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Process kinetics on physico-chemical and peroxidase activity for different blanching methods of sweet corn

  • Sagar Kachhadiya
  • Navneet Kumar
  • Neeraj Seth
Original Article
  • 4 Downloads

Abstract

Blanching was performed to inactivate the enzyme using microwave, steam and hot water blanching methods and effect on the enzymatic activity, chemical properties and physical properties of the sweet corn were studied. The effectiveness of each blanching process was evaluated by measuring the loss of peroxidase activity, which was lost after 60, 90 and 120 s with k-values 0.016, 0.024 and 0.028 s−1 following first order kinetics for microwave, steam and hot water blanching respectively. The total sugar, ascorbic acid, moisture content, kernel mass and geometric diameter changed from 8.40 to 6.30, 7.20 and 7.50 g/100 g; 7.15 to 5.70, 6.10 and 6.60 mg/100 g; 76 to 79.20, 78.20 and 75.30%; 0.47 to 0.53, 0.50 and 0.42 g; 8.00 to 8.50, 8.30 and 7.20 mm at optimum level of blanching during microwave, steam and hot water blanching respectively, indicating higher retention of total sugar and ascorbic acid in microwave blanching. The change in colour, especially increase in brownness was observed during blanching processes. The average R2 for zero-order model was 0.945, suggesting use of model for prediction of physico-chemical parameters during blanching process of sweet corn.

Keywords

Sweet corn Blanching Peroxidase activity Physico-chemical properties 

Notes

Acknowledgements

Authors are thankful for Anand Agricultural University for providing the facility for conducting the research.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyAnand Agricultural UniversityGodhraIndia

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