Corn Grits Research Articles

RANCANG BANGUN ALAT PENGADUK BUBUR OTOMATIS MENGGUNAKAN SENSOR SUHU BERBASIS ARDUINO UNO

The aim of this research is to design and make stirring tool of corn grits with rotation speed of stirring based on temperature rise level detected by temperature sensor. Arduino Uno as reader of input data from temperature sensor and set output in the form of motor rotation stirrer, LCD display and buzzer. The benefits of this research in the field of application of electronics sensors in food processing, especially the effective and efficient corn grits processing. Both in terms of time, cost, energy and safety.
 Keywords: Designing, Stirring, Corn Grits, Arduino Uno, Sensor

Optimization and enriched cultivation of Philippine (CLSU) strain of Lentinus strigosus (BIL1324)

Abstract We reported in the past the successful rescue and domestication of Lentinus strigosus, a naturally occurring, wood-rotting edible mushroom from the Philippines. The present work highlighted the optimum culture conditions for efficient mycelial growth and evaluated the fruiting body performance in enriched rice straw based substrates in order to improve the biological efficiency of this mushroom. L. strigosus mycelia grew best on solid medium with potato broth sucrose agar with pH 6.0, incubated in sealed, under dark at room temperature (32 °C) condition. Rice straw with 20% rice bran and 20% corn grit stimulated the formation of primordia, produced the highest mean yields of 163.95 g and 160.90 g and recorded the highest biological efficiencies of 32.79% and 32.18%, respectively. Thus, addition of enrichment materials such as rice bran and corn grit to the rice straw based substrate improves the yield and biological efficiency of L. strigosus.

Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina

This study compares the quality of extrudates made from corn grits with the addition of up to 8% of spirulina powder. The sensory properties (shape, color, aroma, taste and crispness), chemicals (content of water, protein, fat, ash, fiber, carbohydrates, carotenoids, chlorophyll and phycocyanin) and physical properties (color, water absorption index, expansion indices, texture and water sorption properties) were determined. It has been found that spirulina-enriched extrudates had slightly lower sensory scores, but the addition of spirulina improved their nutritional value. The contents of protein, ash, fiber and β-carotene increased in extrudates with 8% of spirulina by 34, 36, 140 and 1,260%, respectively. The increasing addition of spirulina caused a decrease in extrudates lightness, an increase in their greenness and yellowness accompanied by a decrease of expansion indices and an increase of softness. Only small differences were found in water sorption properties, suggesting a similar behavior of spirulina-enriched extrudates during storage.

Germ soak water as nutrient source to improve fermentation of corn grits from modified corn dry grind process

Corn fractionation in modified dry grind processes results in low fermentation efficiency of corn grits because of nutrient deficiency. This study investigated the use of nutrient-rich water from germ soaking to improve grits fermentation in the conventional dry grind and granular starch hydrolysis (GSH) processes. Comparison of germ soak water with the use of protease and external B-vitamin addition in improving grits fermentation was conducted. Use of water from optimum soaking conditions (12 h at 30 °C) resulted in complete fermentation with 29 and 8% higher final ethanol yields compared to that of control in conventional and GSH process, respectively. Fermentation rate (4–24 h) of corn grits with germ soak water (0.492 v/v-h) was more than double than that of control (0.208 v/v-h) in case of conventional dry grind process. The soaking process also increased the oil concentration in the germ by about 36%, which would enhance its economic value.

Mycelial growth and fruiting body production of Philippine (CLSU) strain of Polyporus grammocephalus (BIL7749)

Abstract This paper highlighted the successful isolation, domestication, and cultivation of a new strain of Polyporus grammocephalus (BIL7749) collected from the forested area of Central Luzon State University, Science City of Munoz, Nueva Ecija, Philippines. Its secondary mycelia grew best on malt extract agar and corn grit broth agar as alternative medium. The four granulated materials (cracked corn, rice seeds, sorghum seeds, and rye seeds) evaluated can be used as substrate for the production of mother spawn. The highest yield and biological efficiency of fruiting body was recorded in substrate formulation containing 6 parts of rice straw + 4 parts of sawdust. The 11.64% biological efficiency (BE) of the new strain was found higher compared to the BE of the first isolated strain from Botolan, Zambales. Enriched cultivation and growth optimization are currently under evaluation in order to further improve the biological efficiency of the CLSU strain of P. grammocephalus.

Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn.

Extrusion behavior of grits obtained from 3 successive reductions of dry milling of 2 normal corn types and 1 waxy corn was studied at different extrusion temperatures (ET). The grit from each reduction stage (RS) showed the presence of base-hydrolyzed bound protocatechuic acid, p-coumaric acid, sinapic acid, ferulic acid, and quercetin, and the concentrations of these decreased after acid hydrolysis and that of gallic acid increased. African tall grit from all RSs showed the highest average specific mechanical energy (SME) and torque, while waxy corn grit had the lowest. Corn extrudates showed an increase in water solubility index (WSI) and a decrease in water absorption index (WAI), as well as in expansion ratio (ER) with an increase in ET. Extrudates from each corn type showed an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) and resistant starch with an increase in ET. Most of the phenolics were present in bound form in extrudates, and quercetin, and catechin observed in grit were not present in extrudates. Frying of extrudates showed lower L* and higher a* and b* when compared to color parameters of raw extrudates. Lower expansion of fried extrudates from waxy corn than those from other corn types may be related to its higher protein and fat contents and to lower amylose content.

Compositional variability of nutrients and phytochemicals in corn after processing.

The result of various process strategies on the nutrient and phytochemical composition of corn samples were studied. Fresh and cooked baby corn, sweet corn, dent corn and industrially processed and cooked popcorn, corn grits, corn flour and corn flakes were analysed for the determination of proximate, minerals, xanthophylls and phenolic acids content. This study revealed that the proximate composition of popcorn is high compared to the other corn products analyzed while the mineral composition of these maize products showed higher concentration of magnesium, phosphorus, potassium and low concentration of calcium, manganese, zinc, iron, copper, and sodium. Popcorn was high in iron, zinc, copper, manganese, sodium, magnesium and phosphorus. The xanthophylls lutein and zeaxanthin were predominant in the dent corn and the total polyphenolic content was highest in dent corn while the phenolic acids distribution was variable in different corn products. This study showed preparation and processing brought significant reduction of xanthophylls and polyphenols.

Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking)

Fumonisins are mycotoxins found in corn. They are toxic to animals and cause cancer in rodents and neural tube defects in LM/Bc mice. Reducing their concentrations in corn-based foods is therefore desirable. Chemical analysis or in vitro bioassays of food extracts might not detect toxic fumonisin reaction products that are unknown or unextractable from food matrices, thus potentially underestimating in vivo toxicity. The effectiveness of two common cooking methods, extrusion and nixtamalization (alkaline cooking), to reduce the toxicity of fumonisin-contaminated corn grits (extrusion) and whole kernel corn (nixtamalization) was shown by means of rat feeding bioassays using fumonisin-specific kidney effects as indicators of potential toxicity. A third bioassay showed that in contrast to fumonisin B1 (FB1), hydrolyzed fumonisin B1 (HFB1; formed from FB1 during nixtamalization) did not cause neural tube defects in LM/Bc mice. The findings indicate that extrusion and nixtamalization reduce the potential toxicity of FB1-contaminated corn.

EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH

The aim of this study was to prepare extruded corn products from 90% yellow corn grits and 10% corn starch with 5, 10 and 15% replacement levels of dried or dried after fried common carp fish at the expense of yellow corn grits. The chemical, physical, sensory properties and microbiological analysis of extruded corn products were evaluated during storage at room temperature for 3 months. Extruded corn products formulated with different replacement levels of carp fish had higher moisture, crude protein, crude fat and energy than control sample. The TVN, TMA, TBA, bulk density, shear force and water absorption index of extruded corn products were increased by increasing the replacement levels of carp fish. However, expansion ratio, water solubility index and total bacterial counts had an opposite trend. Extruded corn products formulated with dried carp fish had higher crude protein, TVN, TMA, expansion ratio, water absorption index, water solubility index and total bacterial counts and lower crude fat, energy, TBA, bulk density and shear force than those formulated with dried after fried carp fish. The TVN, TMA, TBA and total bacterial counts of extruded corn products formulated with different replacement levels of carp fish were increased by increasing storage period. Proteolytic bacteria count, lipolytic bacteria count and total yeast and mold did not detect in all samples during storage period. Sensory properties of extruded corn products had rating scores described as like moderately.

