Development of ready to reconstitute dehydrated traditional sweet corn halwa

Development of ready‐to‐reconstitute carrot pomace blended sweet corn porridge

“…It can be observed from Figure 2A that the L * value increased with the increase in the amount of milk in the proportion, which is evident due to more whiteness of the milk. A similar increase in L * value due to more addition of milk is also reported by Nayi and Kumar (2021). It can be observed further the addition of sugar also enhanced the whiteness of color, which may be due to the preserving effect of sugar for maintaining the milk whiteness in the porridge at a higher concentration of sugar.…”

“…The porridge sample was dried at 65°C temperature in a tray dryer and after that it was reconstituted with the boiled water as described process in our previous work (Nayi & Kumar, 2021). The color L * and b * values decreased after drying which varied from 19.61 to 16.27 and −12.99 to −40.59, respectively.…”

“…The independent factors were carrot pomace (10-50 g/100 g of sweet corn), milk (50-250 mL/100 g of sweet corn), sugar (12-20 g/100 g of sweet corn), and cooking time (10-20 min). The five levels of the process variables were coded as −2, −1, 0, 1, and +2 (Montgomery, 2012), and design in coded and uncoded values is given in Table 1.…”

“…Nowadays everyone wants instant food during busy schedule as well as in breakfast too so that many porridges getting popularity. Maize ( Zea mays L.) is popularly known as “Corn” and is one of the most widespread cereals crops and known as the “Queen of cereals crop.” Sweet corn has about 76% moisture content, 6.26% total sugar content, 18.7% carbohydrate, and 3.27% protein content (Nayi & Kumar, 2021). It is used in the preparation of various dishes, like, sweet corn soup, sweet corn “bhel,” vegetable salad, pasta, and along with other seasonal vegetable dishes.…”

Physicochemical characteristics of sweet corn kernels during microwave blanching

“…The production of sweet corn (green corn) is about 8.30 million tonnes in the world, and in the production of sweet corn during the year 2019 (Food and Agricultural Organization, 2021), the United States remained the leading country. Fresh sweet corn has a high amount of moisture content (76%), which contains 3.27% protein and 6.27% of sugar and vitamins (Nayi & Kumar, 2021). The higher respiration rate of 40–112 mg CO 2 /kg/hr of sweet corn stored in refrigeration conditions indicates its perishability during storage (Vigneault et al, 2004).…”