Record number :
Title of article :
Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal Original Research Article
Author/Authors :
Carlos W.P. Carvalho، نويسنده , , Cristina Y. Takeiti، نويسنده , , Charles I. Onwulata، نويسنده , , Lester O. Pordesimo، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2010
Pages :
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Abstract :
Corn meal of various particle sizes ranging from 180 to 710 μm were processed in a twin-screw extruder to produce directly expanded extrudates. The extrusion process effects on the specific mechanical energy (SME), expansion indexes (radial, longitudinal and volumetric), pasting viscosity, water absorption index (WAI) texture properties, and microstructure were determined. Increasing the particle size decreased the SME input. Extrudates produced with corn meal of higher particle sizes expanded more than extrudates produced with smaller particle sizes. For all treatments there was no peak viscosity at 95 °C. But expanded corn meal extrudate from the 180 μm fraction showed a discontinuous gel matrix phase. Increasing corn meal particle size decreased WAI values. The mechanical resistance of the extrudates from the smallest particle size was significantly higher (p < 0.05) than that of the largest particle size. The microstructure of raw corn meal revealed large fractured particles with small rounded particles adhering to the surface.
Keywords :
Corn meal , Particle size , Expanded extrudate , Texture , Microstructure
Journal title :
Journal of Food Engineering
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