Quality assessment and development of baby corn candy

*Article not assigned to an issue yet

, ,


Research Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Doi: 10.1007/s42535-022-00516-x
First Page: 0
Last Page: 0
Views: 92


Keywords: Baby corn, Value addition, Candy, Mineral content, Nutrition


Abstract


Taking into consideration the nutritional value of baby corn, the investigation was conducted to evaluate the proximate and mineral composition of different baby corn genotypes and to explore its utilization in preserved form (Candy).The genotype (G-5414) to develop candy (whole and circular) was selected based on high protein (3.95%) and mineral content such as zinc, copper, manganese, potassium, magnesium and calcium. The concentration of sugar solution treatment was increased (40°Brix, 55°Brix and 70°Brix) at specific time intervals followed by drying (60 °C). The dried candies were packed and stored in polythene packs. From nutritional point of view, baby corn candy in circular form possesses higher copper (0.09 mg/100 g), iron (3.91 mg/100 g), manganese (0.17 mg/100 g), and phosphorous (78.71 mg/100 g) content, could prove to be a nutritional snack with additional health benefits such as lowering the risk of tooth decay in children, in comparison to other sugar based candies. Therefore, the baby corn candies can be one of the upcoming value-added food products with a combination of nutrition, longer shelf life and acceptability.


Baby corn, Value addition, Candy, Mineral content, Nutrition


References


Abbaspour N, Hurrell R, Kelishadi R (2014) Review on iron and its importance for human health. J Res Med Sci 19:164–174


Aggarwal P, Kaur R (2010) Steeping preservation of baby corn. Int J Veg Sci 16(2):103–117


Anuwat R, Sirichai K (2015) Quality management in the supply chain of baby corn in Thailand. Oltenia Studiişi Comunicări Ştiinţele Naturii 31(1):243–246


AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington


Asaduzzaman M, Biswas M, Islam MN, Rahman MM, Begum R, Sarkar MAR (2014) Variety and N-fertilizer rate influence the growth, yield and yield parameters of baby corn (Zea mays L.). J Agric Sci 6(3):118–131


Bachman JL, Reedy J, Subar AF, Krebs Smith SM (2008) Sources of food group intakes among the US population, 2001–2002. J Am Diet Assoc 108:804–814


Chandrasekaran M, Beena PS (2016) Enzymes in confectionaries. In: Chandrasekaran M (ed) Enzymes in food and beverage processing. CRC Press, Boca Raton


Chenlo F, Moreira R, Pereira G, Ampudia A (2002) Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes. J Food Eng 54(4):347–352


Das S, Ghosh G, Kaleem MD, Bahadur V (2009) Effect of different levels of nitrogen and crop geometry on the growth, yield and quality of babycorn (Zea mays L.) cv. ‘golden baby.’ Acta Hortic 809:161–166


Durrani AM, Srivastava PK, Verma S (2011) Development and quality evaluation of honey based carrot candy. J Food Sci Technol 48:502–505


Ikram U, Mohammed A, Arifa F (2010) Chemical and nutritional properties of some maize (Zea mays L.) varieties grown in NWFP, Pakistan. Pak J Nutr 9:1113–1117


Joshi H, Kochhar A, Boora RS (2019) Organoleptic characteristics and nutritive value of candy developed from new varieties of guava. Int J Chem Stud 7(2):2124–2127


Kawatra A, Sehgal S (2007) Value-added products of maize (Quality Protein Maize and Baby Corn). National conference on "Double Maize Production" organized by IFFCO Foundation, ICAR, DMR, DAC & IFFCL at New Delhi on May 08–09


Kumaravel S, Alagusundaram K (2014) Determination of mineral content in Indian spices by ICP-OES. Oriental J Chem 30:631–636


Lange KW (2020) Food science and Covid-19. Food Sci Hum Wellness 10:1–5


Larmond E (1970) Methods for sensory evaluation of food. Canada Department of Agric Publications, Ottawa


Lata D, Sujayasree OJ, Anand A (2021) Candies and toffees prepared from fruits and vegetables. Trends & prospects in processing of horticultural crops. Today & Tomorrow’s Printers and Publishers, New Delhi, pp 121–129


