Corn grits particle size and distribution effects on the characteristics of expanded extrudates

• Published in: Journal of food science Vol. 63; no. 5; pp. 857 - 863
• Main Authors: Desrumaux, A, Bouvier, J.M, Burri, J
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-09-1998; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biochemistry; Biological and medical sciences; Cereal and baking product industries; Cooking; Corn; expansion; extruded foods; extrusion cooking; Food industries; Food processing industry; Food products; Fundamental and applied biological sciences. Psychology; grain products; maize grits; particle size; particle size distribution; rheological properties; texture; Grits; Particle size distribution; Cooking; Correlation analysis; Quality; Corn; Cereal; Extrusion; Mathematical model; Expansion; Texture; Extruded product
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1998.tb17914.x

The effects of corn particle size and distribution on the extrusion-cooking process were studied. Extrusion cooking was carried out in a twin-screw corotating extruder. The effects of particle characteristics were studied by analyzing process responses on-line, by expansion indices, mechanical (puncture test) and structural (computerized image analysis) properties of the extrudate. An increase in particle size for a given biochemical composition gave extrudates that were harder, with a modified expansion and lower cell density. The particle size distribution in the range studied was not significant. Correlations were found between expansion indices and process responses.