Physico-chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of different corn types
2009
Singh, Narpinder | Bedi, Richa | Garg, Rhythm | Garg, Mukti | Singh, Jaghmohan
The physico-chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of degermed grains of four corn types (popcorn, sweet corn, dent corn, and white corn) was studied. Popcorn and white corn gave higher coarser fraction (14-20mesh) yield than dent and sweet corn. Protein content progressively decreased with increase in fineness in the particle size. Fractions of first reduction stage showed higher fat content and L [low asterisk] value; and lower b [low asterisk] value than the fractions from second and third reduction stages. L [low asterisk] value increased whereas 'a [low asterisk]' and 'b [low asterisk]' values decreased with increase in fineness of the fractions. T o, T p and ΔH gel, peak viscosity, breakdown, setback and final viscosity increased while pasting temperature decreased with increase in fineness of the fractions. The results showed that the successive reduction dry milling of a single corn type could produce fractions with varied characteristics.
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