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The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality . I. Analytical Characteristics
Author(s) -
Bhuiyan M. Z.,
Blanshard J. M. V.
Publication year - 1982
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19820340707
Subject(s) - extrusion , food science , amylose , starch , extrusion cooking , raw material , chemistry , corn starch , composition (language) , mathematics , agronomy , materials science , organic chemistry , biology , composite material , linguistics , philosophy
Corn grits and mills which had been shown to behave either satisfactorily or otherwise on extrusion were submitted to a detailed analysis both in the form of the raw materials and of the extracted starches. No clear correlation was observed between extrusion behaviour and either protein contents, starch damage, total or free fatty acid content and composition, or the bound water relationships of the starch. However, all satisfactory extracted maize starches had amylose contents > 35%, while those that were unsatisfactory had lower levels.