Effect of Heat Treatment on Some Physicochemical Properties of Sweet Corn During Frozen Storage

Subject Areas : Microbiology

E. Nikzat ¹ (M.Sc. Graduate of the Department of Food Science and Technology, Kazerun Barch, Islamic Azad University, Kazerun, Iran.)
S. Ansari ² (Assistant Professor of the Department of Food Science and Technology, Kazerun Barch, Islamic Azad University, Kazerun, Iran.)

Received: 2018-11-21 Accepted : 2018-11-21 Published : 2018-12-22

Keywords: Corn, Freezing, Heat Processing, Physicochemical Properties,

Abstract :

Introduction: Today, the consumption of frozen fruits and vegetables has been increasingdue to the ability of these products to persuade the consumers to maintain nutritional value,time-saving and other practical reasons. The aim of this study was to investigate somephysicochemical properties of two groups of corn kernels, single and attached to the cob, afterheat processing and storage at -18 ° C.Materials and Methods: In this study, sweet corn in two forms of single kernels and cornson the cob were cooked for 4, 8 and 12 minutes and stored for 10 weeks at -18 ° C. Theeffects of heat treatment on the drip loss, color changes, total phenolic content, antioxidantactivity, peroxidase activity, hardness and microstructure were investigated every two weeks.Results: The amount of drip loss increased significantly (p<0.05) during freezing, andtherefore the hardness decreased, in which the corns on the cob were more effective inmaintaining their water structure as compared to the single kernels. The peroxidase activity,total phenolic content and antioxidant activity were significantly (p<0.05) decreased withheating process. The reversibility of peroxidase activity was observed during the freezingstorage. In terms of the radical scavenging capacity, there was no significant differencebetween single corns and the ones on the cob. The amount of phenolic compounds increaseduntil the fourth week and then decreased significantly (p<0.05) during storage at -18 °C.Moreover, the corns on the cob also showed more color changes than the single ones.Conclusion: Heat Treatment has significant effect on some physicochemical properties ofcorn during storage at -18 ° C.

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