Effect of the Components of the Different Varieties of Waxy Corn on Their Sensory Quality

Abstract:

The relationship among sensory quality,components and pericarp thickness of 11varieties of waxy corn were investigated in order to study the main effectors on sensory quality of the waxy corn. Sensory evaluation results showed that the differences in taste and chewing quality among 11 waxy corns after cooking were almost unobvious,while the flavor and color are significantly different. The results of colorimeter and sensory evaluation suggested that except colored waxy corn,corn varieties with high value of L and b would be more accepted. The content of reduced sugar and surface color of corn showed a very significant positive(p<0.01). The difference among the components content like water,amylose,amylopectin,reduced sugar and total sugar and pericarp thickness of the 11 waxy corn are obvious,while others like free amino acid,lipid,ash are unobvious. However,there are no obvious correlation between the sensory evaluation results and components and pericarp thickness.