Applying gas chromatography to monitor extracellular free amino acids content in cultivation medium during lactic acid fermentation

Abstract The aim of this work was the adaptation of a Gas Chromatographic-Flame Ionization Detector (GC-FID) method for detection and quantification of extracellular free amino acids in demineralized water, De Mann Rogosa Sharpe (MRS) medium and corn grits (CG) withdrawn during lactic acid fermentation. In order to analyze free amino acids by the GC-FID method it was necessary to convert free amino acids to volatile compounds. This was accomplished by derivatization of free amino acids with ethylchlor formate in aqueous medium followed by extraction of volatile free amino acid esters with chloroform. It was proven that the combination of derivatization and extraction procedure with developed GC-FID method gave accurate, reproducible and sensitive analytical results. Quantification of 15 (Ala, Gly, Val, Leu, Ile, Phe, Tyr, Trp, Asn, Met, Pro, Lys, His, Asp and Glu) out of 20 ethoxycarbonyl-ethyl esters of free amino acids in demineralized water and MRS medium was achieved by established methods. In corn grits medium all of the above mentioned 15 amino acids, except His, were quantified with this GC-FID method. The established method was efficiently verified in monitoring of extracellular free amino acid concentration during lactic acid production with Lactobacillus rhamnosus DSM 20021T in MRS medium and Lactobacillus amylovorus DSM 20531T in corn grits medium.

Preparation Pregelatized Flour by Thermoplastic Extrusion-Based Bagasse Barley and Corn Grits

Preparation Pregelatized Flour by Thermoplastic Extrusion-Based Bagasse Barley and Corn Grits

Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

AbstractThe nutritional profile of apple pomace and soy makes them ideal for development of a new extruded snack food with health benefits. Understanding how blend of apple pomace, defatted soy flour, and corn grits behave under different process conditions during extrusion will help in formulating the extrusion process. Experimental design with apple pomace level (0–20%), barrel and die temperature (100–140 °C), screw speed (100–200 rpm), and moisture content of blend (14–20% wet basis) as independent variables produced 27 different combinations that were studied using response surface methodology to investigate the effect of these variables on system parameters (apparent viscosity, mass flow rate, torque, die pressure, dough temperature, and SME). As the temperature profile increased, apparent viscosity, die pressure and specific mechanical energy decreased. Increase in apple pomace level resulted in significant (p < .05) decrease in apparent viscosity, SME, and torque, and significant (p < .05) increase in the mass flow rate. Response surface regression models were established to correlate the system parameters to the process variables. The data obtained from the study could be used for control of extrusion process of blends containing the aforementioned ingredients.Practical applicationsDuring extrusion process, the shearing effect of screws along with thermal energy and other extruding conditions modifies the rheological, physical and chemical properties of the raw materials. Investigating the changes in system parameters will provide better insight into understanding such modifications. In this study, we have chosen raw materials that are high in protein and fiber, and the effect of extrusion processing on the system parameters such as viscosity, SME, MFR, and torque was evaluated. The study provides new experimental data of system parameters of apple pomace‐soy flour‐corn grits dough during single screw extrusion. The results obtained will be of great significance for formulation and development of snacks using the above mentioned raw materials.

