Development of a Formulation for Instant Corn Based Dessert Mix Powder and Quality Evaluation: Research Advances

Abstract

Process for development of instant corn based dessert mix powder was optimized employing full factorial design. Instantization of corn was done using hot air popping method. Popped corn flour (PCF) and whole milk powder (WMP) varied from 26.84 to 37.78 and 42.50 to 53.68 %, respectively in the dessert mix samples. The hedonic scores for appearance, consistency, mouthfeel, taste/flavour and overall acceptability of corn based dessert samples varied from 6.573 to 8.067, 6.458 to 8.175, 6.653 to 8.343, 6.667 to 8.250 and 6.875 to 8.188, respectively. Overall sensory acceptability score was maximum for sample containing 14:24 ratio of PCF:WMP. Sensory characteristics of dessert mix were affected by both the factors and also by the interaction of both factors. Bulk density, water absorption and water solubility index ranged from 0.152 to 0.205 g/mL, 203.71 to 260.67 % and 36.88 to 42.44 %, respectively. Physico-chemical and organoleptic quality characteristics were affected by PCF, WMP and interaction of both factors. Lightness values decreased while peak and final viscosities increased with increasing proportion of corn in dessert mix samples. Protein, fat, minerals, crude fiber, calories, and in vitro protein digestibility for most acceptable sample was 17.34 %, 14.96 %, 3.68 %, 1.1 %, 449.2 kcal/100 g and 70.32 % respectively. Optimized instant corn based dessert mix powder consisted of 29.75 % PCF, 50.99 % WMP, 4.25 % rice powder and 15 % sugar.