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Standardization of Bottling Process for Sweet Corn

Z. Pervin
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

M. Miaruddin
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

M. G. F. Chowdhury
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

M. M. Rahman
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

M. H. H. Khan
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

Abstract/ Executive Summary:

The experiment was undertaken to standardize the method for bottling process of sweet corn to enhance the diversified use of corn. Five treatments viz. T₁ (2% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid), T₂ (2.5% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid), T₃ (3% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid), T₄ (3.5% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid), T₅ (0.5% salt+ 750 ppm KMS+0.2g Citric acid) were used for the experiment. For bottling process of sweet corn, milky stage of sweet corn was processed for blanching at 85°C for 4 minutes. The standard food grade glass bottle were filled with hot pack of whole kernel and closed it manually. Among the observations, the most suitable formulation of bottling process was found in treatment T₃ (3% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid).

Keywords: Sweet corn, Postharvest, Bottling

Location: Bangladesh Agricultural Research Institute, Joydebpur, Gazipur, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Maize

Objectives:

To identify and standardize the method for bottling of sweet corn.

Methodology:

Milky stage maize was collected from the field. Husks and silk was removed from corn and it was washed with water. Kernels from the cob were cut with the help of sharp knife. For bottling, blanched the ears for 4 minutes in the boiling water. After that the ears were cooled in ice water for at least 5 minutes and water drained out. For bottling, blanched corn and solution were filled in standard size food grade bottles, leaving 1-inch head space. After that potassium, meta bi sulphate and citric acid were added with the solution. Bottles were then boiled in water for 10 minutes. After boiling, bottles were cooled in water and maintained a center bottle temperature of 33-45⁰C. Three bottles each of treatment were randomly selected each month for physical observation as well as for analysis of chemical composition of processed bottles. The experiment was laid in CRD. The treatments were : T₁ = 2% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid, T₂= 2.5% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid, T₃ = 3% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid, T₄ = 3.5% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid, T₅ = 0.5% salt+750 ppm KMS+0.2g Citric acid. Finally food grade standard glass container was used to fill boiled sweet corn and manually sealed immediately. The processed bottles were stored at ambient temperature to determine its acceptability and keeping quality. The stored bottles were analyzed at every month for TSS (%), pH, titratable acidity (%), β-carotene and vitamin C (mg/100g) by the procedure described by Mahadevan and Sridhar (1982) and Ranganna (1995). The physicochemical parameters of corn at different stages of maturity were also determined by using NIR Grain analyzer in the quality control laboratory of Postharvest Technology Division, BARI, Gazipur. Stored bottles were examined by a panel of judges comprising of scientific staff for their cloudiness, flavour, taste and overall acceptance. Hedonic scale was used to grade the different parameters. In this scale 'like extremely", was given the highest score of 9 and 'dislike extremely' was given the lowest score 1. Others were given intermediate scores. The data were analyzed for ANOVA in completely randomized design (CRD) under computerized statistical methods of M-stat and Duncan's Multiple Range Test (DMRT) was used to compare the means.

Source of Information: Annual Research Report, Postharvest Technology Division, Gazipur, 2013-2014

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Experimental result showed that there existswas little difference in nutrient content among the sweet corns of different maturity stage. Using different formulations, the suitable bottling process was found in treatment T₃ (3% Sugar + 0.5% salt+750 ppm KMS+0.2g Citric acid). So, the sweet corn processed with 3% sugar, 0.5% salt, 750 ppm KMS and 0.2g citric acid might be stored in a bottle at ambient temperature for a period 3 months.

Knowledge Management: Report/Proceedings