Processing Effect on Nutritional Quality of Sweet Corn (<I>Zea mays</I>)

Authors

  • M.V.M. Science and Home Science College, Saurashtra University, Rajkot
  • Smt. S.B. Gardi Institute o f Home Science, Saurashtra University, Rajkot

Abstract

Sweet corn (Zea mays) belongs to the family of cereals. Sweet corn, especially the yellow variety contains beta-carotene and some vitamin C also. Food when subjected to heat results in many changes; there is some destruction of protein, lipids and vitamins, which is detrimental to the nutritional value of food. Cooking mostly involves conventional methods, but methods such as microwave cooking and solar cooking are now gaining popularity. Microwave cooking is popular because it is a convenient and very quick method of cooking food. Solar cooking is an innovative method of cooking wherein sun's energy-an alternative energy form which is plenty, renewable, zero private cost and freely available - cooks and transforms raw food into edible form at low temperatures.

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Published

2010-01-01

How to Cite

Vaid, B. M., & Dave, N. R. (2010). Processing Effect on Nutritional Quality of Sweet Corn (<I>Zea mays</I>). The Indian Journal of Nutrition and Dietetics, 47(1), 12–17. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/4784

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Section

Original Articles