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Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn
- Shevkani, Khetan, Kaur, Amritpal, Singh, Gurtejbir, Singh, Baljeet, Singh, Narpinder
- Food and bioprocess technology 2014 v.7 no.5 pp. 1414-1423
- corn, crystal structure, dry milling, extrusion, particle size, pasting properties, protein content, temperature, viscosity, water solubility
- The composition, rheological and extrusion behaviour of three fractions, i.e. coarse (>500 μm), medium-coarse (300–500 μm) and fine (<300 μm), obtained from three successive reduction dry milling of corn was studied. Fractions from different reduction stages vary in composition, pasting and structural characteristics. All the fractions from third reduction stage had higher protein, lipid, ash and b* value while with lower crystallinity and L* value. These fractions also showed higher pasting temperature and lower breakdown viscosity than the fractions from first and second reduction stages. The characteristics of extrudates varied with the composition as well as particle size of the fractions. The fractions with higher lipid and protein content resulted into extrudates with lower water solubility index (WSI) and expansion; however, fine fractions resulted into extrudates with higher WSI and expansion.