Minh NP, Nhi TTY, Dai MH, LinhATM LTTH (2019) Technical factors affecting to production of pickled baby corn canning. J Pharm Sci Res 11(4):1431–1436


Nicklas TA, Yang SJ, Baranowaski T, Zakeri I, Berenson G (2003) Eating pattern and obesity in children: The Bogalusa Heart Study. Am J Prev Med 25:9–16


Pandey AK, Gupta VHS (2002) Effect of integrated weed management practices on yield and economics of baby corn (Zea mays L.). Ind J Agric Sci 72:206–209


Prasanthi PS, Naveena N, Rao MV, Bhaskarachary K (2017) Compositional variability of nutrients and phytochemicals in corn after processing. J Food Sci Technol 54(5):1080–1090


Rani R, Sheoran RK, Soni PG, Kaith S, Sharma A (2017) Baby corn: a wonderful vegetable. Int J Sci Environ Technol 6(2):1407–1412


Sapna CSK, Chaudary DP, Dar ZA, Sayyed RZ, Enshasy HA (2020) Correlation studies among nutritional quality parameters of baby corn. J Sci Ind Res 79:1–6


Savage JS, Harris HA, Bleser JA, Rollins BY (2019) Parents and children’s categorization of candy are similar: a card sort protocol. Nutrients 11:1–11





Shobha MS, Sreedevi P (2018) Baby Corn Candy: development and assessment of nutritional, sensory and storage quality. Int J Curr Microbiol Appl Sci 7(3):2261–2272


Singh S (2019) The export value chain of baby corn in India: governance, inclusion and upgrading. Agrar South J Polit Econ 8:172–207


Singh MK, Singh RN, Singh SP, Yadav MK, Singh VK (2010) Integrated nutrient management for higher yield, quality and profitability of baby corn (Zea mays L.). Ind J Agron 55:100–104


Singh G, Kumar S, Singh R, Singh SS (2015) Growth and yield of baby corn (Zea mays L.) as influenced by varieties, spacings and dates of sowing. Indian J Agric Res 49(4):353–357


Singh G, Walia SS, Kumar B (2017) Agronomic and genetic approaches to improve nutrient use efficiency and its availability in baby corn (Zea mays L.)—A review. Front Crop Improv 5:81–88


Singh MK, Singh S, Singh B (2019) Agro-techniques for baby corn production. In: Agronomics crops, production technologies, pp 261–272


Singh-Ackbarali D, Maharaj R (2014) Sensory evaluation as a tool in determining acceptability of innovative products developed by undergraduate students in food science and technology at the University of Trinidad and Tobago. J Curric Teach 3:10–27


Sinha R, Sharama B (2012) Sensory and nutritional evaluation of value-added products prepared from baby corn. J Dairy Foods Home Sci 31(4):301–305


Sreedevi MS, Palanimuthu V, Nagaraja G, Ragupathi CJ (2012) Development and standardization of recipe for jackfruit candy. Int J Process Post Harvest Technol 3(1):73–76


Stalin P, Priyanka B (2019) Productivity and yield maximization of baby corn (Zea mays L.) as influenced by integrated nutrient management practices and foliar application. Plant Arch 19(1):570–572


SubediS KCB, Regmi D, Bhattarai A, Chhetri K, Gnawali A (2018) Study of performance of baby corn at different combination organic and inorganic fertilizers in mid hills of Nepal. Agric Res Tech 17(3):556027. https://doi.org/10.19080/ARTOAJ.2018.17.556027


Yadav N, Kumari A, Chauhan AK, Verma T (2021) Development of functional candy with banana, ginger and skim milk powder as a source of phenolics and antioxidants. Curr Res Nutr Food Sci 9:1–11










 


Acknowledgements



Author Information


Kaur Navjot
ICAR, Indian Institute of Maize Research, Ludhiana, India

Kumar Pardeep
ICAR, Indian Institute of Maize Research, Ludhiana, India


Kaur Manpreet
Sant Baba Bhag Singh University, Jalandhar, India