Abstract
In this study processing conditions of corn flake were determined to produce optimum corn flake characteristics such as untoasted flake thickness, low bulk density, high water absorption index and acceptable sensory qualities for maize variety of BH-540. It was also found that the effect of cooking time, toasting temperature, and tempering time most importantly influence physicochemical properties of processed corn flakes. The optimal processing conditions of corn flake form maize variety of BH-540 was found as cooking time (46 min), tempering time (71 min) and toasting temperature of 181oC. Physicochemical properties such as untoasted flake thickness, toasted flake thickness, bulk density and water absorption capacity of optimally processed corn flakes were1.76 mm, 2.41mm, 1.08g/mL and 1.56mL/g respectively.
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