A laboratory scale corn flaking procedure was developed at a batch size of 100 g grits to evaluate the effects of processing and genetics on resistant starch content in corn flakes. Cooking (15 psig/121°C, 50 min), drying (100°C, 30 min), tempering (room temperature, 30 min) and toasting (200°C, 60 s) resulted in flakes produced in laboratory that had similar color parameters (L, a and b values) but different RVA parameters (lower peak, trough and breakdown viscosities; higher final and setback viscosities) compared to commercial corn flakes. Seven corn hybrids were flaked with the developed procedure and resistant starch contents were determined at each processing stage for each hybrid. Cooking caused the largest decrease in resistant star...
A laboratory wet-milling process was developed for use in determining starch recovery of yellow dent...
Laboratory heated and dried yellow dent corn was investigated in three parts for this study. The fir...
During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by ...
The ultimate goal of this research was to develop a fundamental understanding of the corn flaking pr...
Epidemiological studies have suggested that regular consumption of breakfast cereals would help in r...
Ten parent corn lines, comprised of four mutants (dull sugary2, amylose-extender sugary2, amylose-ex...
A study is presented on the influence of processing conditions on tempering grit rheology and the re...
A survey of U.S. corn germplasm was conducted to explore genetics underlying flaking grit yield (FGY...
A feedlot growth-performance trial was conducted to evaluate the relative response to tempering when...
77 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2007.Factors affecting corn starch ...
Seventy-two commercially available corn hybrids were used to quantify the existing range in kernel c...
Nixtamalized (alkaline cooked) corn (Zea mays L.) products are increasing in popularity due to their...
Ten corn cultivars with different kernel density and hardness scored were dry-milled to separate the...
160 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006.The objectives of this resear...
Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, ...
A laboratory wet-milling process was developed for use in determining starch recovery of yellow dent...
Laboratory heated and dried yellow dent corn was investigated in three parts for this study. The fir...
During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by ...
The ultimate goal of this research was to develop a fundamental understanding of the corn flaking pr...
Epidemiological studies have suggested that regular consumption of breakfast cereals would help in r...
Ten parent corn lines, comprised of four mutants (dull sugary2, amylose-extender sugary2, amylose-ex...
A study is presented on the influence of processing conditions on tempering grit rheology and the re...
A survey of U.S. corn germplasm was conducted to explore genetics underlying flaking grit yield (FGY...
A feedlot growth-performance trial was conducted to evaluate the relative response to tempering when...
77 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2007.Factors affecting corn starch ...
Seventy-two commercially available corn hybrids were used to quantify the existing range in kernel c...
Nixtamalized (alkaline cooked) corn (Zea mays L.) products are increasing in popularity due to their...
Ten corn cultivars with different kernel density and hardness scored were dry-milled to separate the...
160 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006.The objectives of this resear...
Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, ...
A laboratory wet-milling process was developed for use in determining starch recovery of yellow dent...
Laboratory heated and dried yellow dent corn was investigated in three parts for this study. The fir...
During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by ...