Kernel Quality of Some Sweet Corn Varieties in Relation to Processing

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dc.contributor.authorAlan, Ozlem
dc.contributor.authorKinaci, Gulcan
dc.contributor.authorKinaci, Engin
dc.contributor.authorBasciftci, Zekiye Budak
dc.contributor.authorSonmez, Kenan
dc.contributor.authorEvrenosoglu, Yasemin
dc.contributor.authorKutlu, Imren
dc.date.accessioned2019-10-27T22:13:58Z
dc.date.available2019-10-27T22:13:58Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description.abstractThe quality characteristics (dry matter content, soluble solid concentration, kernel colour, sugar, starch and protein content) of fresh, frozen and canned kernels of seven sweet corn varieties ('Lumina', 'Merit', 'Sunshine', 'Jubilee', 'Challenger', 'Yellow Baby' and '2201') were studied. The present research was conducted during 2009 and 2010 in Eskisehir, Midwestern Turkey. The trials were set up in randomised complete block design, with four replications. Ears were harvested and randomly selected for analysis as fresh, frozen and canned. Dry matter content ranged from 34.2% ('2201') to 39.5% ('Yellow Baby), soluble solid concentration from 16.3% ('2201') to 27.4% ('Yellow Baby'). The sugar content of fresh kernels was higher than other treatments (frozen and canned) for all varieties. The starch content of the varieties was decreased after processing, except in 'Yellow Baby'. Fresh, frozen and canned sweet corn kernels had similar protein contents; the highest protein content was obtained, for all treatments, from 'Challenger', and it maintained its higher protein content after processing. '2201' had the highest sugar and the lowest starch content for fresh, frozen and canned varieties. When compared on a kernel basis, sweet corn marketed as fresh, frozen or canned, it may be feasible to select varieties for different sweet corn markets.en_US
dc.description.sponsorshipEskisehir Osmangazi University, The Scientific Research Projects CommissionEskisehir Osmangazi University [200823026]en_US
dc.description.sponsorshipThis work was supported by The Eskisehir Osmangazi University, The Scientific Research Projects Commission (project number:200823026).en_US
dc.identifier.doi10.15835/nbha4229425
dc.identifier.endpage419en_US
dc.identifier.issn0255-965X
dc.identifier.issn0255-965Xen_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage414en_US
dc.identifier.urihttps://doi.org/10.15835/nbha4229425
dc.identifier.urihttps://hdl.handle.net/11454/49915
dc.identifier.volume42en_US
dc.identifier.wosWOS:000346326700016en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniv Agr Sci & Veterinary Med Cluj-Napocaen_US
dc.relation.ispartofNotulae Botanicae Horti Agrobotanici Cluj-Napocaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectcanneden_US
dc.subjectfreshen_US
dc.subjectfrozenen_US
dc.subjectstarchen_US
dc.subjectsugaren_US
dc.subjectZea mays L. var.saccharataen_US
dc.titleKernel Quality of Some Sweet Corn Varieties in Relation to Processingen_US
dc.typeArticleen_US

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