Effects of boiling and steaming on the carbohydrates of sweet corn

Authors: ZHANG, WENXIA - University Of Macau; ZHU, BAOJIE - University Of Macau; CHILDS, HOLLY - University Of Maryland; YU, LIANGLI - University Of Maryland; Whent, Monica; Pehrsson, Pamela; ZHAO, JIN - University Of Macau; Wu, Xianli; LI, SHAOPINH - University Of Macau

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/21/2022
Publication Date: 5/4/2022
Citation: Zhang, W., Zhu, B., Childs, H., Yu, L., Whent, M.M., Pehrsson, P.R., Zhao, J., Wu, X., Li, S. 2022. Effects of boiling and steaming on the carbohydrates of sweet corn. ACS Food Science and Technology. 2:951-960. https://doi.org/10.1021/acsfoodscitech.2c00103.
DOI: https://doi.org/10.1021/acsfoodscitech.2c00103

Interpretive Summary: Sweet corn is an important source of carbohydrates in the human diet. In this study, the effects of boiling and steaming on the carbohydrates of yellow and bi-color sweet corn were examined. The contents of different types of carbohydrates, individual sugars, sugar alcohols, oligosaccharides, total starch, resistant starch (RS), phytoglycogen, water-soluble carbohydrates (WSC), and dietary fiber (DF), were measured in these two varieties before and after cooking. Four sugars, sucrose, glucose, fructose and maltose, were identified. Boiling and steaming did not change the concentrations of sucrose but resulted in the decrease of the other three minor sugars. Sorbitol and mannitol were identified as the main sugar alcohols. Sorbitol decreased in cooked samples, while mannitol remained unchanged. Oligosaccharides and phytoglycogen were not detected in these two varieties. Boiling and steaming did not alter the content of WSC, total starch or higher molecular weight DF, but led to significant reduction of RS and total DF.

Technical Abstract: Sweet corn is an important source of carbohydrates in the human diet. In this study, the effects of boiling and steaming on the carbohydrates of yellow and bi-color sweet corn were examined. The contents of individual sugars, sugar alcohols, oligosaccharides, total starch, resistant starch (RS), phytoglycogen, water-soluble carbohydrates (WSC), and dietary fiber (DF) were measured in these two varieties before and after cooking. Four sugars, sucrose, glucose, fructose and maltose, were identified. Boiling and steaming did not change the concentrations of sucrose but resulted in the decrease of the other three minor sugars. Sorbitol and mannitol were identified as the main sugar alcohols. Sorbitol decreased in cooked samples, while mannitol remained unchanged. Oligosaccharides and phytoglycogen were not detected in these two varieties. Boiling and steaming did not alter the content of WSC, total starch or higher molecular weight DF, but led to significant reduction of RS and total DF.