Chemical composition and functional properties of malted corn flours / Chemical composition and functional properties of malted corn flours

Flours with different psysicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1, 3, 5 days), malting temperature (20, 25, 30§C) and gibberelic acid concentration (0.0; 1.0 per cent) on these properties. The chemical composition and paste viscosity of flours were significantly affected by malting time and temperature, while water solubility index(WSI) and water absortion index (WAI) varied only with malting time. Gibberelic acid did not significantly influenced any of the studied properties. Germination at 20-25§C days was recomended to obtain corn flour with high WAI, low viscosity and medium WSI, without excessive loss of proteins

Extrusion cooking effects on hydration properties of manioc starch

Extruded manioc starch was analysed for water absorption index (WAI) and water solubility index (WSI). Effects of extrusion temperature, feed moisture, screw speed and die diameter were studied applying surface response methodology. Moisture and temperature were the significant variables on WSI while WAI was also affected by screw speed. Maximum WAI was observed at 164-C, 24.7% moisture and 85.5 rpm. The higher values for WSI were obtained at low moisture and high temperature conditions