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FLAVOUR AND TEXTURE OF PRESERVED INTACT SWEET CORN ; COMPARISON WITH CUT SWEET CORN AND STORAGE TESTS.

Author(s) : ROBERTSON G. H., GUADAGNI D. G., LAZAR M. E.

Type of article: Article

Summary

SAMPLES OF INTACT OR UNIT KERNEL SWEET CORN WERE COMPARED HEDONICALLY WITH SAMPLES OF CUT SWEET CORN AFTER APPROPRIATE PROCESSING. STABILITY OF THE FROZEN AND CANNED INTACT KERNELS WAS STUDIED FOR ONE YEAR. HEDONIC RATINGS FOR FROZEN INTACT CORN YIELDED VALUES OF 7.4-7.6 AND COMPARED TO VALUES OF 6.0-6.8 AND COMPARED TO VALUES OF 5.9-6.1 FOR CUT CORN. BOTH FLAVOR AND TEXTURE OF THE INTACT CORN WERE MOST FREQUENTLY CITED AS THE REASONS FOR PREFERENCE. FROZEN SAMPLES OF INTACT KERNELS WERE STABLE FOR AT LEAST 1 YR AT 255 K (-18 C).

Details

  • Original title: FLAVOUR AND TEXTURE OF PRESERVED INTACT SWEET CORN ; COMPARISON WITH CUT SWEET CORN AND STORAGE TESTS.
  • Record ID : 1981-0112
  • Languages: English
  • Publication date: 1980/03
  • Source: Source: J. Food Sci.
    vol. 45; n. 2; 221-223; 5 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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