Effect of Temperature and Processing Time on Physico-Chemical Characteristics in Hot Water Blanching of Sweet Corn Kernels

Popalia, Chandani; Kumar, Navneet

doi:10.1007/s40030-021-00508-1

Cited by 7 publications

(21 citation statements)

References 16 publications

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“…The width of fresh sweet corn was 9.54 mm, which was increased to 9.77 mm during hot water blanching (Popalia & Kumar, 2021). After hot water blanching, the width of the oil‐coated sweet corn kernels increased and ranged between 9.87 and 10.22 mm.…”

Section: Resultsmentioning

confidence: 99%

“…After hot water blanching, the true density of the oil‐coated sweet corn kernels varied from 1082 to 1093 kg/m 3 (Popalia & Kumar, 2021). The minimum change in true density was observed for experimental conditions of temperature 50°C, time 79 s, and olive oil concentration of 50%.…”

Section: Resultsmentioning

confidence: 99%

“…The initial color L * value for sweet corn was 79.20, which was decreased during hot water blanching to 75.15 due to heat treatment (Popalia & Kumar, 2021). The color L * of the sweet corn kernels was further reduced during oil coating and varied from 74.68 to 75.12.…”

Section: Resultsmentioning

confidence: 99%

“…The chroma of fresh samples was 5.61, which was increased to 7.40 during the hot water blanching of sweet corn. The chroma was further improved and varied from 7.46 to 8.34 due to the coating of sweet corn kernels (Popalia & Kumar, 2021). The minimum change in chroma was observed for experimental conditions of temperature 50°C, time 79 s, and olive oil concentration of 50%.…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels

Popalia

Kumar

2022

eFood

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Sweet corn has a higher moisture content, making it challenging to store for longer. The edible coating acts as primary packaging. The samples were blanched in hot water at 90°C for 90 s initially and were coated with olive oil concentration 0%-100% for 60-300 s at temperatures of 40-60°C, which makes the kernels acceptable even after 7 days in comparison to 4 days in untreated samples. The coating of hot water-blanched sweet corn kernels increased length, width, thickness, true density, porosity, color a*, color b*, ΔE, chroma, browning index, moisture content, and pH with increased coating time, coating temperature, and concentration and varied from 11.78 to 12.40 mm, 9.87 to 10.22 mm, 4.14 to 4.66 mm, 1082 to 1093 kg/m 3 , 33.70% to 37. 29%, 4.19 to 4.57, 0.09 to 1.36, 7.46 to 8.34, 14.11 and 12.43, 78.32% to 83.41% and 5.87 to 5.98. While the coating process decreased bulk density, color L*, total sugar, ascorbic acid, and total soluble solid of sweet corn kernels with an increase in coating time and coating temperature and varied from 685.43 to 717.32 kg/m 3 , 74.68 to 75.12, 6.4% to 7.2%, 6.4 to 7.1 mg/100 g and 18.5 to 19.8 °Brix, respectively. The coating of sweet corn and hot water blanching is a promising hurdle to spoilage for extending the shelf life of sweet corn in food processing industries for developing various processed food products.coating, color characteristics, hot water blanching, olive oil concentration, physicochemical characteristics, sweet corn kernels | INTRODUCTIONSweet corn is a popular food ingredient owing to its unique taste. Sweet corn is a type of maize with high sugar content, and it is additionally referred to as sugar corn, pole corn, or Indian corn (Salunkhe & Desai, 1984). Sweet corn is used in fresh, canned, and frozen forms (Azanza et al., 1994). Corn chips, corn cookies, corn nuts, corn on the cob, corn tortillas, tortilla chips, corn pasta, corn bhel, corn pizza, Mexican food, corn samosha, corn dhosa, Italian food, frozen sweet corn, and dried sweet corn are some of the value-added products of sweet corn that are popular in various parts of the world. Additionally, it is used in multiple dishes, including soups, fried sweet corn with pork, rice, and other vegetables, and fresh cobs that are boiled and roasted for direct eating. A higher respiration rate of 40-112 mg CO₂ kg⁻¹ h⁻¹ of sweet corn stored at 0-10°C indicates its perishability and short storage life (Vigneault et al., 2004). Sweet corn should remain tender and sweet during processing and storage as these quality attributes have prime importance. The produced sweet corn is primarily used in fresh, canned, and frozen forms (Azanza et al., 1994). Sweet corn is high dietary fiber food and is also rich in xanthophyll, zeaxanthin, ferulic acid, and phenoplast compounds. These bioactive compounds prevent noncommunicable diseases (Hu & Xu, 2011;Liu, 2007).

