Abstract
ABSTRACTSoluble solids (SS) % of raw sweet corn (SC), Silver Queen variety, was correlated with panel texture of deep‐fried corn. The r = 0.896 and R2= 0.803. The SS range of corn was 19‐26s. As corn of increasing SS was used, texture changed from that of succulent, low solids to less succulent, higher solids. Preference scores ranged from 2.4‐3, placing samples between “liked moderately” and “liked slightly” categories. No preference was found among samples of the SS range used. Thus, SC of this variety may be allowed to reach at least 26% SS and still receive a score similar to that for corn with 19% SS. Deep‐frying raw kernels decreased moisture by 6.8% and increased the oil content from 3.98 to 6.51%.
Published Version
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