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Small‐scale production and storage quality of dry‐milled degermed maize products for tropical countries
Author(s) -
Mestres Christian,
Matencio Françoise,
Dramé Djibril
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00662.x
Subject(s) - flavour , cultivar , yield (engineering) , moisture , food science , tropics , dry weight , chemistry , agronomy , environmental science , biology , materials science , organic chemistry , fishery , metallurgy
Summary A small‐scale, single operation, dry degerminator, originating from Brazil was tested on six maize samples (from France and Mali) at two moisture contents (10 and 15% wb). The yield of brewery maize grits (<1% lipids) was higher for extensively dry (10% mc) and hard grains. It ranged from 50 to 70% for four cultivars, which was equivalent or higher than for industrial plants. The rancidity of the products was controlled by the fat acidity level, which was 40–60 mg KOH 100 g −1 db, after 4 months storage of degermed flour. This indicates that degermed products can be stored at 35 °C for up to 6 months without developing significant rancid off‐flavour. Thus the Brazilian dry degerminator appears suitable for the treatment of maize in the tropical zone of Africa.

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