IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 15, Issue 1, July - Aug., 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 15, Issue 1, July - Aug., 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJIRES , IJASM , IJRIES,IJAHVS
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 15, Issue 1, July - Aug., 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Effect of Blanching and Oven Drying on the Sensory Quality of Stored Fresh Maize
- A. O. Dauda
- Fresh maize, harvested at the milk stage, was treated by blanching in order to maintain the sensory quality of the samples at the milk stage. The samples were blanched, dried and then stored. The samples were blanched at different time interval ranging from 5 minutes to 30 minutes respectively. Sensory evaluation was then carried out on the blanched, dried and stored samples after re-cooking for palatability, colour, taste, texture, general acceptability etc. Maize samples blanched for 15 minutes and 20 minutes were adjudged by panellists to be of better quality. At these blanching times range (15 and 20 minutes), it was observed that the rates of reduction of soluble sugars in the samples were lesser when compared with those of other treated samples and the control (unblanched) samples. The treated and stored samples after re-cooking gave a taste similar to that of fresh produce as observed in the experiment.
- Select Volume / Issue:
- Year:
- 2015
- Type of Publication:
- Article
- Keywords:
- Blanching; Drying; Fresh Maize; Milk Stage; Sensory Quality; Soluble Sugars
- Journal:
- IJAIR
- Volume:
- 3
- Number:
- 4
- Pages:
- 1009-1013
- Month:
- Jan.-Feb.
- ISSN:
- 2319-1473
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