Influence of Blanching Time on Moisture, Sugars, Protein, and Processing Recovery of Sweet Corn Kernels

Influence of Blanching Time on Moisture, Sugars, Protein, and Processing Recovery of Sweet Corn Kernels

The objective of this work is to determine the influence of blanching time on moisture content, sugars, protein, and processing recovery (degree of cut corn) of sweet corn kernels. Sweetcorn cobs of the Jubilee variety were blanched in the water at the temperature 85 °C during the period of...

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Bibliographic Details
Main Authors: Mariusz Szymanek, Agata Dziwulska-Hunek, Wojciech Tanaś
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Processes
Subjects:
sweetcorn
blanching
moisture
sugars
protein
processing recovery
Online Access:https://www.mdpi.com/2227-9717/8/3/340

Internet

https://www.mdpi.com/2227-9717/8/3/340

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