Effect of Separation and Grinding of Corn Dry-Milled Streams on Physical Properties of Single-Screw Low-Speed Extruded Products 1

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1 Effect of Seprtion nd Grinding of Corn Dry-Milled Strems on Physicl Properties of Single-Screw Low-Speed Extruded Products 1 Fen F. Jmin 2 nd Rolndo A. Flores 3 ABSTRACT Cerel Chem. 75(6): Three strems of corn dry-milled products (corn grits, corn cones, nd corn flour) were sieved nd seprted ccording to verge dimeter, nd some segregted frctions were ground to produce nine strems. Corn grits were seprted to produce grits with dimeters of 1.19 nd mm, nd selected frctions were ground into grits with verge dimeters of nd mm. Corn cones were seprted into verge dimeters of 0.595, 0.420, nd mm. Corn flour ws seprted into frctions with verge dimeters of nd mm. The originl nd the dditionl strems were extruded t constnt speed (50 rpm) nd t three different processing extruder rrel temperture profiles: low (LTP, C), medium (MTP, C), nd high (HTP, C). The lest significnt difference (P < 0.01) test showed tht dditionl grinding of corn grits ffects the expnsion rtio of extrudtes processed t LTP nd HTP. Additionl seprtion of corn flour ffects (P < 0.01) the ulk density nd wter soluility index of extrudtes t HTP. At HTP, corn cones with dimeters of mm hd significntly (P < 0.01) higher torque, specific mechnicl energy, nd die pressure thn did the originl corn cone extrudtes without seprtion. The rw mteril for finished cerel products requires different prticle size rnges. For exmple, corn grits for corn flkes require corn endosperm with size of one-hlf or one-third of the whole kernel fter the germ nd the rn re removed. Extruded gunpuffed cerels, on the other hnd, require finer products, such s corn flour nd corn strch, s the rw mterils (Alexnder 1987). These different prticle size requirements of corn dry-milling products indicte the importnce of seprtion nd size reduction processes in the corn dry-milling process. Jmin nd Flores (1998) determined tht dditionl seprtion nd grinding of corn drymilled strems produced chnges in distriution of ft, protein, sh, nd color. Thus, seprtion of the strems y uniform prticle size is expected to produce different extruded products, even though the seprted nd dditionlly ground strems come from the sme prent strem. The seprtion nd size reduction processes cn ffect the chrcteristics of the extruded products, mking some of the corn dry-milling products suitle for extruded rekfst cerels or snck products. Extruded products re ffected y the rw mteril nd processing conditions. Anderson et l (1969) found tht corn grits corser thn 14-mesh size were underprocessed nd tht n increse in prticle size cused decrese in torque, rdil, longitudinl, nd overll expnsion (Grer et l 1997, Mohmed 1990). With five commercil smples tht rnged from corn grits to corn flour nd using twin-screw extruder, Grer et l (1997) showed tht corn flour hs etter expnsion thn corn grits nd found no difference etween the two flours or two mels with different prticle sizes. Besides prticle size, moisture content of the rw mteril, temperture immeditely efore extrusion, pressure rnge efore expnsion, nd die dimeter lso ffect the extruded products (Linko et l 1981). Expnsion volume of extruded cerel products minly depends on strch geltiniztion (Linko et l 1981) nd increses with n increse in geltiniztion, while ulk density (BD) decreses with n increse in geltiniztion (Cse et l 1992). How much the extruded product expnded is mesured using the expnsion rtio (ER), the rtio of 1 Journl pper J of the Iow Agriculture nd Home Economics Experiment Sttion, Ames, IA, Project No Contriution No J from the Knss Agriculturl Experiment Sttion, Mnhttn, KS. 2 