Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates |
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| Authors: | A. DESRUMAUX J.M. BOUVIER J. BURRI |
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| Affiliation: | Author Desrumau, formerly with the Dept. de Génie Chimique, Universitéde Technologie de Compiègne, BP429 Centre de Recherches de Royallieu, 6025 Compiegne Cedex, France, is now with the Département de Génie des Procédés Alimentaires, Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires - Domaine de la Géraudière, BP 82225, 44322 Nantes, Cedex 03, France. Author Bouvier is with Clextral SA, ZI du Chazeau-B.P. 10, 42702 Firminy, France. Author Burri is with Nestle R&D Center, 1350 Orbe, Switzerland. Address inquiries to author A. Desrumaux. |
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| Abstract: | The effects of corn particle size and distribution on the ex trusion-cooking process was 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) prop erties 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 par ticle size distribution in the range studied was not significant. Correlations were found between expansion indices and process responses. |
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| Keywords: | extrusion cooking corn particle size expansion texture |
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