Micronization of maize flour: Process optimization and product quality.

Deepa, C. and Umesh Hebbar, H. (2014) Micronization of maize flour: Process optimization and product quality. Journal of Cereal Science, 60 (3). pp. 569-575.

PDF Journal of Cereal Science, Volume 60, Issue 3, November 2014, Pages 569-575.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

Micronization refers to high temperature short time processing of grains using near infrared rays. The present study is focused on optimization of process conditions for micronization of maize flour with an emphasis on enhancing rapidly digestible starch (RDS) content for enhancing starch digestibility and inactivation of peroxidase enzyme for probable extension of shelf-life. The study employed a central composite design (CCD) with three variables namely, time (60e180 s), temperature (130e170 �C) and moisture content (20e40%) with RDS and peroxidase contents as responses. The optimized micronization conditions (173 s, 159 �C, 40% mc; 164 s, 166 �C and 40% mc) resulted in 7.1e7.7% increase in RDS content and 92.5e96.2% inactivation of peroxidase enzyme, respectively, without significantly affecting protein, carbohydrate and fat content of flour. Validation studies showed that experimental values matched well with that of predicted, suggesting suitability of the model used. At the optimized conditions, micronization was also able to inactivate lipase activity by 66.9e68.2%.

Item Type:	Article
Uncontrolled Keywords:	Micronization Rapidly digestible starch Maize Infrared rays
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize 600 Technology > 08 Food technology > 06 Preservation and Storage > 07 Radiation
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Jan 2015 05:54
Last Modified:	12 Jan 2015 05:54
URI:	http://ir.cftri.res.in/id/eprint/11705

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