Abstract
Sweet corn is one of the staple foods in many nations across the world. It has high-quality phyto-nutrition profile comprising of dietary fiber, vitamins, and antioxidants in addition to minerals in moderate proportions. The aim of this study is to investigate the effect of broiling on the proximate composition, antioxidant activity, and phytochemical content in sweet corn. Broiling and drying were done for the preparation of dry powder and aqueous extract of sweet corn. Proximate composition, phytochemical content, and antioxidant activity of the sample were determined through standard procedures. The results indicated that moisture, protein, carbohydrate, fat, iron, calcium, and vitamin C content decreases and fiber and ash content increases after broiling of sweet corn. There were no qualitative changes that have been seen in phytochemical and antioxidant content (tannin, phytic acid, flavonoids, and phenols) after broiling of sweet corn.
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Verma, D., Pareek, N. (2020). Effect on Broiling on Phytochemicals and Nutritional Values in Sweet Corns. In: Thakur, M., Modi, V. (eds) Emerging Technologies in Food Science. Springer, Singapore. https://doi.org/10.1007/978-981-15-2556-8_19
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DOI: https://doi.org/10.1007/978-981-15-2556-8_19
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