Suman is a Philippine delicacy of glutinous rice mixed with lye water, wrap in banana leaves and boiled in water. In addition, Suman bulagta has been a long-established part of the Filipino cuisine and can be eaten as a breakfast, snack or even during celebrations and Christmas. Suman bulagta is also eaten with various toppings, such as coconut grated, coconut jam or a simple sprinkling of brown sugar. It can also be dipped or even eaten alongside slices of ripe mango.
The researchers want to develop a new flavor dipped for suman Bulagta. The researcher decided to use sweet corn (ZEA mays var Rugosa) for the new Dip development.Sweet corn (ZEA mays var Rugosa) kernels is a large cereal plant made up of strong joined stems that support large ears containing kernels. Sweet corn is one of the most popular types for human consumption from the different types of corn grown, sweet corn is also cut off as a vegetable side dish or added to other dishes, such as soups, stews, casseroles, and salads. In addition Sweet corn is a good source of vitamin A, potassium and magnesium and is often regarded as a vegetable instead of a grain. When harvested at the right maturity, the sweet corn kernels are tender and taste sweet and juicy.
Sweet corn may be processed into syrup, sugars used in soft drinks as sweeteners, starch, cereals and preserved for future use by canning or freezing. It is to be noted that there is no available data and studies made in the past regarding the product profile for suman dipped.
