Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels

The main aim of the study was to examine the quality and properties of sweet corn kernels treated by osmotic dehydration (OD) and different drying methods. Drying kinetics, texture profile analysis (TPA), color, and a descriptive sensory analysis were performed in the study. The study found that the use of vacuum-microwave drying (VMD) as a part of the drying process had a significant impact on the formation of crispy characteristic of the sample. Also, application of OD performed in concentrated apple juice followed by drying resulted in a fruitier, not that crispy, but juicier material when compared with non-OD samples. At the end, VMD was selected as optimal for production of crunchy sweet corn kernels, whereas OD/VMD was recommended for obtaining juicier, less crunchy material with improved taste as a result of OD. Practical applications Corn is one of the most popular crops in the world and is commonly used in the production of snacks. However, traditional snacks are often unhealthy due to the increased amount of fat. Drying can be used to obtain healthy, crispy products. Moreover, osmotic dehydration can be used to modify the sensory characteristic of the dried product. This study analyzes different drying methods with their impact on the texture of the sweet corn kernels as well as sensory analysis. Assessed process conditions can be helpful in designing and obtaining corn snacks that are not only healthy but also acceptable by consumers.

Automated summary

The study found that vacuum-microwave drying (VMD) significantly impacted the crispiness of sweet corn kernels, while osmotic dehydration (OD) using concentrated apple juice resulted in a fruitier, better-tasting material. The optimal method for producing crunchy kernels was VMD, while OD/ VMD was recommended for juicier, less crunchy material with improved taste.