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Extruded corn flour changed the functionality behaviour of blends

Author

Listed:
  • Jie Zeng

    (School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China)

  • Haiyan Gao

    (School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China)

  • Guanglei Li

    (School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China)

  • Xinhong Liang

    (School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China)

Abstract

Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. The dough quality of 60% raw and 40% extruded flour mixture was found to be better than with other mixture proportions.

Suggested Citation

  • Jie Zeng & Haiyan Gao & Guanglei Li & Xinhong Liang, 2011. "Extruded corn flour changed the functionality behaviour of blends," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 520-527.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:13-2010-cjfs
    DOI: 10.17221/13/2010-CJFS
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    Cited by:

    1. Petra Smrčková & Meltem Saglamtas & Taťána Hofmanová & Jaroslav Koláček & David Chena & Evžen Šárka, 2014. "Effect of process parameters on slowly digestible and resistant starch content in extrudates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(5), pages 503-508.

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