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PRODUCTION OF PRE‐COOKED CORN FLOURS FOR AREPA MAKING USING AN EXTRUSION COOKER
Author(s) -
SMITH O.,
BUCKLE T. S.,
SANDOVAL A. M.,
GONZÁLEZ G. E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08510.x
Subject(s) - cooker , extrusion cooking , food science , corn flour , extrusion , chemistry , mathematics , materials science , metallurgy , biology , raw material , ecology , organic chemistry , bran
A commercially available extrusion cooker was successfully used to produce pre‐cooked corn flours for use in making arepas, a thick unsalted unleavened corn cake worked by hand into small patties and. then roasted. Sixteen trials were run and eight flour samples were obtained that formed a consistent dough that was easy to shape into arepas. The arepas were roasted and observed from l‐20 hr afterwards and no change was noted in sensory or textural properties. This extrusion cooker can be used for elaborating pre‐cooked corn flour for arepa production.