Abstract:

The main components (moisture, ash, lipid, protein, sugar, starch, and free amino acids) of three types of corn
including waxy corn, sweet-waxy corn and sweet corn and their effect on the color difference, viscosity and stability of the
corresponding corn beverages were analyzed. Based on the analytical results obtained, corn variety and major components
were identified as important factors that influence the quality of corn beverage by examining the correlation between corn
components and properties of corn beverage. The results showed the contents of moisture and sugar in waxy corn were
much higher than in sweet corn, but the contents of starch and ash in waxy corn were lower than in sweet corn. Although the
moisture content of sweet-waxy corn was between waxy corn and sweet corn, sweet-waxy corn was similar to waxy corn
in terms of all other major components tested. Among beverage products made from 18 kinds of corn, sweet corn beverage
had a significantly higher yellowness than waxy corn beverage, and sweet-waxy corn was between the two others, being
closer to waxy corn. The stability of beverages made from waxy corns Sukehuamuo 2008 and suyunuo 639, as well as sweet
corns Jingtian No. 7 and No.8 was higher than that of other kinds of corns. The correlation analysis showed that the stability
of sweet corn beverage was negatively correlated to the activity of amylase and total starch contents but was positively
correlated to sugar content.

Key words: corn, beverage, stability, component, correlation