Abstract

Waxy corn is popular in the consumption at the fresh kernel stage. Because the tenderness texture and slightly sweet. How to make the waxy corn ripe ready to eat have 2 ways in the popular is boiling and steaming. The objective of this study is to compare the eating quality of waxy corn the method boiling and steaming. By planting test of 4 waxy corn varieties include Neawmuangtaem, Bigwite 852,Violetwite 926 and Native Taiwaness. The experiment Randomized Complete Blocl Design(RCBD) amount 3 iterative. The results vegetable corn 18 day after silking day 50 percent break total green wieght into 2 parts. Using time Boil and steam 30 and 45 minutes respectively. The results showed that Waxy corn tested for eating quality by different varieties. Neawmuangtaem variety have tenderness than other cultivars, from how to boil and steam. How to boil and steam does not affect eating waxy corn. However must consider waxy corn varieties appropriate.