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Effect of Nusweet (corn Syrap) on the Qualities of Canned Vegetables.

Zinnat A. Begum
Department of Food Technology & Rural Industries,Bangladesh Agricultural University, Mymensingh, Bangladesh.

Abstract/ Executive Summary:

The effects of corn syrup (Nusweet "E.") on the colour properties, texture qualities and flavour acceptability of four different canned Vegetables were studied. Canned vegetables were processed with brine solutions containing various proportions of sucrose and corn syrup ( Nusweet ) at two different levels of sugar solids ( 2.5 and 5.0%). Measurements of drained weight, texture . and color were made after the equilibration of canned vegetables at 40⁰P and 90°F for various periods. The drained weight. and texture of canned vegetables were not affected by the inclusion of corn syrup ( Nusweet ) in the brine. The Hunter colour value-L ( Lightness ) values of canned beets, lima beans, whole kernel corn, aL (redness) values of canned beets and lima beans and bL ( yellowness) values of whole kernel corn were affected significantly when Nusweet was used at higher replacements of sucrose in the brine and the flavor of corn syrup in the brine. The quality of vegetables packed with brines containing upto 50 % replacement of sucrose was approximately equivalent to those packed with brines containing only sucrose.

Keywords: Effect, Nuswweet, Canned vegetables

Location:

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Maize

Objectives:

To investigate the effects of corn syrups in canned vegetables.

Methodology:

Four different vegetables-peas, beets lima beans, and whole kernel corn were processed with two different series of sugar solutions consisting of various pro- portions of sucrose/corn syrup. Carefully weighed lots of canned vegetables were processed for determination of drained weights. Two series of sugar solutions with sucrose and Nusweet "E" were prepared. Nusweet "E" is a 62 D.E. high conversion acid enzyme corn syrup. Corn syrups are clear, colorless and noncrystalline viscous liquids, consisting of mixtures of dextrose, maltose and higher saccharides. The composition of the solutions used as "brines" and added to the canned vegetables prior to processing is shown . For vegetables other than corn, two types of brines were prepared, containing added sweeter at the rate of 2.5 and 5.0 % sugar solids in the brine respectively. For whole kernel corn sweetness were added at tbe rate of 5.4 and 7.0% solids respectively. Salt was added at the rate of 2.0 % in the brine solutions for peas, beets. and lima beans, and' was omitted for whole kernel corn. Measured amount of brines were added to the cans by a "Flotron" dispenser prior to the addition of the vegetables.

Source of Information: Bangladesh J. Agril. Sci. 6 (I) : 13.17 : 1977

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The pH values of the sugar solutions containing Nusweet were significantly less when measured after heat treatment, than the sugar solutions containing sucrose only, under the same conditions, The refractometer readings of sugar solutions containing Nusweet at 2.5% solids levels decreased after these were heated. .The drained weight and texture of canned vegetables were not affected by the inclusion of corn syrup in the brine. The use of Nusweet in the brine did net affect the soluble solids of brine solutions of the canned vegetables. The Hunter color values-L (light. ness) aL (redness) anp bL (yellowness) of canned peas were not affected by the inclusion of Nusweet in the brine. The L (lightness) values of canned beets, lima beans and. whole kernel corn were affected significantly when Nusweet were used. The aL ( redness) values of canned beets and lima beans were increased when Nusweet was used at higher replace- ments of sucrose in the brine. The bL (yellowness) values of canned whole kernel corn were decreased at higher replacement of sucrose by Nusweet in the brine. Hunter color values of all the canned vegetables subjected to steam table treatment were affected significantly by the presence of Nusweet (corn syrup) in the brine. The effects were greater at higher replacements ( 75-100%) and at higher levels of sugar solids ( 5.0 % ). The flavor of canned vegetables was affected by little by the presence of Nusweet in the brine. The quality of vegetables packed with brines containing up to 50% replacement of sucrose with corn syrup was approximately equivalent to those packed with brines containing only sucrose.

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