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- Title
Effects of steaming, boiling and frozen storage on carotenoid contents of various sweet corn cultivars.
- Authors
Junpatiw, A.; Lertrat, K.; Lomthaisong, K.; Tangwongchai, R.
- Abstract
The effects of domestic cooking methods and frozen storage on lutein, zeaxanthin, ß-cryptoxanthin, ß-carotene and total carotenoid contents of various corn cultivars were investigated. New hybrid small-ear corns (KKU#1WY, KKU#2WY and KKU#3YY) were analyzed for carotenoid contents compared to commercial big-ear corns (ATS5 and Hybrix3). Total carotenoid contents of fresh and cooked sweet corns ranged from 1.52-5.72 to 4.41-10.67 µg/g, respectively. Lutein and zeaxanthin were the predominant carotenoids in raw, cooked and frozen sweet corns. The cooking methods resulted in a significant increase in the concentration of total carotenoids (41.33-179.93%), lutein (35.51-232.18%), zeaxanthin (48.12-457.16%), ß-cryptoxanthin (22.35-405.03%) and ß-carotene (15.82-88.16%) for all cultivars, except the Hybrix3 in which the ß-carotene content decreased after steaming and boiling (p < 0.05). Blanching prior to freezing also caused increase in corn carotenoids. All corn cultivars showed decreases in lutein, zeaxanthin, ß-cryptoxanthin and ß-carotene contents during frozen storage at -20oC for 1 month.
- Subjects
SWEET corn; HYBRID corn; ZEAXANTHIN; CULTIVARS; EBULLITION; LUTEIN
- Publication
International Food Research Journal, 2013, Vol 20, Issue 5, p2219
- ISSN
1985-4668
- Publication type
Article