Studies on Development of Process Technology ...

Studies on Development of Process Technology for Preparation of Sweet Corn Burfi

Author Name : Ranjeet Chunilal Kokani, Shraddha Amit Khardikar

ABSTRACT The aim was to prepare Sweet corn Burfi as nutrition point of view and to provide convenience to the consumer. The main ingredients which were used for preparation of Burfi are Sweet corn (Zea mays), Sugar (sugarcane - Saccharum spp.), Ghee, Khoa, Cardamom (Elettaria cardamomum). Sweet corn Burfi is a good typically made from Sweet corn paste. Burfi is usually small, rectangular shape and crumbly. For preparation of burfi, ingredients used like sweet corn, sugar, ghee, khoa and cardamom. The formulation was made by varying levels of Sweet corn paste, sugar and Khoa. For preparation of Sweet corn Burfi, fine paste of sweet corn can be fry with ghee. Then add khoa in that mixture and then sugar syrup can be added in it. Then cardamom powder can be added in it. Remove from heat and place it for condensation. Then it can be cut into pieces. Three trials had done T1, T2, and T3and from these trials T2 has selected. Chemical composition of Sweet corn Burfi was Moisture content (27.80 g), Ash (2.39 g), Fat (6.94 g), Protein (1.10 g), Carbohydrates (61.77 g), Energy (313.94 Kcal) were best among all the levels of Burfi prepared recorded highest score in all the quality attributes and good storage ability. It was concluded that the Burfi made from sweet corn can be store for Ten days in aluminium foil at room temperature. So the Burfi made from sweet corn can be satisfy the consumer in accepts and quality.