Steeping Preservation of Baby Corn

Abstract

Baby sweet corn (Zea mays var. rugosa Bonaf.) is used in Asian cuisine and considered a specialty item outside of Asia. Dehusked baby corn, harvested at 2 and 4 days after silk emergence, was preserved in a steeping solution and packed in glass jars. The steeping solution used concentrations of acetic acid from 0.5% to 2.0% and sodium chloride from 2% to 8%. Baby corn ears were either not blanched or blanched for 2, 4, or 8 min. Blanched and unblanched samples were stored at room temperature and under refrigeration. Steeped baby corn was analyzed for total soluble solids (TSS), acidity, salt, texture, color, ash, total solids, sugars, and starch. Baby corn harvested within 2 days of silk emergence was found to be optimum for steeping preservation. Baby corn blanched for 4 min had better color retention and less salt and acid penetration than unblanched corn. The equilibrium concentration, as measured by TSS of the steeping solution, varied between 7.0 and 7.2 ˚Brix. Acetic acid was more effective in controlling microbes than was sodium chloride. The concentrations of TSS, acidity, total solids, salt, and ash content of ears were affected by concentration of acid and salt in the steeping solution. Even though baby corn can be preserved with 2% salt and 1% acid, the color and taste were detrimentally affected. The combination of 6% salt and 0.75% acid was found to be best for steeping preservation of baby corn as indicated by organoleptic factors.