International Journal of Chemical Studies
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Online ISSN: 2321-4902, Print ISSN: 2349-8528   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW
International Journal of Chemical Studies
Vol. 6, Issue 3 (2018)

Corn instant mix “Boor”: A product with untapped potential for commercialization

Author(s): Ankita Sharma and Aarti Sankhala
Abstract: The present piece of research is an attempt for quality evaluation of the most popular maize based preparation of Mewar region corn instant “Boor” and its dessert Jhajharia. Standardized preparations were analysed for nutrient composition, sensory and keeping quality by using standard procedures. Boor samples contained 13% moisture, 5% Protien, 28% fat, 1% ash 2% crude Fibre, 48% carbhohydrate and 473 Kcal energy. The corresponding values in case of Jhajharia- a dessert prepared by reconstituting the boor with milk were 59, 2, 6, 0.82, 0.2, 31 and 190 Kcal. Jhajharia was found palatable at lower temperature storage of boor. It can be concluded that corn instant mix boor is a nutritious, acceptable, stable product and can be very well used as supplement and convenient food.
Pages: 111-112  |  387 Views  16 Downloads
How to cite this article:
Ankita Sharma and Aarti Sankhala. Corn instant mix “Boor”: A product with untapped potential for commercialization. 2018; 6(3): 111-112.
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