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels

Popalia

Kumar

2022

eFood

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“…For enzymatic and non-enzymatic browning during processing or storage, hot water, and steam blanching (requiring prevention of overheating) before processing (e.g., canning or freezing) of fruits and vegetables to improve product quality is well established. A temperature spread of 60 to 100 • C for 30 to 150 sec effectively reduces the residual peroxidase activity in corn samples [13]. For this procedure, reducing the microbial load during mid-processing and cold storage of corn also preserved the product quality (color and vitamin retention) in further processing and storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat Treatment on Nutritional and Chromatic Properties of Mung Bean (Vigna radiata L.)

et al. 2022

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Chlorophyll is the primary source of color in widespread green plants. It has been investigated in mung bean seed coats and cotyledons. This study aimed to examine chromatic changes in mung beans during heat processing. It observed pigment variation within the cotyledons and seed coats of mung beans. Following thermal treatment from 0 to 50 min, the color of mung bean products changed, primarily from a decrease in chlorophyll content in the seed coat (from 6.57 to 1.28 mg/100 g, with significant differences. p < 0.05), accompanied by the formation of tawny pheophytin. However, the b value of mung bean seed coat showed an increasing trend with significant differences (yellowness, 21.55 increasing to 34.85, p < 0.05). Interestingly, the total flavonoid content in the seed coat tended to increase with thermal time (2.93 to 18.74 µg/mg) with statistical differences (p < 0.05). The condensation reaction of flavonoids with other polyphenolic compounds formed dark-brown polymers, resulting in a significant decrease in brightness (L value) of the cooking solution with thermal processing time (p < 0.05). Thus, the chlorophyll extraction and purification of the mung bean seed coat confirmed the morphological change of chlorophyll combined with the Maillard reaction, resulting in the color change after thermal treatment. It showed that a significant reason for the discoloration of mung beans was pheophytin from chlorophyll in the processing process.

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Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)

et al. 2023

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Indian gooseberry ( Phyllanthus emblica ) is a seasonal and highly nutritious fruit with shorter shelf-life and astringent taste limiting its utilization. The enzymatic browning and flavor loss are major concerns which makes pre-processing a crucial step for further processing. In this context, dry microwave blanching (MWB) was explored as an alternative to hot-water (HW) blanching to reduce its nutrition losses particularly ascorbic acid (AA) and makes it easier for removal of seed kernel. This study focused on the effect of MW power level (200–500 W) and blanching time (50–100 s) on AA content, color attributes (L*, a*, b*), and enzymatic inhibition in Indian gooseberry. The optimized MWB conditions were 294 W MW power with 70 s blanching time providing satisfactory enzymatic inhibition (75.47%), and retention of AA (417.70 mg/100 g pulp) and color attributes (L*: 58.42, a*: 4.57, b*: 26.23). As compared to HWB (80 °C, 5 min), MWB showed least AA degradation, higher total phenolic content and softening percent with less total color difference owing to its shorter processing time and dry blanching. Quantitative descriptive analysis (QDA) demonstrated that raw and MW blanched Indian gooseberries are the most accepted, followed by HW blanched samples. MWB showed better nutrient retention than HWB with easier seed removal showed the application of MW radiation for blanching of other fruits.

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Effect of Temperature and Processing Time on Physico-Chemical Characteristics in Hot Water Blanching of Sweet Corn Kernels

Cited by 7 publications

References 16 publications

Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels

Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels

Effect of Heat Treatment on Nutritional and Chromatic Properties of Mung Bean (Vigna radiata L.)

Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)

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