** Department of DFC, CDFS Udaipur.
Department of Foods and Nutrition. College of Home Science, Udaipur-313 001, India
*Corresponding author: Dr. Aarii Sankhla, R-12, University Campus, Udaipur (Raj) - 313001
An attempt was made to standardize corn instant mix “boor” and its dessert “Jhajharia”, preparations popular in mewar region of Rajasthan. Standardized preparations were assessed for their nutritional, sensory and keeping quality using standard procedures. Boor sample, when analysed for its proximate composition was found to contain 13.09,6 moisture, 5.4% protein, 28.6% fat, 1.6% ash, 2.9% crude fibre. 48.2% carbohydrate and 473.0 Kcal energy per 100 gm. The corresponding values in case of dessert prepared by reconstituting the boor with milk were 59.4, 2.0. 6.5, 0.8, 0.2, 31.0% and 190.5 Kcal.
Monthly observations on acid value depicting keeping quality showed a steady increase in free fatty acid content fo boor during its entire six months storage period. Here, much lower final free fatty acid content and better palatability of the sample stored at refrigerated temperature (10+2°C) in comparison to the one stored at room temperature (25+5°C) proved the utility of low temperature storage. It can therefore be concluded that corn instant mix “boor” being nutritious, acceptable and stable product can be used as a nutritious supplement and a convenient food.
