Kan phatthana kan triam watthudip lae khruang mu yang ngai samrap tam corn chips.
1988
Somyos Chanyavilas | Rasamee Supasri | Sukoncheun Srignam
Two methods of hull removing were studied. In the first one, corn grains were softened by soaking in 0.2 % sodium metabisulfite overnight and boiled in 2 % sodium hybroxide solution for 1-6 mins. In the second one, corn grains were soaked in 1.5 and 2.0 % sodium hydroxide with 0.2 % sodium metabisulfite for 16 hrs. Corn grain must be boiled for 3 mins in the first method and soaked in 1.5 % alkali solution in the second method to obtain satisfying hull removing. But the latter one was more convenient, less time consuming and the grains had more desirable alkali aroma. Dry milling of degermed, hulled corn grains was more convenient than the wet milling and the grains had bright yellow color. If germs would not be removed, corn grains must be soaked in alkali solution for only 12 hrs. Corn flour with germ contained 5.68 % oil, and without germ, contained 1.8 % oil. Equipment for forming corn chip strips was developed from a meat grinder. A 1 mm. thick steel die with 4 slits of 2x10 mm. along the radius and a 3 mm. thick steel die with 4 slits of 1.5x10 mm. were designed. The latter one gave a desirable corn chip strips, but required high pressure. The die was improved by shaping an inlet side to V-shape and L-shape. The L-shape gave smooth, easy outflow of the corn chip strips. To start the operation, flour dough must be circulated several times to heat up the equipment. The optimum ratio of corn flour to water was 6:4. Corn ship strips contained 38-41 % moisture content and must be dried to 11-13.5 % before frying. Corn chips prepared from corn flour prepared by soaking in alkali solution, dry milled or wet milled, were tough. The texture of corn chips could be improved by adding 15 % cassava flour. Degermed corn flour gave more crispy corn chips than the one with germs.
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