Influence of Blanching Time on Moisture, Sugars, Protein, and Processing Recovery of Sweet Corn Kernels
1
Department of Machine Science, University of Life Sciences in Lublin, 20-612 Lublin, Poland
2
Department of Biophysics, University of Life Sciences in Lublin, 20-950 Lublin, Poland
*
Author to whom correspondence should be addressed.
Processes 2020, 8(3), 340; https://doi.org/10.3390/pr8030340
Received: 23 February 2020 / Revised: 9 March 2020 / Accepted: 10 March 2020 / Published: 16 March 2020
(This article belongs to the Special Issue Sustainable Food Processing Processes)
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.
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MDPI and ACS Style
Szymanek, M.; Dziwulska-Hunek, A.; Tanaś, W. Influence of Blanching Time on Moisture, Sugars, Protein, and Processing Recovery of Sweet Corn Kernels. Processes 2020, 8, 340.
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