Abstract
The physico–chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of degermed grains of four corn types (popcorn, sweet corn, dent corn, and white corn) was studied. Popcorn and white corn gave higher coarser fraction (14–20 mesh) yield than dent and sweet corn. Protein content progressively decreased with increase in fineness in the particle size. Fractions of first reduction stage showed higher fat content and L ∗ value; and lower b ∗ value than the fractions from second and third reduction stages. L ∗ value increased whereas ‘ a ∗’ and ‘ b ∗’ values decreased with increase in fineness of the fractions. T o, T p and Δ H gel, peak viscosity, breakdown, setback and final viscosity increased while pasting temperature decreased with increase in fineness of the fractions. The results showed that the successive reduction dry milling of a single corn type could produce fractions with varied characteristics.
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.
