%0 Journal Article
%T Development of processing method for sweetened condensed corn milk
%J Bangladesh Journal of Agricultural Research
%D 2019
%R https://doi.org/10.3329/bjar.v44i2.41825
%X 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 (£¿- carotene, 6.98 ¦Ìg/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
%U https://www.banglajol.info/index.php/BJAR/article/view/41825