Maize (Zea mays L.) is popularly known as “Corn” and is one of the major cereal crops. It is also termed as “Queen of cereals crop”. The origin of the word maize was originally derived from the Spanish language in Mexico about 10,000 years ago. This crop is grown throughout the year for various purposes viz. food grains, green cobs, popcorn, baby corn, animal fodder, etc. The sweet corn is one of the popular vegetables consumed around the world and has various uses. Sweet corn has several advantages, such as being rich in nutrients, contains less sugar as compared to other food, contains fiber for boosting health and supports good bacteria in the gut. Cooking of sweet corn increases the level of uric acid which also possesses anti-cancer properties. Sweet corn is used in pizza toppings, pasta, salads, soups, bhels, apart from being used along with many recipes throughout the world. Most people like to consume sweet corn, which is either boiled or roasted, or in the form of soup, fresh cobs vegetables, etc. Some of the popular value-added products of sweet corn are (i) Sweet corn soup (ii) Chat masala Sweet corn (iii) Creamy Sweet corn (iv) Sweet corn bhel (v) Sweet corn waffles (vi) Sweet corn Pizza (vii) Fresh cob: Roasted and Boiled served with butter / cheese / garlic chutneys or lemon masala (viii) Sweet corn samosa (ix) Sweet corn sandwich (x) Sweet corn halwa.
Celebrations in India is assumed to be incomplete without attractive sweet desserts. The receipe of desserts vary from place to place across India, which depends upon the crop grown and also based on the availability of fresh ingredients at comparatively lower prices. Sweet Corn Halwa is highly popular in the Central Gujarat region, owing to its distinct taste, apart from being rich in fiber. The preparation of Sweet Corn Halwa involves the following procedures.
Preparation of Sweet Corn Halwa
Sound and healthy Sweet Corn cobs are selected. Husk is separated manually followed by separation of Sweet Corn kernels. Sweet Corn kernels are washed and kept in a grinder for crushing the Sweet corn for pulp preparation. The pulp is sieved in order to remove the unground samples as well as to maintain the uniformity. The ingredients required for the preparation are sugar, milk, ghee, with the base material being Sweet corn for the preparation of halwa. Firstly, about 10 grams of ghee is added to the heating pan / bowl and heated up to 30 seconds. 100 grams of Sweet corn pulp is subsequently poured into the pan and the pulp is continuously stirred for 7 to 8 minutes for obtaining a dark yellow colour. About 140-150 ml of milk is added in to the pulp, apart from the addition of 18 to 20 grams of sugar. The mix is stirred continuously for 10–15 min in order to obtain a thick consistency. Additionally, the prepared Halwa can be decorated with toppings and dry fruits and served fresh. The prepared Sweet Corn Halwa can be stored under refrigeration conditions for a period of 2–3 days maximum.
The trend of convenience food is accelerating, due to the availability of limited time from busy schedules. Sweet corn Halwa can be dried for making it available in Ready to reconstitute form. The dried ingredients are added to boiled water and heated for 2 minutes for making the product reconstituted. The Sweet corn Halwa is dried to 60°C in a tray dryer and in 1 cm thick layer to become dehydrated. The product can be served after adding 100 ml of water in 100 grams of material and boiling the same for 2 minutes. The dehydrated Halwa can be stored for a longer duration (roughly for about 2 months) at ambient conditions and they would not require any refrigeration.
The Ready to reconstitute Sweet corn Halwa also remains a good option for travellers who undertake any air travel or sea travel, as the case may be. This product is assured of its availability even during extreme weather conditions as a cold dessert, which can be opted for consumption by consumers.
1. Nayi, P., Kumar, N. (2021). Development of ready to reconstitute dehydrated traditional sweet corn halwa. Journal of Food Science and Technology, 58, 4486–4494. https://doi.org/10.1007/s13197-020-04930-4
2. Geeta. H. P, Palanimuthu. V and Srinivas. G. (2017). Study of some physico-chemical properties of sweet corn. International Journal of Agricultural Science and Research, 7, 277-286.
About the Authors:
1. Er. Pratik Nayi
Department of Tropical Agriculture and International Cooperation,
National Pingtung University of Science and Technology,
1 Shuefu Road, Neipu, Pingtung, 91201, Taiwan.
2. Dr. Navneet Kumar
Associate Professor & Head,
Department of Processing and Food Engineering,
College of Agricultural Engineering and Technology,
Anand Agricultural University, Godhra,
Email ID: firstname.lastname@example.org
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