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. 2021 Dec;58(12):4486-4494.
doi: 10.1007/s13197-020-04930-4. Epub 2021 Jan 6.

Development of ready to reconstitute dehydrated traditional sweet corn halwa

Pratik Nayi  1 , Navneet Kumar  1
Affiliations

Development of ready to reconstitute dehydrated traditional sweet corn halwa

Pratik Nayi et al. J Food Sci Technol. 2021 Dec.

Abstract

The halwa is a traditional thick sweet generally consumed by millions in the Middle East with more concentrated population in the South and Central Asia. Sweet corn halwa is one such traditional type prepared in the tribal region of middle Gujarat, India. It is one of the dairy delicacies of traditional Indian desserts, which needs to be optimized and dehydrated to assure the availability of the product during off-season and to provide good value in terms of money and enhancement of shelf life. The milk and sugar were added in 50 to 250 g/100 g and 12 to 14 g/100 g respectively for cooking of ingredients for 10 to 20 min to provide value to this traditional product for getting higher return to the entrepreneurs. The optimized sweet corn halwa was dehydrated in thin layers at 60 °C and drying data was fitted thin layer drying models. The physico-chemical properties and sensory evaluation of sweet corn halwa were evaluated during this experiment. The rehydrated product maintained similar overall acceptability, indicating comparable sensory characteristics with fresh sweet corn halwa.

Keywords: Dehydration; Mathematical modelling; Sweet corn; Traditional halwa.

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Figures

Fig. 1
Fig. 1
Variation of colour-L*, acidity, reducing sugar, total sugar, total soluble solids and overall acceptability of sweet corn halwa with respect to processing conditions
Fig. 2
Fig. 2
Variation of Drying rate, moisture content and moisture ratio with respect to drying time
See this image and copyright information in PMC

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