Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

Abstract

A large variety of cooked corn products can be prepared on rolls, in extruders or by steamcooking. Slight changes in operating conditions of the cooking equipment can bring about significant changes in absorption, solubility and viscosity properties of the cooked products. Production of processed materials with high water absorption and retaining high cooked paste viscosity appears more difficult by direct steaming than by use of the other methods.Roll‐cooking should be better than extrusion‐cooking for preparing materials of maximum water absorption and minimum water solubility. Such materials are well suited either for thick gruels or for industrial thickening or gelling agents. Extrusion‐cooking should be better for preparing materials of minimum water absorption and maximum water solubility. Such materials are well suited either for beverages or for industrial uses where adhesive properties are desired. Steamcooking should be suitable for preconditioning before roll‐ or extrusion‐cooking, but it appears that heating time must be held to a minimum.

Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources

“…Then 10 ml of distilled water used for rinsing starch from beaker, which was also added to centrifuge tube and centrifuged at 3000 rpm for 10 min. Supernatant was decanted and wet starch was weighed to determine water binding capacity (Anderson et al 1969).…”

The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates

“…WAI and WSI were determined as described by Anderson et al (1969) with modifications. To determine WAI, 1 g (starch dry basis and sucrose content correction) of each Where x 1 = water content (% w.b.)…”

Pellets de trigo e soja produzidos por extrusão

“…Na determinação de ISA, foram moídos os pellets secos no moinho Quadrumat Junior de rolo da marca Brabender Duisburg 342, com peneira de 0,25 mm, obtendo-se suas respectivas farinhas, sendo feita a determinação, segundo Anderson et al (1969). Pesou-se 2,5 g de amostra num tubo de centrífuga e adicionou-se 30 mL de água destilada.…”