieties showed higher moisture content and chroma value, but lower in carotene content and firmness. The process diminished the alcohol insoluble solid in the Hybrid 27127 but not in the others. Within each variety canning at Fo value of 4, 9, and 12 caused significant reduction in firmness. The Hybrid 27127 had the least changes in the firmness. Microscopic examination also showed the least alteration in the pericarp structure of the Hybrid 27127. While the HSSW(HS) no.11 exhibited the highest firmness reduction with the most changes in the pericarp structure. Descriptive sensory evaluation indicated that after canning the panel could not differentiate the color differences among the varieties. However, changes in color and firmness due to thermal process were identified by the panel.
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Эту запись предоставил Kasetsart University