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      Adaptabilidad de híbridos de maíz dulce a la congelación en mazorcas

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          Abstract

          El propósito de esta investigación fue evaluar la adaptabilidad de tres híbridos de maíz dulce al procesamiento como mazorcas congeladas. A los híbridos de maíz dulce 2038, 2010, 2004 y Bonanza (patrón), se les determinaron características biométricas, químicas y microbiológicas en estado fresco. Una vez congeladas criogénicamente a -95°C x 7min, se les evaluó el rendimiento industrial, así como las características químicas y microbiológicas a los 45 y 90 días de almacenamiento congelado a -18°C. Todos los híbridos en mazorca congelada presentaron en promedio un rendimiento de 54,2%, valor similar al que maneja la industria para este tipo de producto. Igualmente la longitud de la mazorca (21,57cm), número de hileras (15), diámetro de la mazorca (45,54 mm) así como la altura del grano (8,57 mm), cumplieron con los estándares de calidad exigidos industrialmente. Los resultados demostraron que las mazorcas congeladas de los híbridos estudiados, presentaron buena estabilidad química y microbiológica durante el almacenamiento congelado, destacándose el híbrido 2038.

          Translated abstract

          Adaptability of sweet corn ears to a frozen process. The effects of frozen condition on the quality of three sweet corn ears (2038, 2010, 2004) and the pattern (Bonanza), were evaluated. Biometrics characteristics like ear size, ear diameter, row and kernel deep were measured as well as chemical and physical measurement in fresh and frozen states. The corn ears were frozen at -95 °C by 7 minutes. The yield and stability of the frozen ears were evaluated at 45 and 90 days of frozen storage (-18°C). The average commercial yield as frozen corn ear for all the hybrids was 54.2%. The industry has a similar value range of 48% to 54%. The ear size average was 21.57 cm, row number was 15, ear diameter 45.54 mm and the kernel corn deep was 8.57 mm. All these measurements were found not different from commercial values found for the industry. All corn samples evaluated showed good stability despites the frozen processing and storage. Hybrid 2038 ranked higher in quality.

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              Shrunken2 Sweet Corn Yield and the Chemical Components of Quality

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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                alan
                Archivos Latinoamericanos de Nutrición
                ALAN
                Sociedad Latinoamericana de Nutrición (Caracas )
                0004-0622
                December 2004
                : 54
                : 4
                : 438-443
                Affiliations
                [1 ] Instituto de Quimica y Tecnologia
                Article
                S0004-06222004000400011
                6e782292-cd80-457c-9cae-271f393d4b94

                http://creativecommons.org/licenses/by/4.0/

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                SciELO Venezuela

                Self URI (journal page): http://www.scielo.org.ve/scielo.php?script=sci_serial&pid=0004-0622&lng=en
                Categories
                NUTRITION & DIETETICS

                Nutrition & Dietetics
                Zea mays,,sweet corn,frozen storage,stability,ear corn processing,Zea mays,maíz dulce,congelación,estabilidad,mazorca,procesamiento

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