Abstract

Waxy corn (Zea mays var. ceratina) is consumed at immature stage. There are starches in their endosperm and almost of starch is amylopectin. If heat, amylopectin will be sticky. Fresh corn seed consist of starch, sugar and phytoglycogen, which associated with tenderness, sweetness, and creaminess. Starch content is important on eating quality. In this study, comparison starch content in five varieties of fresh waxy corn seed. Assessing eating quality of fresh waxy corn by starch viscosity measurement were made. The experimental design was randomized complete block design with four replications. The treatments were laid out in 5. Fancy Purple Color 111, Big White 852, Ratchata 1, Local Variety – Chiang Mai, and MX 10. Agronomic trait was record. The score of tenderness and favorite was done by eating. Megazyme method were used for measurement the whole starch content and Rapid Visco Analyzer method for analysis the starch viscosity. The result found that some varieties were difference in agronomic characteristics, Big White 852 and Local Variety–Chiang Mai varieties has the tenderness difference with other varieties. Starch content had not difference between variety but starch viscosity was difference in every variety. Big White 852 had sticky