Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Salvador Castillo‐Gironés ◽  
Klaudia Masztalerz ◽  
Krzysztof Lech ◽  
Hanán Issa‐Issa ◽  
Adam Figiel ◽  
...  
Keyword(s):  
Sweet Corn ◽  
Osmotic Dehydration ◽  
Drying Methods ◽  
Sensory Characteristic ◽  
Corn Kernels

scholarly journals Pertumbuhan Vegetatif dan Kadar Gula Biji Jagung Manis (Zea mays saccharata, Sturt) di Pekanbaru

2018 ◽  
Vol 13 (2) ◽  
pp. 73-78 ◽  
Author(s):  
Surtinah Surtinah ◽  
Seprita Lidar
Keyword(s):  
Plant Height ◽  
Sweet Corn ◽  
Polynomial Regression ◽  
Sugar Content ◽  
Leaf Length ◽  
Leaf Width ◽  
Design Environment ◽  
Corn Seed ◽  
Randomized Design ◽  
Corn Kernels

Research conducted an experiment using a completely randomized design environment with four replications, and the design of treatment used is six varieties of sweet corn. Analysis of data using polynomial regression, the parameters measured were plant height, leaf number, leaf length, leaf width, and sugar beans, followed by analyzing the relationship between the growth of plants with a sugar content of sweet corn kernels. The results showed that leaf width gives a weak relationship to the sugar content of sweet corn seed, and leaf length, number of leaves and plant height had a close relationship to the sugar content of sweet corn kernels.

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

scholarly journals Effect of different processing conditions on the quality of canned sweet corn kernels produced and processed in Senegal

2020 ◽  
Vol 14 (4) ◽  
pp. 102-111
Author(s):  
DIOP NDIAYE Nafissatou ◽  
BASSE DIENG Adjaratou ◽  
L. THOMPSON Thomas
Keyword(s):  
Sweet Corn ◽  
Processing Conditions ◽  
Corn Kernels

Sucrose accumulation in sweet corn kernels. Effects of chelators

1972 ◽  
Vol 20 (4) ◽  
pp. 785-787 ◽  
Author(s):  
Jacob Amir ◽  
Joe H. Cherry
Keyword(s):  
Sweet Corn ◽  
Sucrose Accumulation ◽  
Corn Kernels

scholarly journals RELATIONSHIP OF NITROGEN-SULFUR FERTILIZATION AND HYBRID TO SENSORY CHARACTERISTICS OF shrunken2 SWEET CORN KERNELS

1995 ◽  
Vol 18 (5) ◽  
pp. 355-367 ◽  
Author(s):  
A. D. WONG ◽  
J. M. SWIADER ◽  
B. P. KLEIN
Keyword(s):  
Sweet Corn ◽  
Sensory Characteristics ◽  
Corn Kernels ◽  
Relationship Of ◽  
Sulfur Fertilization
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