Study of the canning process and the changes during storage of canned baby corn
1986
Siriphon Kaeosuriya | Setthasin Ammawat | Somchai Chomduang
A study was made on the canning process and changes of chemical and physical properties of supersweet baby corn. Initially, the total soluble solid in baby corn stored at room temperature for 2 days changed from 12.8 degree brix to 10.9 degree brix and of those stored in a refrigerator (8-10 deg. celsius) for 3 days changed from 15.0 to 11.0 degree brix. The canning process started with soaking of the corn in 1 % citric acid solution for 30 minutes to prevent browning. It was then blanched in boiling water for 3-4 minutes and placed in cold water to cool down. After that it was soaked in firming agent ie. 1 % calciumchloride solution and filled up in plain can size 307x409. The can was exhausted, seamed and sterilized in boiling water (100 deg. celsius) for 35 minutes. The canned baby corn was examined at 7, 14, 28 and 56 days after storage. The total weight of canned baby corn was 655 grams with net weight of 569 grams and the drained weight of 229 grams. However, the official standard allowed minimum drained weight of 240 grams. The canned pressure was 6 lb./ in 2. The head space was 5/16 in. Each can contained 24 to 31 baby corns. The total soluble solid was between 11.0 and 14.0 degree brix. The pH range was between 4.6 and 4.8 and the total acidity was between 0.28 and 0.44 %. A panel of 10 agreed that the canned baby corn from the experiment did not differ significantly in appearance, colour, flavour and consuming acceptance from that of the two commercial brands. In addition, the texture of the canned corn from the experiment was firm whereas the latter was soft.
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