Effect of Different Drying Methods on the Quality and Flavor Profiles of Fresh Corn Flour

The effects of three drying methods(boiled then dring,baking and freeze drying) on the basic components,antioxidant properties and aroma components of fresh corn flour were studied. The results showed that the content of starch,total sugar,flavonoids and polyphenols in fresh corn flour produced by different drying methods were significantly different(P<0.05),the contents of total flavonoids and polyphenols in the kernels prepared by freeze drying were the highest(3.45 and 3.96 mg/g). The freeze dring and boiled then dring fresh corn flour had DPPH free radical scavenging rates of 60.5% and 50.8%,respectively,·OH scavenging rates of 46.8% and 39.6%. Solid phase micro extraction(SPME) gas chromatography-mass spectrometry(GC-MS) were used to analyze the aroma components of fresh corn kernels and three processing corn flour. Seventy-nine compounds including 3 alcohols,11 aldehydes,8 ketones,24 hydrocarbons,8 esters and 25 heterocyclics were identified. Aromatic compounds containing benzene rings were the main flavor compounds of fresh corn. Comprehensive analysis showed that the fresh corn kernels dried by freeze and boiled after cooking had higher antioxidant capacity,and also had better retention of aromatic compounds of fresh corn.