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

DIOP NDIAYE Nafissatou; BASSE DIENG Adjaratou; L. THOMPSON Thomas

doi:10.5897/ajfs2020.1930

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

African Journal of Food Science ◽

10.5897/ajfs2020.1930 ◽

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

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Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

Agricultural and Food Science ◽

10.23986/afsci.71977 ◽

1978 ◽

Vol 50 (3) ◽

pp. 240-253

Author(s):

Christina Westermarck-Rosendahl ◽

Hannu Salovaara

Keyword(s):

Amylase Activity ◽

The Other ◽

Processing Conditions ◽

Falling Number ◽

Gluten Quality ◽

Heat Treated ◽

Technological Quality ◽

The One ◽

Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

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

Jurnal Ilmiah Pertanian ◽

10.31849/jip.v13i2.947 ◽

2018 ◽

Vol 13 (2) ◽

pp. 73-78 ◽

Cited By ~ 1

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.

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