A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods

Abstract

Background and objectives Fresh sweet corn is vulnerable to microbial damage and difficult to preservation at ambient temperature due to the high water and sugar contents. Therefore, in the present study, fresh sweet corn kernels were subjected to hot air drying (HAD), vacuum freeze drying (VFD), microwave drying (MD), and short‐ and medium‐wave infrared drying (SMIRD). Findings Different drying ways of dehydrated sweet corns were compared in terms of physical properties, nutritional components, volatile compounds, and antioxidant capacity. After thermal treatment, sweet corn will form more volatile components and increase the flavor of sweet corn, while sweet corn treated by VFD will lose a lot of volatile components and weaken the flavor. Conclusions The results demonstrated that VFD products exhibited higher rehydration capacity, more nutrient retention, and better antioxidant capacity with fewer volatile compounds. A total of 63 different volatile compounds were detected in dried sweet corns. The variety of volatile substances was the maximum in the SMIRD (55), followed by HAD (35), MD (28), fresh (22), and VFD (9). Significanceand novelty Overall, this study would be fundamental for selecting more applicable drying methods to obtain desirable quality of dried sweet corn.

Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability

“…It should be noticed that compared with untreated CCP, the enzyme‐treated counterpart went through enzymatic hydrolysis and convective drying processes. The remaining antioxidant activity of enzyme‐treated CCP could be the commingled effect of the increased antioxidant capacity after the enzymatic treatment (Seesuriyachan et al, 2017) and decreased antioxidant capacity during the drying process (Yao et al, 2022).…”

Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.)

“…After different treatments, including blanching, steaming, frying, and freeze-drying, decylaldehyde, 1-octene-3-ol, and 2-pentylthiazole are found that can be the influential aroma compounds in corn ( Zhang et al, 2022 ). Different drying ways also have an evident impact on the volatile compounds of sweet corn, in which thermal treatments can form more aromatic components and increase the aroma of sweet corn ( Yao, et al, 2022 ).…”