2023, Vol. 8, Special Issue 6

The study conducted at the Department of Food Science and Technology, College of Agriculture, JNKVV, Jabalpur, and Bhanu Farm ltd. Jabalpur, aimed to assess various sweet corn varieties for their suitability in the frozen food industry and subsequent product development. Six sweet corn varieties were collected from different regions in Madhya Pradesh. The investigation involved blanching methods (hot water and steam) with varying durations, followed by air blast freezing. The study analyzed the composition of sweet corn fresh kernels, before (blanched) and after freezing, revealing significant differences between different varieties. However, no significant impact was observed on moisture content after storage. The study also examined the interaction among various factors, including varieties, blanching method and blanching time period. The Rosy variety had the highest ash content (1.18%), followed by KSCH 972 and Sugar 75. The carbohydrate content was highest in Sweet 1 (20.40%), followed by Rosy (19.79%) and Sweet Heart (19.70%), while KSCH 972 had the lowest carbohydrate content during fresh condition.