The effect of HTST pressure blanching processing parameters, as
compared to conventional steam blanching, on enzyme activity,
moisture, drip loss, shear force, sensory attributes and consumer
acceptability of frozen sweet corn were determined. Complete
inactivation of catalase and peroxidase required HTST treatments of
60 psi and 75 psi, respectively. No lipoxygenase activity was
detected in the blanched corn. Moisture content increased slightly
and maximum shear force decreased in the HTST blanched corn as
compared to the steam blanched samples. No differences were observed
in total work of compression and shear or drip losses in frozen corn
prepared by the two blanching processes. Blanch pressures of 60 psi
and 75 psi resulted in corn equivalent in sensory qualities to the
control steam blanched product as judged by a trained panel. The 30
psi blanch treatment was rated higher in stale/oxidized, fishy,
bitter, and other undesirable descriptors. Stale/oxidized and sweet/caramel character increased with storage time. Consumer tests
resulted in no significant differences in acceptability across blanch
treatments or storage time. / Graduation date: 1988
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27132 |
| Date | 14 December 1987 |
| Creators | Latham, Debra L. |
| Contributors | McDaniel, Mina R. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.0018 seconds