Quantifying color characteristics in sweet corn varieties after blanching under frozen storage

Abstract

The study conducted at the Department of Food Science and Technology, College of Agriculture, JNKVV, Jabalpur, and Bhanu Farm Ltd., Jabalpur, aimed to assess various sweet corn varieties for their suitability in the frozen food industry and subsequent product development. Six sweet corn varieties were collected from different regions in Madhya Pradesh. The investigation involved blanching methods (hot water and steam) with varying durations, followed by air blast freezing. Color attributes were evaluated using the Hunter color measuring system and expressed as L*, a* and b* values. Statistical analysis using a factorial complete randomized design was employed to analyze the obtained data. Results revealed significant differences in brightness (L*), redness (a*), and yellowness (b*) among fresh sweet corn varieties. Throughout various stages (fresh, before and after freezing), blanching methods, and different time durations, substantial variations were observed in the color attributes. For instance, brightness values differed significantly among varieties, blanching methods, and durations across the freezing period (0, 30, 60, and 90 days). Redness and yellowness values also exhibited notable variations influenced by variety, blanching techniques, and freezing duration. The study highlights the influence of blanching methods and time on color attributes, crucial for determining the quality and sensory appeal of frozen sweet corn.