Food products from corn germ: evaluation as a food supplement after roll-cooking
1971
Gardner, H.W. | Inglett, G.E. | Deatherage, W.L. | Kwolek, W.F. | Anderson, R.A.
The composition of corn germ indicates that it may have value as a nutritious food supplement. Heated rolls were used to cook a full-fat flake to products with varying pasting qualities depending upon the temp. of the rolls and the temper moisture of the germ before rolling. Agerm flake with improved taste was produced if the temp. of the rolls was held above 124°C. The flavour of the flakes was unchanged after 120 days' storage at 37°C and 7% moisture levels. Oil extracted from the 120-day stored flakes had low peroxide values (low, 1.6 m-equiv./kg oil; high, 17.8 m-equiv./kg oil). The peroxide values were especially low in oil from uncooked germ and germ cooked at alow temp. (99°C). When flakes were stored at 13.5% moisture, mould developed on them within 30 days.
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