Influence of Blanching Time on Moisture, Sugars, Protein, and Processing Recovery of Sweet Corn Kernels

• Main Authors: Mariusz Szymanek, Agata Dziwulska-Hunek, Wojciech Tanaś
• Format: Article
• Language: English
• Published: MDPI AG 2020-03-01
• Series: Processes
• Subjects: sweetcorn; blanching; moisture; sugars; protein; processing recovery
• Online Access: https://www.mdpi.com/2227-9717/8/3/340

The objective of this work is to determine the influence of blanching time on moisture content, sugars, protein, and processing recovery (degree of cut corn) of sweet corn kernels. Sweetcorn cobs of the Jubilee variety were blanched in the water at the temperature 85 °C during the period of 2, 4, 6, and 8 min. Non-blanched cobs were used as control samples. Blanched cobs were made subject to a mechanical process of cutting-off the kernels. It was stated that the blanching time has significant statistical influence on the content of moisture, sugars, and protein in kernel as well as on the quantity of the cut-off kernel mass.