FLAVOR AND TEXTURE OF PRESERVED INTACT SWEET CORN: COMPARISON WITH CUT SWEET CORN AND STORAGE TESTS

Abstract

ABSTRACTSensory studies were conducted to determine if intact or unit kernels of sweet corn (i.e. kernels which are detached at their normal abscission layer and lack a cut surface) can replace cut kernels. Samples of intact or unit kernel sweet corn were compared hedonic‐ally and by relative preference with samples of cut sweet corn after appropriate processing. Stability of the frozen and canned intact kernels was studied for one year. Hedonic ratings for frozen intact corn yielded values of 7.4–7.6 and compared to values of 6.0–6.2 for cut corn. Hedonic ratings for canned intact corn yielded values from 6.4–6.8 and compared to values of 5.9–6.1 for cut corn. Laboratory taste panels expressed preference for intact samples in 86–89s of the judgements of frozen corn and in 64–86s of the judgements of canned corn. Both flavor and texture of the intact corn were most frequently cited as the reasons for preference. Frozen samples of intact kernels were stable for at least 1 yr at −18°C. Canned samples of intact kernels of Golden Jubilee and Golden Happiness were stable for 1 yr at 18°C. Sensory differences were detected in Stylepak samples at the 12‐month evaluation.