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Author: search.filters.author.Promyou, SurassawadeeSubject: search.filters.subject.Texture

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    Efficient comparison of calcium chloride and calcium gluconate immersions on quality maintenance and bioactive compounds of ready-to-cook baby corns
    (2021-07-01)
    Supapvanich, Suriyan
    ;
    Promyou, Surassawadee
    ;
    Techavuthiporn, Chairat
    The efficiency of calcium chloride (CaCl2) or calcium gluconate (Ca-Glu) immersion on physicochemical quality and bioactive compounds of ready-to-cook baby corns during cold storage at 4 ± 1ºC for 7 d was investigated. Baby corns were immersed in 1% (w/v) CaCl2, 1% (w/v) Ca-Glu or distilled water (control) for 1 min. The biological parameters such as superficial colour attributes, weight loss, texture, pectin fractions, antioxidant activities and bioactive compounds of baby corns were determined. Both calcium immersions did not affect superficial the colour attributes of the baby corn compared to the control sample during storage. Baby corn texture was maintained by calcium immersions, with CaCl2 evidently better maintaining texture compared to Ca-Glu. The texture maintenance by calcium immersions was associated with the retardation of increased EDTA-soluble pectin content and decreased Na2CO3-soluble pectin content. Ca-Glu immersion exhibited the enhancement of antioxidant activity and the concentrations of total phenols and ascorbic acid as well as the retention of free radical scavenging activity and flavonoid content during storage. In conclusion, 1% Ca-Glu immersion is a feasible alternative for maintaining texture and enhanced nutritional value of ready-to-cook baby corns during storage.
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    Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage
    (2021-01-01)
    Ngu Lwin, Nan Theint
    ;
    Supapvanich, Suriyan
    ;
    Promyou, Surassawadee
    The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m<sup>−2</sup> and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m<sup>−2</sup>. Compared to control sample, the 4.4 kJ m<sup>−2</sup> UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m<sup>−2</sup> could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.