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An Evaluation of Some of the Factors Affecting The AN EVALUATION OF SOME OF THE FACTORS AFFECTING THE CONSISTENCY OF CANNED CREAM STYLE SWEET CORN DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By DAVID ROBERT DAVIS, B. S., M. S The Ohio State University 1959 Approved by Adviser Department of Horticulture and Fores try ACKNOWLEDGEMENTS The author sincerely expresses his gratitude to the following: Dr. Wilbur A. Gould for his advice, encouragement, suggestions, and constant guidance throughout this study. Dr. Freeman S. Hewlett, who has offered many helpful suggestions in the final preparation of this manuscript. Mr. Eric Van Patten for his advice and many helpful suggestions which were incorporated in this study. Dr, A. P. Sidwell, who contributed many worth-while suggestions concerning this study. Dr. H. H. Reiser for his timely suggestions on the final prepar­ ation of this manuscript. Dr. J. R. Geisman for his participation in the preparation of the samples and suggestions concerning the final manuscript. The Ohio Agricultural Experiment Station for providing funds and facilities for this study. The United States Department of Agriculture for partial financial support of this study. The American Maize-Products Company of Roby, Indiana, for its co­ operation and for providing the starch necessary for this study. The members of the Ohio Canners and Food Processors Association for their cooperation and interest. My wife, Jeanne, for her constant encouragement, understanding, and patience throughout this study and for her help in the preparation and advice concerning the preparation of this manuscript, ii TABLE OF CONTENTS PAGE I. INTRODUCTION ...............................................1 II. REVIEW OF LITERATURE......................................... 4 A. The Objective Measurement of Quality of Canned Cream Style Sweet C o m ......................... 4 1. Tenderness and Maturity ........................... 4 2. Consistency............... 7 a. Importance of Consistency ............ 7 b. Methods of Measuring Consistency............. 7 B. Factors Affecting the Consistency of Cream Style C o m . 8 1. Variety ........ .................. 9 2. Maturity ...... ........................... ,.10 3. Formulation .....................11 a. Added Water ....... 0 ........... 11 b. Added Starch ............ ......... ...12 4. Storage Time and Temperatures .....#......14 5. Other Factors Which May Affect Consistency ...... 15 C. The Physical Characteristics of Starch and its Affect on the Consistency of Cream Style C o r n ............... ...16 III. EXPERIMENTAL MATERIALS AND METHODS.......................... 20 A, Materials .............. ............ ...20 B. Methods .............. .................21 1. Cream Style Corn Process ................... ...,21 2. Objective Determination of Quality of the Raw Sweet Corn and the Unprocessed Cream Style Corn ...... 24 a. Moisture......... 24 b. Specific Gravity ...... ................... 24 c. Alcohol Insoluble Solids ........ ,...,...25 d. Consistency ........ , ............ ......26 3. Objective Determination of Consistency of Canned Cream Style Corn ............... ...30 4. Formulation ......... 31 a. Water ........ ........... .......... 31 b. Starch .............. ..............32 5. Statistical Methods ........ ........ ....35 iii PAGE IV. PRESENTATION OF RESULTS ......................... 36 A. The Consistency Patterns of Cream Style Corn ...... 36 1. Victory Golden . ........ ....... 36 2. Tendermost .......... ........ 47 3. Deep Gold - 1957 season............................58 4. Deep Gold - 1958 season............... 71 B. Factors Affecting the Consistency of Cream Style Corn . 98 1. Variety .................................. .98 2. Maturity .................................... ,112 3. Formulation ............................. ,118 a. W a ter . .118 b. Starch ..............................123 (1) Victory Golden ................. .124 (2) Tendermost............................... 124 (3) Deep G o l d .............................. ,125 4. Storage Temperature....................... .137 a. Victory Golden ...... .137 b. Tendermost............................. ,139 c. Deep G o l d ................. 141 C. The Affect of Starch Type on the Quality of the Consistency......................................... 145 V. DISCUSSION OF RESULTS..................................... 147 A. Variety as a Factor Concerned with the Consistency of Cream Style Sweet Corn .................. 147 1. The Varietal Difference in the Consistency Pattern of Cream Style Sweet C o r n ................... .147 2. The Effect of Variety on the Magnitude and Main­ tenance of Consistency During Storage ...... .152 3. The Effect of Seasonal Variations on the Consist­ ency Patterns of Cream Style Corn ........ .155 B. The Maturity-Added Water Relationship and Its Effect on the Consistency of Cream Style Sweet C o r n .......... 156 C. Added Starch as a Factor Affecting the Consistency of Cream Style Sweet Corn ........... 160 1. Amount of Added S t a r c h ................. 161 2. Type of Added Starch ........ .......... .162 D* Storage Temperature and Its Effects on the Consistency of Cream Style Sweet C o r n ............................165 E. Application of Results to the Cream Style Corn Industry ,168 VI. SUMMARY AND CONCLUSIONS................................... 171 iv PAGE APPENDIX Detailed Tabulation of Fresh and Canned Cream Style Corn Data • 176 LITERATURE C I T E D ...............................................200 AUTOBIOGRAPHY............................................. 203 v LIST OF TABLES TABLES P^GE 1. United States standards for grades of canned cream style sweet c o r n ................................................5 2. Change of viscosity of corn with water dilution............ 13 3. A comparison of the physical properties of raw corn starch and raw waxy maize (ainioca) starch........................ 19 4. A comparison of Adams values with spreading distance for consistency determinations of cream style sweet corn by the Adams Consistometer ................................ 29 5. Batch formula for cream style corn based on the moisture percent of the raw sweet c o r n . 33 6. Batch formula for cream style corn based on the specific- gravity of the raw sweet corn ......... 34 7. The average consistency values of Victory Golden cream style corn at each planting and harvest on samples from the filler and at various storage periods of 40° F., room temperature, and 90° F. temperatures (1957 season) .... 37 8. Analysis of variance of the consistency of canned cream style sweet corn of the variety Victory Golden at various 40° F. storage periods (1957 season)..................... 40 9. Analysis of variance of the consistency of canned cream style sweet corn of the variety Victory Golden at various room temperature storage periods (1957 season) ......... 43 10. Analysis of variance of the consistency of canned cream style sweet c o m of the variety Victory Golden at various 90° F. storage periods (1957 season) .................... 45 11. The average consistency values of Tendermost cream style corn at each planting and harvest on samples from the filler and at various storage periods of 40° F., room temperature, and 90° F. temperature (1957 season) .... 49 12. Analysis of variance of the consistency of canned cream style sweet corn of the variety Tendermost at various 40° F. storage periods (1957 season) ............ .... 51 vi TABLES PAGE 13. Analysis of variance of the consistency of canned cream style sweet corn of the variety Tendermost at various room temperature storage periods (1957 season) .. ............ 54 14. Analysis of variance of the consistency of canned cream style sweet c o m of the variety Tendermost at various 90° F. storage periods (1957 season)............................56 15. The average consistency values of Deep Gold cream style corn of each planting and harvest on the samples from the filler and at various storage periods of 40° F., room temperature, and 90° F, temperatures (1957 season) .... 60 16. Analysis of variance of the consistency of canned cream style sweet c o m of the variety Deep Gold at various 40° F. storage periods (1957 season) ....................... 61 17. Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various room temperature storage periods (1957 season) ......... 65 18. Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various 90° F. storage periods (1957 season) ..... .............. 69 19. The average consistency values of Deep Gold cream style corn at each planting and harvest on samples from the filler and at various storage periods of 40° F. and 90° F. temperatures (1958 season).............................. 74 20. Analysis of variance of the consistency of canned cream style sweet c o m of the variety Deep Gold at various 40 F, storage periods (1958 season) .............. ..... 75 21. Analysis of variance of the consistency of canned cream style corn of the variety Deep Gold at 0, 0.4$, 1.0$, and 1,4$ concentrations of T’I-13 Fluftex starch measured at various room temperature storage periods (1958 season) . # 83 22. Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various 90° F. storage periods (1958 season) ........... ........ 91 23, A comparison of the consistency of the varieties Victory Golden, Tendermost, and Deep Gold canned cream style
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