Malays. Appl. Biol. (2017) 46(3): 23–31
EFFECT OF PRE-TREATMENT ON PHYSICAL PROPERTIES,
ASCORBIC ACID AND ?-CAROTENE CONTENT OF FROZEN
SWEET CORN KERNELS HIBRIMAS (Zea mays var
Saccharata BAILEY) VARIETY
ZAMZAHAILA MOHD ZIN1,2*, PHANG YAN MAN1, ZURAIDAH NASUTION3,
CHONG KAH HUI1 and MOHAMAD KHAIRI ZAINOL1
1School of Food Science and Technology, Universiti Malaysia Terengganu (UMT),
21030 Kuala Nerus, Terengganu, Malaysia
2Centre for Fundamental and Liberal Education, Universiti Malaysia Terengganu (UMT),
21030 Kuala Terengganu, Terengganu, Malaysia
3Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University,
Bogor, 16680, Indonesia
*Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Accepted 14 August 2017, Published online 4 October 2017
ABSTRACT
The main objective of this study is to investigate the best pre-treatment based on physical properties, ascorbic acid and ?-carotene content of frozen sweet corn kernels of the Hibrimas variety. Five types of pre-treatments being studied: water blanching, steam blanching, 0.5% citric acid blanching, 2.0% sodium chloride blanching and 1.0% sodium metabisulfite blanching. It was discovered that sodium metabisulfite blanching can improve texture of frozen corn kernels while citric acid blanching play vital role in colour and total soluble solids retention. pH value is more stable after subjected to steam pretreatment. Chemical pre-treatments were outweighing physical pre-treatments in ascorbic acid retention. There were no significant effects showed by pre-treatments on storage weight loss and ?-carotene content. Citric acid pre-treatment was suggested to be the best pre-treatment due to its high colour and total soluble content.
Key words: Pre-treatment, sweet corn, physicochemical properties, ascorbic acid, ?-carotene