Occurrence of beauvericin and enniatins in wheat flour and corn grits on the Japanese market, and their co-contamination with type B trichothecene mycotoxins

ABSTRACTThe contamination levels of beauvericin and four enniatins, A, A1, B and B1, in 207 samples of wheat flour and corn grits on the Japanese market were determined by an analytical method based on LC-MS/MS. The toxins were extracted from samples with acetonitrile–water (85:15, v/v) and then purified with C18 cartridges. The method was validated in a single laboratory using spiked samples at two levels; the recovery of the five toxins ranged from 91.1% to 113.8%. Enniatin B was frequently detected in imported wheat flour (81.8%) and domestic wheat flour (85.6%), and the highest concentration of enniatin B was present in a domestic wheat sample (633 μg kg−1). In corn grits, beauvericin was found in 34% of the samples, but enniatins were not detected at all. The maximum concentration of beauvericin in corn grits was 26.1 μg kg−1. Deoxynivalenol and nivalenol in the same samples were determined by a method using an immunoaffinity column. Co-contamination of deoxynivalenol and enniatins was observed in 61% of the imported wheat samples and in 58% of the domestic wheat samples. These results suggest the need for a risk assessment for cyclic depsipeptide mycotoxins in Japan and a study on the synergistic effect of deoxynivalenol and enniatins.

PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT

nacks was made from yellow corn and its blends had contained corn, barley, chickpea, cumin, black cumin, black pepper and lettuce seeds at different levels considerable as lettuce seeds of ingredient and products were defined as physical, chemical and sensory evaluation. The results showed that the chickpea had contained the highest in protein and total lipids 40.60 and 15.50%. The black pepper, chickpea and cumin seeds had contained higher in crude fiber (14.20, 10.71 and 10.50%, respectively). The snacks with lettuce seeds showed that the protein was the highest in group (2) it was 15.04, 16.44 and 17.82 %. Total lipids, crude fiber and ash content were decreased gradually in the snacks from group (1) 4.02, 4.87 and 5.72% and the highest in total lipids in group (2) which contained 4.23, 5.08 and 5.93%, respectively. Hunter color values of snacks control and its different blends from lettuce seeds the group (6) prepared with 60% corn grits and 15, 10 and 5% barley and also 6% lettuce seeds showed that higher in lightness and yellowness till 15% chickpea and nearly control snacks. The highest (WAI) and (WSI) were in groups (1 and 2) respectively made from 40% corn grits and 40, 35, 30 and 25% barley. The sensory properties showed that the extrusion blend (18) made from 20% chickpea and 5% barley the highest acceptability (95%) and nearly control (96%) followed were by 10 and 15% chickpea plus 15 and 10% barley were gave 93.0 and 88.0% during overall acceptability.

Development of technology of using substandard eggs in farm poultry feeding

Theoretically and experimentally, there was substantiated the expediency of enriching grain raw material in the composition of feed with the protein of animal origin due to a substantial reduction of nutritional and energy value of the grain components that are produced in Ukraine, often with violation of agrotechnology. The possibility to use valuable substandard egg mass for feeding agricultural poultry was proved. This will allow solving the problem of utilizing defective eggs. A technological way of producing the extruded feed additive was developed, which implies obtaining the preceding mixture of crushed corn and egg mass without shell of substandard chicken eggs in the 1:1 ratio in a frame mixer for 180 s, mixing the preceding mixture with corn grit, which remained in the blade batcher for 120…180 s, and the extrusion of the resulting highly homogeneous mixture. The rational parameters of technological process of the extrusion of the feed additive were established: pressure in the working zone of the extruder is 2...3 MPa, power consumption of the electromotor is 4.0...4.5 kW, product temperature at the outlet of the extruder is 110…120 oC, duration of the process is 60...120 s, diameter of the hole of the matrix is 10 mm. The optimum amount of the egg mass in the mixture is 10 %. The influence of the extrusion process on the quality and nutritional value of the extruded feed additive was defined. During the extrusion process, the 3,1 % loss of crude protein content was observed, the starch content decreased by 26.8 %, in this case, the content of water­soluble carbohydrates increased by 6 times. During the storage of the extruded feed additive for 3 months, bacterial semination decreased by 7 times. Biological assessment of efficiency of the improved technology of the production of extruded feed additive was defined on laboratory animals, and it was found that the extruded feed additive is characterized by high biological value, so in the tested group the daily average gain of live weight of rats was 25,4 % higher, and the conversion of feed was 20.3 % lower than in the control group.

