The importance of broken corn kernels extrusion
2012
Kormanjoš, Šandor M. (Institute of Food Technology, Novi Sad (Serbia)) | Filipović, Slavko S. (Institute of Food Technology, Novi Sad (Serbia)) | Radović, Vera A. (Faculty of Agronomy, Čačak (Serbia)) | Plavšić, Dragana V. (Institute of Food Technology, Novi Sad (Serbia)) | Filipović, Jelena S. (Institute for Food Technology, Novi Sad (Serbia)) | Filipović, Vladimir S. (Faculty of Technology, Novi Sad (Serbia))
The feed industry has a target to produce variety feed that fully satisfy the nutritional needs of certain types and categories of animals. Complete feed meals for animal feeding have to fully meet the nutritional needs of certain types and categories of animals. The energy level of a feed meal can be achieved by adding appropriate amounts of fat and grains. In the production of feed, in relation to other cereals, corn is the leader due to its high energy (about 16 MJ/kg) and starch and low fiber content. In comparison to other cereals, corn is attributed with the best digestibility and taste. Before drying and storage, in the technological process of either trade or seed corn cleaning, significant quantity of broken grains is separated. Complete feed meals for animal feeding and feed have to fully satisfy Regulations concerning hygiene and quality. Improving hygiene and nutritive value of broken corn grains can be achieved by extrusion. In this research, broken corn grains were processed in the single screw extruder at a temperature of 90ºC. Total count and total number of yeasts and molds decreased from 270.000 to 12.000 and from 540.000 to 10.000 cfu/g, respectively. Due to extrusion process, certain physico-chemical changes occurred in raw material, primarily manifested in structural changes of starch, which is reflected in the increase in sucrose (from 2.28% to 5.19%) and reducing sugars (3.36% to 5.88%) content in extrudates.
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