Optimization of process temperature and brine concentration for canning of sweet and baby corn

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dc.contributor.advisorShukla, S.S.
dc.contributor.authorSekwadiya, Narayan
dc.date.accessioned2017-02-22T10:28:53Z
dc.date.available2017-02-22T10:28:53Z
dc.date.issued2016
dc.description.abstractABSTRACT Baby corn is a young finger like unfertilized cobs of maize used as nutritious vegetable, for humans. It is delicious, decorative and rich in vitamins and minerals besides a good source of easily digestible fibrous protein. It is used in developing a numbers of value added products. Baby corn is a popular vegetable in USA, Europe and Southeast Asia. The demand for baby corn is rapidly increasing in urban areas in India. Baby corn has immense potential as a salad and as cooked vegetable. It is used as an ingredient in ChopSuey (Chinese dish), soups, deep fried baby corn with meat, rice and other vegetables. Baby corn is highly nutritive. The nutritive value of baby corn is comparable to any common vegetable. It is a potential crop to generate income and employment for the rural youth, women besides maintaining the soil health. India can be a potential exporter due to its low cost of production technology and Post harvest management. Sweet corn (Zea mays L. saccharata) is one of the most popular vegetable in countries like USA and Canada. It is characterized by translucent, horny appearance of kernel when matures and wrinkled when it dries. The research reports indicate that the sweet corn has arisen as a mutant from field corn in the 19th century. Sweet corn is consumed in immature stage of the cobb. Total sugar content in sweet corn at milky stage ranges from 25-30% as compared to 2-5% of normal corn. Sweet corn varies from normal corn essentially for gene(s) that affect starch synthesis in the seed endosperm wherein one or more simple recessive alleles in the seed endosperm elevate the level of water soluble polysaccharides (sugars) and decrease starch. Sweet Corn is recognized as a valuable source of protein, carbohydrate and fat in human diet. The length, Diameter, Weight of type canned Sweet corn varied from 0.7 to 1.1cm, 0.6 to 0.9cm, 0.30 to 0.50g. The proximate composition of canned Sweet corn during storage was moisture (5.55 to 6.21%), protein (8.10 to 8.98%), carbohydrate (78.30 to 80.14%), fat (3.10 to 3.95%), ash (0.33 to 0.50%) and crude fibre (2.10 to 2.95%). The total sugar content of canned sweet corn varied from 1.58 to 2.09% respectively. The sensory quality attributes of canned sweet corn shows no marked variability in colour score. The drain weight, pH, Head space were ranges from 101 to 105g, 5.4 to 5.9, 0.10 to 0.50cm type sweet corn respectively. Baby Corn is recognized as a valuable source of protein, carbohydrate and fat in human diet. Baby corn is a young finger like unfertilized cobs of maize used as nutritious vegetable, for human decorative and rich in minerals based a good source of easily digestible fibrous protein grain. As such no scientific information is available in the literature on canning of baby corn. Therefore the present investigation has been planned. The findings are summarized as under. The length, Diameter, Weight of type canned baby corn varied from 5 to 7.2cm, 1.5 to 1.9cm, 25.5 to 27.50g. The proximate composition of canned baby corn during storage was moisture (8.30 to 9.20%), protein (10.20 to 12.01%), carbohydrate (72.20 to 74.40%), fat (2.30 to 2.96%), ash (1.43 to 2.08%) and crude fibre (2.80 to 3.56%). The total sugar content of canned baby corn varied from 0.17 to 0.24% respectively. The sensory quality attributes of canned baby corn shows no marked variability in colour score. The drain weight, pH, Head space were ranges from 101 to 105g, 5.4 to 5.9, 0.09 to 0.50cm type baby corn respectively. The effect of different independent processing variables of canning has exhibited a non-significant effect on physical properties, chemical attributes (proximate composition) in both type of cultivar, except moisture content of stored sweet and baby corn. The effect of processing parameters viz., holding time, brine concentration, sugar concentration, and blanching time have exhibited significant effect on total sugar of stored sweet and baby corn only. The cut out examination report shows internal condition of the cans were satisfactory. The brine was light yellow, translucent and acidic in both varieties of sweet and baby corn. The effects of canning variables were significant for Colour. It could be concluded that sweet and baby corn type cultivars can be utilized for canning purpose. The best quality acceptable canned sweet and baby corn product can be made by using the Canning variables viz., Sweet corn holding time 55 min, Brine concentration 3%, sugar concentration 2%, and Blanching time 2.5 min. and Baby corn holding time 60 min, Brine concentration 2%, sugar concentration 4%, and Blanching time 2 min.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810002227
dc.language.isoenen_US
dc.pages71en_US
dc.publisherJNKVVen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themeFOOD SCIENCE & TECHNOLOGYen_US
dc.these.typeM.Scen_US
dc.titleOptimization of process temperature and brine concentration for canning of sweet and baby cornen_US
dc.typeThesisen_US
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