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

Abstract The objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.

Extrusion of Corn Grits with Native or Modified Starch Addition — Influence on Starch Digestibility Fractions, Shear Stress-at-Break, and Expansion Ratio

The aim of the paper was to seek suitable conditions of extrusion cooking using a laboratory single-screw extruder to increase slowly digestible (SDS) and resistant starch (RS) content in extrudates saving sensory characteristics of the final product prepared from corn grits with added native wheat starch, distarch phosphates, or soluble fibre Nutriose (Roquette, France). In addition to the composition of input mixtures, process parameters of a single-screw extruder, such as speed of screw and barrel temperatures, were changed. The highest expansion ratio (4.14) was found for temperatures 44 °C, 90 °C, 120 °C, and 140 °C, die diameter 3 mm, compression ratio 3:1, rotation speed 140 r.p.m., and dosing 15 r.p.m. The addition of native wheat starch to corn grits resulted in values of the expansion ratio ranging from 1.17–2.38. A high concentration of RS — 2.4% per starch — was observed for a 20% ratio of Nutriose with a 10% addition of water. The addition of 20–50% of native wheat starch resulted in values ranging from 0.2–0.4% per starch. The highest SDS content (72.5% per starch) in extrudates was obtained for the mixture of corn grits, 20% cross-linked starch, and water (10% addition).

Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate

ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet sensory acceptance were determined. For the absolute density, contents from 5% to 17% produced denser non-expanded pellets. The higher the WPC content and the temperature of the extruder, the higher the density of the expanded pellets. The crispness index was not altered by the protein content and by the extruder temperature. In the sensory analysis, the preferred samples were the ones with lower WPC levels (5%). We concluded that higher WPC values in the pellets formulation increased their density, but did not alter color and texture, as well as small WPC levels did not affect the acceptance of snacks.

Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

SummaryThis study examines the effect of beetroot powder (BRP) incorporation (0%, 5%, 10% and 15%) at different extrusion temperatures (125, 150 and 175 °C) on the physicochemical, antioxidant and sensory properties of corn grit (CG) extrudates. BRP showed higher values of total phenolic content (TPC = 9095 μg GAE g−1) and free radical inhibition (ABTS = 6.5 μm trolox mg−1 and DPPH = 7.9 μm trolox mg−1) than CG (1346 μg GAE g−1, 1.5 μm trolox mg−1 and 2.2 μm trolox mg−1, respectively). Pasting viscosity (peak, breakdown and final) decreased, while pasting temperature of CG increased with the level of BRP incorporation. Analyses of the extrudates showed an increase in redness, bulk density, hardness, TPC, free radical inhibition, total dietary fibre (TDF) and a decrease in water absorption index (WAI), water solubility index (WSI), expansion ratio and oil uptake with the increase in the level of BRP incorporation. On the other hand, higher extrusion temperature increased porosity, WAI, WSI, oil uptake but decreased redness, bulk density, hardness and TPC.

Evaluation of combining ability in white corn for special use as corn grits

Abstract To assess the genetic potential of white corn for corn grits, 28 hybrids resulting from diallel crosses of eight parents, including parents and S1 generations, were evaluated. The combining abilities and levels of heterosis and inbreeding depression were estimated. The parents used were the main white maize hybrids of the Brazilian germplasm. The combinations HT 9332 x HT 392, IAC Nelore x HT 9332, IAC Nelore x HT 932, and IPR 119 x IAC Nelore are promising for reciprocal recurrent selection programs targeting higher grain yield. Hybrid IPR 127 was indicated as a source of industrial lines with favorable traits for dry-rolled corn production. Hybrid IAC Nelore had the lowest estimate of inbreeding depression and was recommended for the breeding of lines and participation in higher-yielding hybrids and composites.