Abstract
The objective of this work is to determine the influence of blanching time on moisture content, sugars, protein, and processing recovery (degree of cut corn) of sweet corn kernels. Sweetcorn cobs of the Jubilee variety were blanched in the water at the temperature 85 °C during the period of 2, 4, 6, and 8 min. Non-blanched cobs were used as control samples. Blanched cobs were made subject to a mechanical process of cutting-off the kernels. It was stated that the blanching time has significant statistical influence on the content of moisture, sugars, and protein in kernel as well as on the quantity of the cut-off kernel mass.
Highlights
Sweet corn (Zea mays (L.) var. saccharate) is a cultivated plant for human consumption, and it is a raw or processed material of the food industry throughout the world [1,2].The process of a mechanical cutting-off the sweetcorn kernel from the cobs for consumer purposes in food processing plants takes place with the help of classical cutting-off devices.Mechanical impact of knives upon the material being cut-off characterized by high moisture; above70% causes great loss in quantity and quality including valuable nutrients [3]
The objective of this work is to determine the influence of blanching time on moisture content, sugars, protein, and processing recovery of sweet corn kernels
From Figure cancan compare the moisture of theofkernel corn from thefrom different time of blanching
Summary
Sweet corn (Zea mays (L.) var. saccharate) is a cultivated plant for human consumption, and it is a raw or processed material of the food industry throughout the world [1,2].The process of a mechanical cutting-off the sweetcorn kernel from the cobs for consumer purposes (tinning, freezing) in food processing plants takes place with the help of classical cutting-off devices.Mechanical impact of knives upon the material being cut-off characterized by high moisture; above70% causes great loss in quantity and quality including valuable nutrients [3]. The process of a mechanical cutting-off the sweetcorn kernel from the cobs for consumer purposes (tinning, freezing) in food processing plants takes place with the help of classical cutting-off devices. Blanching is one of the stages of kernel technological production processes for consumer purposes. This process significantly affects the quality of the material [5]. Improper realization of this operation may cause the change of texture, color, the content of nutrients as well as affect the costs of the whole process [6]. The quality of the kernels depends on whether the blanched occurs before the cutting process (corn on the cob) or after cutting it off. Boyet et al [11]
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