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KMID : 1134820220510040381
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 4 p.381 ~ p.388
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Quality Characteristics of Super Sweet Corn (Zea mays saccharata Sturt.) Jam, Based on the Addition of Varying Amounts of Sucrose
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Park Sang-Beom
Park Woo-Hyeon
Cha Seung-Hyeon
Han In-Beom
Bak Se-Lim
So Yoon-Sup
Hyun Tae-Kyung
Lee Shin-Young
Jang Keum-Il
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Abstract
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Super sweet corn has a high sugar content as this is not converted to starch during storage due to the shrunken-2 gene, which inhibits the activation of ADP?glucose pyrophosphorylase. However, the quality of super sweet corn deteriorates during long-term storage because of the hardening of the peels, damage due to pests, and the fact that disease organisms are attracted by the high sugar content. To avoid quality loss during storage, super sweet corn can be stored as jam. We prepared two types of super sweet corn jam, one with sucrose (SCJS) and the other one with sucrose and butter (SCJSB), and analyzed their proximate composition, quality, and sensory characteristics. With an increase in the amount of sucrose added during preparation, the required heating time, total acidity, viscosity, a-value, b-value, texture, and contents of protein, fat, and carbohydrate decreased, while the moisture content, pH, yield, L-value, and spreadability increased. The moisture and carbohydrate contents of SCJS and SCJSB were similar. However, the protein and fat contents were higher in SCJSB, and ash content was higher in SCJS. Most quality characteristics of the two types of jam were similar, but the texture was observed to be better in SCJS. In terms of sensory characteristics, SCJSB was preferred over SCJS, and in particular, SCJSB40 prepared with 40% (w/w) sucrose based on super sweet corn extracts received the highest preference. In conclusion, we confirmed that super sweet corn can be processed into jam, thus improving its storage characteristics, and the present results could be used as a basis for the industrial production of super sweet corn jam.
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KEYWORD
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super sweet corn, jam, sucrose, butter, quality characteristics
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