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Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv. Bio 22027)
Author(s) -
Raigar Rakesh Kumar,
Mishra Hari Niwas
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13602
Subject(s) - roasting , browning , food science , absorption of water , factorial experiment , moisture , water content , chemistry , mathematics , pulp and paper industry , botany , statistics , engineering , biology , organic chemistry , geotechnical engineering
Maize kernels were subjected to pilot scale roasting treatment for different time (10–35 min) and temperature (170–200 °C) combinations using a full factorial design. The changes in physicochemical (moisture content, browning index, hardness, bulk density, degree of gelatinization), and functional properties (in vitro protein digestibility [IVPD] index, water/oil absorption capacity [OAC]) were measured as responses which were fitted to quadratic models. The optimized conditions obtained by roasting for 25 min at 190 °C yielded a desirability of 0.62 with a moisture content (4–5%), hardness (130–135 (N)), browning index (63.57–65.50), bulk density (0.64–0.66 g/cc), IVPD index (72–74%), degree of geltinization (58.85–60.82%), and a water/OAC (1.85/2.29 g/g). The presented pilot scale optimization scheme of roast maize kernels could serve as a useful guide to cottage‐scale food manufacturers during establishment of any pilot scale unit. Practical application The work described in this research imbibes the insights of optimum roasting conditions and parameters to be employed for roasting of maize at pilot scale level for maintenance of substantial quality attributes and functionality which can be subsequently scaled up to any commercial food production operating unit. This pilot scale study will act as a bridge to make correlation between the laboratories to commercial scale up.