Abstract
SUMMARY The composition of corn germ indicates that it may have value as a nutritious food supplement. Heated rolls were used to cook a full‐fat flake to products with varying pasting qualities depending upon the temperature of the rolls and the temper moisture of the germ before rolling. A germ flake with improved taste was produced if the temperature of the rolls was held above 124°C. The flavor of the flakes was unchanged after 120 days' storage at 37°C and 7% moisture levels. Oil extracted from the 120‐day stored flakes had low peroxide values (low, 1.6 meq/kg oil; high, 17.8 meq/kg oil). The peroxide values were especially low in oil from uncooked germ and germ cooked at a low temperature (99°C). When flakes were stored at 13.5% moisture, mold developed on them within 30 days.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
