: Sweet corn (Zea mays L.) is an annual grass of the Poaceae (Grass) family. Sweet corn also called sugar corn and pole corn which is a variety of maize with high sugar content. It is a good source of carbohydrate, fibre, carotenoids, minerals and vitamins (A and E) and widely used as fresh, processed food and to make masala corn, curry and corn bread. Shelf-life of ready to use fresh sweet corn kernels is important due to its high moisture content. Blanching is one of the steps for shelf-life extension during storage. Therefore, an investigation was carried out to study the effects of microwave blanching treatments on the quality of sweet corn kernels in order to determine suitable blanching time. Sweet corn kernels were blanched in microwave for various times (1, 3, 5 and 7 min) at 540 watt. Blanched samples were also analyzed for sensory analysis and physico-chemical qualities i.e. moisture content, TSS, pH, total sugar, total carotenoids, colour (L*value, hue angle, chroma) and firmness using standard methods. These blanching treatments were evaluated with respect to the highest sensory score and the process was optimized on the basis of the maximum retention of colour, texture and total carotenoids and minimum loss of total soluble solids and total sugar. The degree of colour, texture, flavour, taste and overall acceptability was found higher for sample MB 3 (Sample blanched for 3 min). From result it was observed that there was decrease in moisture, TSS, total sugar while increase in pH for 1 to 7 min blanching time. There was a strong significant influence of the blanching time, on colour, firmness and total carotenoids. It can be concluded that sweet corn kernels blanched for 3 min resulted in better quality parameters.

Journal homepage: http://www.ijcmas.com Soybean (Glycine max (L)) is one of the oldest principal food crops and has paramount importance in Indian agricultural and oil industry. Soybean is recognized for its value in enhancing and protecting health. Soybean has a tremendous potential to be transformed into a number of traditional local foods. Different products can be prepared from soybean such as soymilk and soy-paneer (dairy analogs), soy flour, soy bakery products, soynuts etc.The physical properties of soybean are important to design the equipments and machines for sorting, separation, transportation, processing and storage. Designing of such equipments and machines without taking these into considerations may yield poor results. For this reason the determination and considerations of these properties become an important role. The major moisture-dependent physical properties of biological materials are shape, size, mass, bulk -density, true-density, porosity and static coefficient of friction against various surfaces. The study was conducted to investigate some physical properties of soybean at various moisture levels. The dependence of physical properties of soybean on moisture content was determined. In the moisture range from 9.98-27.10% (wb).The soaked soybean size increased linearly in length (6.34 -8.95 mm), width (5.42 -6.50 mm), and thickness (4.23 -5.35 mm) according to final moisture content. In this study, length, width and thickness models based on moisture content are defined as linear models and the regression coefficients (R 2 ) related to these models are found between 0.84, 0.72 and 0.70 respectively. Arithmetic Mean Diameter (5.330 -6.933 mm), Geometric Mean Diameter (5.258 -6.777mm), Square Mean Diameter (9.171-11.876 mm), Equivalent Diameter (6.586 -8.526 mm) are computed from the average values of three principal dimensions. In the current study, it was determined that unit volume (78.352-173.084 mm 3 ), surface area (89.411-153.243 mm 2 ), 1000 grain weight (120.2-132.432g) and angle of repose (25.25 o -30.08 o ) increases as the moisture content of soaked soybean increases. As the moisture content of the soaked soybean increases, the value of sphericity, aspect ratio, bulk density, true density and porosity decreased. K e y w o r d sMoisture content, Physical properties, Soybean, India

Soybean is an excellent source of protein and fat. However, beany flavour, indigestible components and anti-nutritional factors present in soybean pose obstacles in utilization of soybean. Soyapaneer one of the most nutritional products can be prepared from soymilk. Soypaneer contain 14 per cent proteins, 3.6 % fats and about 72 per cent moisture content. Milk paneer, though it is popular, but it is expensive costing Rs.300/kg. Hence it is out of economy to reach the majority of Indian people. In this context soypaneer is an appropriate alternative to milk paneer. Cost of soypaneer is only one third of milk paneer (Rs.100/kg) and gives all nutritional advantages and psychological satisfaction of eating cow milk paneer dish. Groundnut milk is good source of protein. Fortification of soypaneer with groundnut milk may produce best quality of paneer with improved texture and taste. Soya-groundnut paneer is one of the most nutritional products, which can be prepared from different proportions of soymilk and groundnut milk.In the present investigation, soygroundnut paneer was prepared from different proportions of soymilk and groundnut milk. Further prepared soy-groundnut paneeer were evaluated for its proximate composition, textural characteristics and organoleptic properties. Soypaneer fortified with 10% groundnut milk improved taste soy-groundnut paneer and reduced typical beany flavour of soypaneer. The soy-groundnut paneer prepared from 90:10 proportion of soymilk and groundnut milk produced maximum yield and best quality attributes in terms of proximate composition, textural characteristics and organoleptic properties as compared to other proportions of soymilk and groundnut milk.

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Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. Weaning foods were formulated by complementing with unsprouted and sprouted soybean at 0, 10 and 20 per cent level of fortification. Soy based weaning foods were packed in three different packaging materials i.e. LDPE, HDPE and LAF. Shelf-life was analyzed for chemical parameters including: moisture and free fatty acid (FFA) content at time intervals of 15 days and 90 days of storage at 30 0 C with 65 per cent relative humidity. During storage moisture and FFA content were increased. Free fatty acid content of unsprouted soybean supplemented weaning food significantly increased from 0.31 to 0.73 per cent whereas for sprouted soybean supplemented weaning food, values of FFA increased from 0.30 to 0.61 per cent. However, moisture content was increased with increase in storage period. The laminated aluminium foil (LAF) package was proved to be best packaging material for storage of soy based weaning food. The maximum shelf-life of the products was up to 90 days under the storage conditions studied.