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[Super sweet corn hybrids adaptability for industrial processing. I freezing]
Braunnier Alfonzo1, Candelario Camacho, Ligia Ortiz de Bertorelli
1Instituto de Química y Tecnología, Facultad de Agronomía, Universidad Central de Venezuela-Delmonte Andina CA, Turmero, Edo Aragua, Venezuela.
Archivos Latinoamericanos De Nutricion
|November 27, 2002
Summary
Super sweet corn sh2 hybrids demonstrate excellent adaptability to freezing, maintaining superior flavor, texture, and sweetness compared to standard sweet corn. Hybrid Victor excelled in yield and sensory attributes.
Area of Science:
- Agricultural Science
- Food Science
Context:
- Evaluating the freezing process adaptability of super sweet corn (sh2) hybrids.
- Comparing chemical, microbiological, and sensorial characteristics post-freezing with standard sweet corn (su).
Purpose:
- To assess the industrial quality of freezing super sweet corn hybrids.
- To determine the suitability of sh2 hybrids for commercial freezing.
Summary:
- Super sweet corn sh2 hybrids (Krispy King, Victor, 324) were frozen at -18°C for 120 days.
- Results showed high yields (>60%) and acceptable cob quality.
- While most chemical properties were similar to su corn, sh2 hybrids exhibited higher pH, lower soluble solids, and double the total sugars. Victor showed statistically different moisture and soluble solids, while 324 had different total sugars.
- Frozen sh2 corn maintained acceptable microbiological profiles.
- Sensorial analysis indicated superior flavor, texture, sweetness, and appearance in sh2 hybrids, with Hybrid Victor being preferred.
Impact:
- sh2 hybrids are well-adapted to freezing, offering enhanced sweetness and sensory qualities.
- Hybrid Victor presents a commercially viable option due to its high yield and preferred sensory characteristics.
- This research supports the expanded use of super sweet corn varieties in frozen food products.