Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products.

Abstract

The research study was conducted to utilize by-products of baby corn in the development of soup mix. Baby corn powder was obtained by drying and grinding of cut pieces of baby corn. Different formulations of soup mixes were prepared by altering the level of baby corn powder (10-40%), corn flour, salt, mango, onion, garlic, cumin, black pepper, coriander and sugar powders. Formulation 2-baby corn powder:corn flour:onion powder:garlic powder:salt:sugar:mango powder:coriander powder:cumin powder:black pepper in ratio of 20:42:2:2:10:6:15:1:1:1 was selected best on the basis of proximate, functional, pasting and sensory parameters. Soup mix was stored under ambient conditions and a declining trend was observed for antioxidant activity (67.64-48.41% DPPH inhibition), water absorption index (3.15-2.58g/g), pH (6.81-4.15) and sensory score whereas total plate count, moisture and viscosity were found increasing after every 15days interval. After 5months of storage, color and sensory parameters declined. This study is valuable in promoting exploitation of by-products of baby corn by preparing soup mix that can alleviate the problem of postharvest losses and by-product utilization.