Open AccessDevelopment of processing method for sweetened condensed corn milk
Author(s) -
MM Rahman,
Md. Miaruddin,
M. M. Chowdhury,
M. S. Khan,
Mozahid E Rahman
Publication year - 2019
Publication title -
bangladesh journal of agricultural research
Language(s) - English
Resource type - Journals
eISSN - 2408-8293
pISSN - 0258-7122
DOI - 10.3329/bjar.v44i2.41825
Subject(s) - sugar , food science , chemistry , corn oil , sowing , agronomy , biology
The experiment was undertaken to develop the processing method for sweetened condensed milk from corn to enhance the diversified use of corn. After extracting the milk from milky/dough stage corn (after 5 to 6 weeks of sowing), it was processed into condensed milk. The sweetened condensed corn milk prepared from the combination of 80% sugar of total extracted milk with carboxymethyl cellulose (CMC) at 0.3% of milk obtained the highest acceptability rank (8.67, "like very much" to "like extremely") after 8 weeks of storage at ambient condition. The minimum microbial load was observed in the combination of 85% sugar and 0.3% CMC of corn milk which followed by 80% sugar and 0.3% CMC of corn milk combination during storage. The retention of vitamin C (5.88 mg/100g) and vitamin A (ß- carotene, 6.98 μg/100g) was found better in the condensed corn milk prepared with the combination with 80% sugar and 0.3% CMC of corn milk after 8 weeks.
Bangladesh J. Agril. Res. 44(2): 377-385, June 2019