International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

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  |  744 Views  17 Downloads

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How to cite this article:
Ankita Sharma, Aarti Sankhala. Corn instant mix “Boor”: A product with untapped potential for commercialization. Int J Chem Stud 2018;6(3):111-112.
International Journal of Chemical Studies