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On some correlations between grain composition and physical characteristics to the dry milling performance in maize.
Mancharkumar, B. and Gerstenkorn, P. and Seiler, K. and Bolling, H. (1978) On some correlations between grain composition and physical characteristics to the dry milling performance in maize. Journal of Food Science and Technology, India, 15 (1). 1-6, 10 ref..
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Abstract
20 German maize var. were studied for physical characteristics, major chemical constituents and dry milling behaviour. The values (range) observed in different var. were: bulk density, 702-786 g/l.; 1000-kernel wt., 209-305.4 g; number of kernels/l., 2144-3328; % stress cracked kernels, 49.8-99.8 (by wt.) and floaters, 15-98; and contents of starch, 63.7-69.8%, protein, 10.5-14.7%, and fat, 3.7-5.3%. The milling yield ranges (%) were: meal I, 13.2-19.7; meal II, 36.6-41.0; flour, 1.2-2.0; and standard semolina 45.0-57.3. The flow sheet for maize milling is given; correlations were established between grain hardness and sieve analysis of standard semolina, and between physical and chemical properties and milling yields. Grain protein content gave high correlation with floaters test and with yield of meal II. Significant correlation also existed between stress-crack count and meal I fraction in semolina. Based on yield of aspirated flour fraction in these milling trials, this procedure could be standardized for estimating the floury endosperm fraction in the maize grain.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | BREED-; corn, var. & characteristics of; MILLING-; corn, var. & milling properties of; CORN-; var. & characteristics of corn |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Jan 2021 09:47 |
| Last Modified: | 29 Jan 2021 09:47 |
| URI: | http://ir.cftri.res.in/id/eprint/6990 |
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