Asian Journal of Dairy and Food Research, volume 31 issue 4 (december 2012) : 301 - 305

SENSORY AND NUTRITIONAL EVALUATION OF VALUE ADDED PRODUCTS PREPARED FROM BABY CORN

Rekha Sinha*, Bindu Sharama

Affiliations

¹Department of Home science, Faculty of Agriculture, Birsa Agriculture University, Ranchi- 834 006, India

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Cite article:- Sinha* Rekha, Sharama Bindu (2024). SENSORY AND NUTRITIONAL EVALUATION OF VALUE ADDED PRODUCTS PREPARED FROM BABY CORN. Asian Journal of Dairy and Food Research. 31(4): 301 - 305. doi: .

ABSTRACT

In view of growing importance of baby corn to Indian agriculture, a study was undertaken to explore its use in diversified culinary preparation and evaluate them organoleptically and nutritionally. Six types of products namely preserve, candy, pickle, ladoo, halwa and kheer in major two categories i.e. preserved and sweet products were formulated using partial/full substitution of the baby corn. All the organoleptic characteristics of baby corn preserved products excepting taste and texture of candy were found as good as control. Mean scores for taste of sweet products were in the category of very much liked and comparable to control. Nutrient composition among the recipes showed wide variation due to the nature of ingredients used in the preparation. Protein, fat, ash and fibre content of products.

KEYWORDS

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Asian Journal of Dairy and Food Research

SENSORY AND NUTRITIONAL EVALUATION OF VALUE ADDED PRODUCTS PREPARED FROM BABY CORN

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