Effect of maturity on cooking products and baked products quality of Yu-Tian waxy corn

Texture analysis and sensory evaluation of cooking and baked products quality of different maturity Yu-tian waxy corn were studied. And the paper made a deep analysis of the correlation between texture parameters and texture parameters and sensory evaluation parameters. The results showed that the correlation between the texture parameters and sensory evaluation parameters of cooking products was quite good, the baked product texture parameters and sensory evaluation parameters also had a good correlation, and the Yu-tian waxy maize collected on 20d after pollination was suitable for cooked products, collected on 30d after pollination was suitable for baked products.