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KMID : 0380619900220050530
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 5 p.530 ~ p.532
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Effect of Cooking on Moisture Sorption Properties of Corn
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Abstract
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The moisture sorption behaviors of dry corn(DC), dry-cooked corn(DCC) and soaked-cooked corn(SCC) at 25℃ were analyzed. The corn was soaked in water at ´ti for 8 hr. $quot;I-he cooking times for DCC and SCC were 30 and 20 min, respectively, at 80℃. Desorption occurred for DC and DCC at KH below 23% and SCC at RH below 33% during storage. Moldiness was observed in all samples at RH 97%, after 192 hr for DC and 288 hr for both DCC and SCC. At the same water activity. SCC sample had the highest moisture content, followed by DC. The SCC sample had the highest monolaver value and sorption heat. Stability isotherms indicated that DC and SCC had better storability than DCC.
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KEYWORD
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