Grdute reserch ssistnt, Deprtment of Agriculturl nd Biosystems Engineering, Iow Stte University, Ames, IA Associte professor, Deprtment of Grin Science nd Industry, Knss Stte University, Mnhttn, KS 66506; formerly with the Deprtments of Agriculturl nd Biosystems Engineering nd Food Science nd Humn Nutrition, Iow Stte University, Ames, IA Corresponding uthor. E-mil rf@whet.ksu.edu Puliction no. C R Americn Assocition of Cerel Chemists, Inc. extruded product dimeter over the die dimeter (Chinnswmy nd Hnn 1988, Cse et l 1992). Likewise, BD is negtively correlted with ER. The higher the ER, the lighter the BD of the extrudtes. As mentioned, strch geltiniztion during extrusion hs significnt influence on the extruded products chrcteristics; therefore, it is importnt to evlute the degree of geltiniztion of the extruded products. The degree of strch geltiniztion is influenced y the specific mechnicl energy (SME) of ech prticulr process. SME is the mount of energy input needed to convey the mteril in the extruder. It depends on the power t the drive shft nd the totl throughput ( &m ) of the extruder. The drive power is the product of torque (T), which is proportionl to the current of the drive, nd the screw speed (ω). SME increses linerly with screw speed, wheres torque does not increse linerly with screw speed (Mrtelli 1983). SME is expressed s: SME = Tω/ &m (1) where SME is in wtt hours per kilogrm, ( &m ) is the wet sis throughput rte in kilogrms per hour, T is in Newton-meters, nd ω is per second. Grer et l (1997) investigted the influence of prticle size on twin-screw extrusion of corn mel from 200 to 400 rpm. They concluded tht there were no chnges in torque, SME, nd product temperture t prticle size rnge of 100 1,000 µm, ut s the prticle size incresed to >1,000 µm, it influenced the SME significntly. With the different size requirements of the corn dry-milling strems in the rekfst cerel nd snck industry, the seprtion nd size reduction processes of corn dry-milled products influence the chrcteristics of the finished products of redy-to-et rekfst cerel or sncks mde from corn. Commercil corn dry-milled products hve certin rnges of prticle size distriutions. Ech distriution contriutes to the whole chrcteristics of the originl strem. However, not ll distriutions my hve extrusion ehvior similr to tht of the originl strem. After segregtion, one distriution of the corn strem could produce etter or worse extruded products tht the prent strem. Therefore, the ojective of this study ws to evlute the effects of dditionl seprtion nd grinding of selected corn dry-milled strems on the properties of extruded products using single-screw extruder t low speed. MATERIALS AND METHODS Rw Mterils Commercil corn dry-milled strems consisting of corn grits, corn cones, nd corn flour were used for this study. The prticle size distriution of ech strem ws nlyzed nd the verge dimeter determined using the ASAE sieving method (ASAE 1989), with Vol. 75, No. 6,

2 Ro-tp shker nd sieving screens (W. S. Tyler, Inc., Mentor, OH) tht re stcked ccording to the stndrd nd sieved for 10 min. A detiled prticle size distriution of ech strem is shown in Tle I. Ech strem ws seprted ccording to the mjor portion of the prticle size distriution of the strem (Tle II). The corn grits were dditionlly ground using high-speed flour mill (Mgic Mill, Slt Lke City, UT). The ground grits were then seprted into those with dimeters of nd mm, which were the mjor portions of the ground grits prticle size distriution (Tle I). After seprtion nd grinding, there were 12 different strems (Tle II): originl corn grits, corn grits with dditionl seprtion (1.19 nd mm), corn grits with dditionl grinding (0.297 nd mm), originl corn cones, corn cones with dditionl seprtion (0.595, 0.420, nd mm), originl corn flour, corn flour with dditionl seprtion (0.297 nd mm). Figure 1 shows digrm for the grinding nd seprtion of the mteril. The chemicl properties (sh, crude ft, nd protein content) of ech strem re shown in Tle II. Detils of the proximte nlysis methods re given in Jmin nd Flores (1998). The smples were conditioned to n verge moisture content of 22.7 ± 1.8% (w) efore extrusion. The wter ws dded y mnully sprying the smple inside rotting semihemisphere lortory mixer (Dyton Electric, Chicgo). The preconditioned smple ws kept in polyethylene g tht ws stored overnight in cooler t 4 C. Before extrusion, the preconditioned smple ws removed from the cooler to rech room temperture nd nlyzed for moisture content y using the ir-oven method (AACC 1995) t 130 C for 1 hr. Extrusion Process After preconditioning, ll smples were rndomly extruded using torque rheometer lortory extruder (PL 2000, Plsti-Corder, C.W. Brender, South Hckensck, NJ) with two replictes for TABLE I Prticle Size Distriution of the Originl Strems (% wt) Sieve No. Opening (mm) Grits Cones Flour Ground Grits Selected sizes. ech processing temperture. The length-to-dimeter rtio of the extruder ws 20:1, with screw compression rtio of 3:1. The extruder rrel hd eight eqully spced grooves of mm width y 0.79 mm depth running the length of the rrel. This study used three different processing profile tempertures: low temperture profile (LTP) t C, medium temperture profile (MTP) t C, nd high temperture profile (HTP) t C. Ech temperture profile corresponds to the feeding, metering, nd die sections of the extruder. The extruded products (extrudtes) were nlyzed for moisture content, ER, BD, wter sorption index (WAI), nd wter soluility index (WSI). Extruded product (15 g) ws tested for moisture content in t lest two dishes for 24 hr t 103 C y the modified moisture ir-oven method (Method 44-15A, AACC 1995). The expnsion rtio ws determined s the extrudtes dimeter over the die dimeter using digitl micrometer (Digimtic Series No. 293, Mitutoyo, Tokyo, Jpn) connected to 286 personl computer equipped with dt cquisition system nd dt collection progrm. Six to 10 pieces of extrudte 2 cm long were cut nd weighed on digitl lnce (A-250, Denver Instrument Co., Arvd, CO). With three mesurements for ech piece of extrudte, there were t lest 18 mesurements for ech smple of extrudte processed t given temperture profle for ech replicte. The BD of the extrudtes ws clculted s the weight of ech piece over its clculted volume, with the ssumption tht the extrudtes hd cylindricl shpes. To determine WAI nd WSI vlues, the procedure descried y Anderson et l (1969) ws followed, s detiled in Jmin (1996). WAI nd WSI vlues were repeted four times for ech smple. All results were nlyzed for lest significnt difference (LSD) with P < 0.01 except where P < 0.05 is mentioned (SAS Institute, Cry, NC). In the study of SME nd die pressure (P die ), ll strems (12 smples) were extruded t the temperture profile of C ecuse this temperture profile produced the most geltinized nd expnded products for the extruder used. Ech smple ws replicted twice. Ech replicte ws the verge of t lest 10 torque nd die pressure mesurements nd six throughput mesurements. TABLE II Selected Corn Dry-Milling Strems Used for Extrusion Evlutions Milling Strems Seprted/ Ground Corn Nominl Sieve Opening (mm) Ash (% d) Crude Ft (% d) Protein (% d) Corn grits Unseprted mesh mesh mesh mesh Corn cones Unseprted mesh mesh mesh Corn flour Unseprted mesh mesh Seprted strems. Ground strems. Fig. 1. Prticle size reduction nd seprtion digrm. 776 CEREAL CHEMISTRY

