Stabilized Sweetcorn in Kernel/Paste form

Introduction

Sweetcorn products have gained increased popularity over the years. The laboratory has developed a minimal process for extending the shelf life of sweetcorn kernels for a period of 60 and 45 days at low (6 + 1oC) and ambient temperature, respectively. Sweet or salty taste was also developed using hurdle process. The kernels in steamed and spiced form can be used for instant consumption as a snack food. The paste could be used as a sweetcorn spread and also can be used for other preparation i.e., dosa and other culinary preparations.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011