Preparation of Maize Flakes from Grits by Steaming

Suggu, Kaushik (2009) Preparation of Maize Flakes from Grits by Steaming. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	CFTRI has already established the methodology for commercial production of maize flakes by dry heat method. Although this technology has been commercialized, the need has been felt to develop a process for the production of maize flakes from grits by steaming. Hence, the present investigation was undertaken to study the process parameters for the manufacture of maize flakes from grits by steaming. Maize procured from the local market was milled in the CFTRI indigenous maize mill. The grits obtained were subjected to soaking in hot water under two conditions, viz., soaking with temperature maintained at the preset value, and secondly, soaking in hot water at predetermined temperature without maintaining the temperature. The moisture uptake of grits was then determined by withdrawing samples at specified time intervals. The iv soaked grits were then either tempered for varying time durations or steamed without tempering. The steaming duration was also varied in the present study. The steamed grits were then flaked in a heavy duty cereal flaker to obtain flakes. Quality of the flakes was determined by the presence or absence of white core at the centre of the flakes. Mathematical modeling for the water and heat uptake during soaking was also carried out. It was observed that in the case of soaking in hot water with temperature being maintained, grits achieved EMC in a lesser period of time. It was observed that the period of open steaming of grits had a direct bearing on the quality of the flakes produced subsequently. It was found that soaking of grits in hot water (without maintaining temperature) at 80oC for 25 minutes [grits having a moisture content of 30% (wb)], followed by steaming (under atmospheric pressure) for 40 minutes gave the best quality of flakes. However, it was found that soaking grits in hot water (by maintaining temperature) at 60oC for 30 minutes also gave grits with 30% moisture content (wb), but on subsequent steaming, the grits were overcooked and flaking was not possible.
Uncontrolled Keywords:	Maize, Grits, Flaking, Tempering, Moisture content, thermal conductivity
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Oct 2009 10:21
Last Modified:	28 Dec 2011 10:12
URI:	http://ir.cftri.res.in/id/eprint/9258

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