EFFECT OF HEAT TREATMENT ON SOME PHYSICOCHEMICAL PROPERTIES OF SWEET CORN DURING FROZEN STORAGE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

NIKZAT E.; ANSARI S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2019 | Volume:16 | Issue:1 (61) Page(s): 99-112

Download Full-Text

Persian Verion

View:

863

Download:

Cites:

Information Journal Paper

Title

EFFECT OF HEAT TREATMENT ON SOME PHYSICOCHEMICAL PROPERTIES OF SWEET CORN DURING FROZEN STORAGE

Author(s)

NIKZAT E. | ANSARI S. | Issue Writer Certificate

Keywords

CORNQ1

FREEZINGQ1

HEAT PROCESSINGQ1

PHYSICOCHEMICAL PROPERTIESQ2

Abstract

Introduction: Today, the consumption of frozen fruits and vegetables has been increasing due 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 some PHYSICOCHEMICAL PROPERTIES of two groups of CORN kernels, single and attached to the cob, after HEAT PROCESSING and storage at -18 ° C.Materials and Methods: In this study, sweet CORN in two forms of single kernels and CORNs on the cob were cooked for 4, 8 and 12 minutes and stored for 10 weeks at -18 ° C. The effects of heat treatment on the drip loss, color changes, total phenolic content, antioxidant activity, peroxidase activity, hardness and microstructure were investigated every two weeks.Results: The amount of drip loss increased significantly (p<0.05) during FREEZING, and therefore the hardness decreased, in which the CORNs on the cob were more effective in maintaining their water structure as compared to the single kernels. The peroxidase activity, total phenolic content and antioxidant activity were significantly (p<0.05) decreased with heating process. The reversibility of peroxidase activity was observed during the FREEZING storage. In terms of the radical scavenging capacity, there was no significant difference between single CORNs and the ones on the cob. The amount of phenolic compounds increased until 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 of CORN during storage at -18 ° C.

Cites

No record.

References

No record.

Cite

APA: Copy

NIKZAT, E., & ANSARI, S.. (2019). EFFECT OF HEAT TREATMENT ON SOME PHYSICOCHEMICAL PROPERTIES OF SWEET CORN DURING FROZEN STORAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 16(1 (61) ), 99-112. SID. https://sid.ir/paper/143442/en

Vancouver: Copy

NIKZAT E., ANSARI S.. EFFECT OF HEAT TREATMENT ON SOME PHYSICOCHEMICAL PROPERTIES OF SWEET CORN DURING FROZEN STORAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2019;16(1 (61) ):99-112. Available from: https://sid.ir/paper/143442/en

IEEE: Copy

E. NIKZAT, and S. ANSARI, “EFFECT OF HEAT TREATMENT ON SOME PHYSICOCHEMICAL PROPERTIES OF SWEET CORN DURING FROZEN STORAGE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 16, no. 1 (61) , pp. 99–112, 2019, [Online]. Available: https://sid.ir/paper/143442/en

Related Journal Papers