3 RESULTS AND DISCUSSION The verge finl moisture contents fter extrusion for LTP, MTP, nd HTP were ± 1.44, ± 1.48, nd ± 1.49%, w, respectively. Tle III shows the ER nd the BD of ll extrudtes t LTP nd HTP. Low Temperture Profile At LTP, extrudtes mde of corn grits with dditionl grinding ( nd mm corn grits) hd significntly higher BD vlues thn extrudtes from the originl corn grits nd extrudtes mde of corn grits with dditionl seprtion. Extrudtes mde of mm corn grits hd significntly lower ER vlues thn the originl corn grits extrudtes. There ws no significnt difference in WAI nd WSI etween extrudtes mde of originl corn grits nd extrudtes mde of corn grits with dditionl seprtion or with dditionl grinding. At P < 0.05, extrudtes mde of mm corn grits were significntly different in WSI vlue from extrudtes mde of originl corn grits nd from those mde of mm corn grits. The extrudtes mde of originl corn cones hd no significnt differences in ER, BD, WAI, nd WSI vlues when compred with extrudtes mde of corn cones with dditionl seprtion. However, t P < 0.05, there were significnt differences in ER etween extrudtes mde of originl corn cones nd those mde of seprted corn cones. At P < 0.01, the extrudtes mde of originl corn flour were not significntly different in ER, BD, WAI, nd WSI from extrudtes mde of seprted corn flour. However, t P < 0.05, extrudtes mde of corn flour differed significntly from those mde of mm corn flour (corn flour with dditionl seprtion) in BD, ER, nd WSI. Therefore, t LTP, dditionl seprtion of corn grits ffected the ER nd BD vlues of the extrudtes mde from those strems t P < At 95% level of significnce, dditionl seprtion cused higher ER vlue of mm corn cones nd lso cused lower BD nd WSI vlues of extrudtes with dditionl seprtion. Medium Temperture Profile At MTP, there ws no significnt difference in ER, BD, WAI, nd WSI etween extrudtes mde from originl corn grits nd from corn grits with dditionl seprtion nd grinding. However, t P < 0.05, there were significnt differences in WSI etween extrudtes mde of mm corn grits nd those mde of corn grits with dditionl seprtion. Also, there ws no significnt difference in ER, BD, WAI, nd WSI vlues mong extrudtes mde of originl corn cones (without seprtion) nd corn cones with dditionl seprtion. No significnt difference in ER, BD, WAI, nd WSI vlues ws found mong extrudtes mde of originl corn flour nd extrudtes mde of corn flour with dditionl seprtion. Therefore, dditionl seprtion of corn grits, corn cones, nd corn flour nd dditionl grinding of corn grits does not significntly ffect the ER, BD, WAI, nd WSI vlues of the extrudtes processed t MTP. High Temperture Profile LSD nlysis showed significnt differences in the ER etween extrudtes mde from corn grits with dditionl grinding nd originl corn grits nd lso etween extrudtes from corn grits with dditionl grinding nd corn grits with dditionl seprtion. However, there were no significnt differences in ER, BD, WAI, nd WSI vlues of extrudtes mde from originl corn cones nd from corn cones with dditionl seprtion. Additionl seprtion of corn cones did not ffect the chrcteristics of the HTP extrudtes t P < However, t P < 0.05 (Tle III), there ws significnt difference in ER etween extrudtes mde of originl corn cones nd extrudtes mde of mm corn cones. Extrudtes mde from corn flour with dditionl seprtion were significntly lower in WSI thn were corn flour extrudtes. The extrudtes mde from mm corn flour hd significntly lower BD thn corn flour extrudtes. Lower BD usully mens higher ER. The mm corn flour extrudtes hd higher ER thn did corn flour extrudtes, lthough they were not significntly different. At P < 0.05 (Tle III), the extrudtes mde from corn flour with dditionl seprtion hd significntly lower BD nd WSI vlues thn those mde from originl corn flour. This study shows tht, t HTP, dditionl grinding of corn grits cuses the extruded products mde from them to expnd