Abstract
This study established a nutritive evaluation system to assess fresh sweet-waxy corn and compare the differences in nutritive quality between frozen fresh and vacuum fresh corn. The evaluation system was divided into five parts according to nutrients: (1) fatty acids quality assessed by the fatty acid profiles, nutritional indices, and factor analysis; (2) amino acids evaluation system including amino acids profiles, chemical evaluation indices, amino acids standard spectra, fresh corn and human needs’ matching degree, flavor evaluation, and factor analysis; (3) vitamins and (4) carbohydrates which were evaluated according to their content, (5) minerals quality were decided by content and recommended nutrient intake. Results demonstrated these nutrients had significant differences between the two processing methods. The quality of the fresh corn in different processing methods was examined from a nutritional perspective, and the results would provide reference to the fresh corn nutritive evaluation system’s establishment.
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