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Effect of Additional Separation and Grinding on the Chemical and Physical Properties of Selected Corn Dry‐Milled Streams
Author(s) -
Jamin Fen F.,
Flores Rolando A.
Publication year - 1998
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1998.75.1.166
Subject(s) - corn flour , chemistry , grinding , food science , streams , corn meal , wet milling , dry weight , agronomy , raw material , bran , materials science , metallurgy , computer network , organic chemistry , computer science , biology
Three streams of corn dry‐milled products (corn grits, corn cones, and corn flour) from three different commercial corn dry‐millers were further separated by particle size according to the major portion of each stream. They were separated into corn grits (1.190 and 0.841 mm), corn cones (0.595, 0.420, and 0.297 mm), and corn flour (0.297 and 0.210 mm). Besides separation, corn grits were also ground and then separated into ground corn grits (0.297 and 0.210 mm). The original streams, streams with additional separation, and streams with additional grinding were analyzed for protein content, ash content, crude fat content, and color properties. Duncan's significant difference tests ( P < 0.01) showed that additional separation and grinding of the commercial corn grits, corn cones, and corn flour affected protein, crude fat content, and color parameter ( L, a , and b ) distribution of the products. The tristimulus parameters ( L, a , and b ) were good indicators of the protein content of the corn dry‐milled streams studied.