etter thn those mde from the originl corn grits. However, t LTP, dditionl grinding nd seprtion cused less expnsion of extruded products. The WSI vlues of extrudtes incresed with temperture. The correltion nlysis of ll the extrudtes for ll tempertures showed strong positive reltionships etween ER nd WAI (r = 0.91), ER nd WSI (r = 0.72), WAI nd WSI (r = 0.71), nd finl moisture content (MCF) nd BD of extrudtes (r = 0.83). Strong negtive correltions occurred etween MCF nd ER (r = 0.72), MCF nd WAI (r = 0.76), BD nd ER (r = 0.94), BD nd WAI (r = 0.85), nd BD nd WSI (r = 0.66). The SME vlues, throughput, nd the torque of ll 12 smples were recorded during the extrusion process t constnt screw speed (50 rpm) nd t HTP. The die pressure ws lso recorded to compre etween different smples. Tle IV shows tht during the extrusion process there ws no significnt difference in torque, SME, nd P die etween corn grits nd corn grits with dditionl Extrudtes TABLE III Lest Significnt Difference (P < 0.05) of Extrudtes Processed t Two Temperture Profiles LTP HTP Expnsion Rtio (mm/mm) Bulk Density (g/cm 3 ) WSI c (g/g) Expnsion Rtio (mm/mm) Bulk Density (g/cm 3 ) Corn grits 1.36 d 0.93h 0.060n f 0.109j 1.19 mm i 0.063np f 0.110j mm 1.29 c 1.04i 0.060n f 0.117j mm 1.22c 1.21j 0.077p f 0.120j mm 1.19c 1.28j 0.071np f 0.115j Corn cones 1.38d 0.99k 0.064q 1.80d 0.53g 0.106k mm 1.28e 1.05k 0.066q 1.88c 0.56g 0.113k mm 1.27e 1.06k 0.067q 1.83c,d 0.54g 0.109k mm 1.25e 1.05k 0.070q 1.87c,d 0.52g 0.111k Corn flour 1.34f 1.21l 0.068r 2.01e 0.55h 0.131l mm 1.22g 1.24lm 0.057rs 2.02e 0.46i 0.100m mm 1.24g 1.32m 0.051s 2.08e 0.41i 0.101m Low temperture profile ( C). High temperture profile ( C). c Wter soluility index. d Mens with t lest one letter in common within column re not significntly different (α = 0.05). WSI c (g/g) Vol. 75, No. 6,

4 seprtion or dditionl grinding. However, s the prticle size of corn grits decresed, the torque nd SME vlues incresed, lthough they were not significntly different. There were significnt differences in torque, SME, nd P die of mm corn cones nd originl corn cones during extrusion. The mm corn cones hd very high vlues of torque, SME, nd P die when compred with other corn cone smples. Tle IV lso shows no significnt difference in torque, SME, nd die pressure etween corn flour nd corn flour with dditionl seprtion. Corn cones hve significntly lower SME thn corn flour. The mechnicl energy needed to produce corn flour extrudtes is TABLE IV Mechnicl Energy Results for the Corn Grits Group of Extrudtes Processed with the High Temperture Profile ( C) Extrudtes Torque (N m) SME (W hr/kg) P die (kp) Corn grits c 35.30e 371.2i 1.19 mm e 347.1i mm e 332.1i mm e 421.3i mm e 403.0i Corn cones 19.69c 31.30g 276.7k mm f 581.2j mm 26.95c 41.49fg 443.5jk mm 26.50c 41.01fg 426.3jk Corn flour 22.32d 49.87h 376.9l mm 23.34d 46.21h 447.2l mm 27.19d 49.70h 482.2l Specific mechnicl energy. Die pressure. c Mens with t lest one letter in common within column re not significntly different (I = 0.01). Fig. 2. Bulk density nd expnsion rtio reltionships for three types of corn extrudtes with different prticle sizes t three process temperture profiles: low C (A); medium C (B); nd high C (C). Prticle sizes not indicted for originl strems. [ = Grits; ¼ = cones; = flour. greter thn tht needed to produce corn cones or corn grits. These differences could e due to the different proportion of horny nd floury endosperm in ech smple. The high SME vlues of corn flour could e cused y the smller prticle size of the corn flour nd the high mount of floury endosperm. Therefore, t the sme temperture, the smller the prticle size, the higher the SME required. The lower SME vlues could e the result of less sorption of wter into the lrger nd hrder