Nutritional evaluation and utilization of sweet corn for product development
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Date
2011
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Publisher
CCSHAU
Abstract
The present investigation was conducted to study nutritional composition of two sweet corn
genotypes (HSC-I and Madhuri), to utilize sweet corn for product development and to standardize
process like dehydration and freezing for extending shelf-life of sweet corn.
Sweet corn genotypes HSC-I (Hybrid) and Madhuri (Variety) were found to contain 70.30 and
72.21 per cent of moisture, 13.44 and 15.30 per cent of crude protein, 4.42 and 4.70 per cent of total
ash, 2.26 and 2.58 per cent of fat, 3.76 and 3.31 per cent of crude fibre, respectively. Total soluble
sugars, reducing sugars, non-reducing sugars and starch content was 11.70 and 13.51, 2.81 and 3.40,
8.89 and 10.10, 57.98 and 53.26 g/100g, on dry matter basis in HSC-I and Madhuri, respectively.
In vitro starch digestibility of HSC-I and Madhuri was 36.13 and 31.83 mg maltose released
per gram and in vitro protein digestibility was 67.38 and 71.25 per cent, respectively. Hundred gram of
edible HSC-I and Madhuri contained 6.13 and 5.86 mg of ascorbic acid and 46.34 and 48.41 μg of β-
carotene, respectively. Magnesium, zinc, iron and phosphorus content of HSC-I was and 253.66, 5.03,
6.60 and 357.19 and that of Madhuri was 252.75, 5.10, 6.51, and 366.98 mg/100g, respectively. Both
the genotype of sweet corn were utilized for preparation of various products including – salad, soup,
cutlet, manchurian, pulav, dry vegetable, kofta curry, halwa, kheer and pickle which were acceptable
organoleptically.
Dehydration and freezing was found effective in extending shelf-life of sweet corn kernels
upto 90 days. Both the processes did not produce any significant change in moisture, crude protein and
crude fibre content of both the genotypes of sweet corn. In both the genotypes total soluble sugars, nonreducing
sugars and starch did not showed any significant change during storage except reducing
sugars which declined significantly in both the genotypes. Magnesium and iron content of dehydrated
and frozen sweet corn genotypes did not showed any significant change on storage whereas zinc and
phosphorus declined significantly by the end of storage period.. Sweet corn soup, cutlet, dry vegetable
and kheer made from stored dehydrated as well as frozen sweet corn were liked very much throughout
the storage. Sweet corn thus can be utilized in preparation of wide variety of recipes and can be
sucessfully stored in frozen and dehydrated form.
Description
Keywords
Diseases, Mutants, Biological phenomena, Wheats, Phenols, Fungi, Sugar, Planting, Rapd, Proteins