grits. The more wter tht cn e sored into the rw mteril, the higher the torque nd SME vlues. Correltion coefficients (P < 0.01) were found etween throughput nd protein content (r = 0.73), SME nd ER (r = 0.83), P die nd torque (r = 0.95), nd P die nd SME (r = 0.77). The higher the protein content, which could men higher mounts of horny endosperm, the higher the throughput rte. The higher the SME, the more strch ws roken nd geltinized, which cused higher expnsion. Die pressure correlted well with SME nd torque. A temperture increse ws followed y n ER increse. This ehvior could e seen in the ER of extrudtes t LTP, MTP, nd HTP. Figure 2 shows the reltionships etween BD nd ER t the three temperture settings for the different extrudte groups with prticle sizes shown. Ech group includes extrudtes mde from the originl strem nd those from the strem with dditionl seprtion or dditionl grinding. Ech line represents the extrudtes tht cme from the sme originl strem group with the prticle size shown. Regression lines in Fig. 2A t LTP for the cones, grits, nd flour hve coefficients of determintion (r 2 ) of 0.918, 0.984, nd 0.307, respectively. The regression lines show negtive reltionship etween BD density nd ER. For extrudtes mde of corn grits strems nd extrudtes mde of corn cone strems, the BD vlues of extrudtes increse with decreses in prticle size, wheres ER of extrudtes decrese with decreses in prticle size. At LTP, the extrudtes mde from originl strems hve higher ER vlues thn those mde from strems with dditionl seprtion nd grinding. Figure 2B shows BD nd ER of extrudtes processed t MTP. Compred with the LTP, extrudtes from ll strems of corn grits hve smller rnges of BD nd ER. The BD vlues of ll extrudte smples t this temperture re lower thn those with the LTP. The ER of the extrudtes re lso higher thn those of LTP. Extrudtes mde from originl corn flour, mm corn flour, nd mm corn flour hve the highest ER nd the lowest BD compred with other extrudtes t the sme processing temperture. Unlike t LTP, the extrudtes mde from originl corn cones nd originl corn grits do not hve higher ER vlues thn the extrudtes mde from the strems with dditionl seprtion nd grinding. At MTP, the group of corn flour extrudtes hve higher ER vlues nd lower BD vlues thn other extrudtes. The r 2 vlues for the lines t MTP (Fig. 2B) were 0.985, 0.151, nd for cones, grits, nd flour, respectively. Compred with other extrudte groups t HTP, the corn flour group of extrudtes hd lrger rnge of BD vlues. At HTP, the position of the corn flour group of extrudtes in Fig. 2C is higher thn the corn grits group of extrudtes nd is similr to tht t MTP. At lmost ll temperture profiles, the position of the corn cones group of extrudtes is in etween those of the corn grits nd corn flour groups of extrudtes (Fig. 2C). This ehvior corresponds with the fct tht the corn cones group hs more strch or floury endosperm thn the corn grits group ut less thn the corn flour group. At this temperture profile, the ER vlues of the extrudtes re higher nd the BD vlues re lower thn those t the other temperture profiles. At HTP, the ER vlues of the extrudtes mde from the originl strems re lower thn those of the extrudtes mde from strems with dditionl seprtion. The r 2 vlues for the lines t HTP (Fig. 2C) were 0.054, 0.392, nd for cones, grits, nd flour, respectively. There were significnt differences in torque, SME, nd P die etween mm corn cones nd originl corn cones. The torque nd die pressure incresed with prticle size up to mm, then decresed with incresing prticle size. At the sme prticle size, 778 CEREAL CHEMISTRY

5 there is no significnt difference in torque, SME, nd P die mong corn grits, corn cones, nd corn flour. There re good positive correltion coefficients etween P die nd torque, P die nd SME, nd SME nd ER nd etween throughput nd protein content of the rw mteril. CONCLUSIONS At LTP nd HTP, dditionl grinding of corn grits ffected the ER vlues of extrudtes t P < Additionl seprtion of corn flour ffected the BD nd WSI vlues of the extrudtes processed t HTP. At P < 0.01, dditionl seprtion of corn cones cused the extrudtes mde from mm corn cones to hve significntly higher torque, SME, nd die pressure compred with extrudtes mde from originl corn cones. At LTP, the extrudtes mde from originl strems hd higher ER vlues thn the extrudtes mde from strems with dditionl seprtion or grinding. However, this ehvior t LTP did not hppen t HTP. The dditionl seprtion nd grinding seem to hve more influence on the extrudtes processed t HTP thn tht t LTP. Additionl grinding cused etter expnsion of corn grits, nd dditionl seprtion cused etter expnsion of corn grits, corn cones, nd corn flour. With dditionl grinding of corn grits or dditionl seprtion of corn cones or corn flour, extruded products could e produced with more expnsion nd more protein content thn the originl strems. This type of corn extruded product could e eneficil for snck or cerel products tht need high protein ut still hve more puffing or expnsion thn regulr sncks. These dditionl steps of seprting nd grinding require unit opertions lredy existing in the regulr flow process of most corn mills. Thus, dry miller could produce two corn strems: one with high protein content tht would produce high-protein sncks nd the other with lower protein content tht could still e used to produce regulr sncks. ACKNOWLEDGMENTS We would like to thnk the Center for Crops Utiliztion Reserch t Iow Stte University, Ames, for providing finncil support for this study. Also, we thnk Desmond Lm, Mri Amert, nd Linfeng Wng for their ssistnce during the experiments nd Dvid F. Cox, Fernndo Perez-Munoz, nd Jin Yun for their ssistnce in sttisticl design nd nlysis. LITERATURE CITED Americn Assocition of Cerel Chemists Approved Methods of the AACC, 9th ed. Method 44-15A, pproved Octoer 1975, revised Octoer 1981 nd Octoer The Assocition: St. Pul, MN. ASAE Americn Society of Agriculturl Engineers Stndrds. S th ed. The Society: St. Joseph, MI. Alexnder, R. J Corn dry milling: Processes, products, nd pplictions. Pges in: Corn: Chemistry nd Technology. S. A. Wtson nd P. E. Rmstd, eds. Am. Assoc. Cerel Chem.: St. Pul, MN. Anderson, R. A., Conwy, H. F., Pfeifer, V. F., nd Griffin, E. L, Jr Geltiniztion of corn grits y roll- nd extrusion-cooking. Cerel Sci. Tody 14:4-7, Cse, S. E., Hmnn, D. D., nd Schwrtz, S. J Effect of strch geltiniztion on physicl properties of extruded whet nd corn-sed products. Cerel Chem. 69: Chinnswmy, R., nd Hnn, M. A Optimum extrusion-cooking conditions for mximum expnsion of corn strch. J. Food Sci. 53: Grer, B. W., Huff, H. E., nd Hsieh, F Influence of prticle size on the twin-screw of corn mel. Cerel Chem. 74: Jmin, F. F The effects of dditionl seprtion nd grinding on selected corn dry milling strems nd their extruded products. MS thesis. Iow Stte University: Ames, IA. Jmin, F. F., nd R. A. Flores Effects of dditionl seprtion nd grinding on the chemicl nd physicl properties of selected corn dry milled strems. Cerel Chem. 75: Linko, P., Colonn, P., nd Mercier C High temperture, short-time extrusion cooking. Pges in: Advnces in Cerel Science nd Technology, Vol. IV. Y. Pomernz, ed. Am. Assoc. Cerel Chem.: St. Pul, MN. Mrtelli, F. G Twin Screw Extruders: A Bsic Understnding. Vn Nostrnd Reinhold: New York. Mohmed, S Fctors ffecting extrusion chrcteristics of expnded strch-sed products. J. Food Process. Preserv. 14: [Received Novemer 26, Accepted July 13, 1998.] Vol. 75, No. 6,

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