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Enzyme inactivation improves stability of self-rising corn meals : an official publication of the Institute of Food Technologists

Permanent URL:
http://handle.nal.usda.gov/10113/24405
File:
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Abstract:
Enzymes affecting corn lipids were inactivated by adjusting whole dent corn to 15% moisture and gradually heating it to 91 degrees or 96 degrees C during passage through a two-stage stem-jacketed conveyer, followed by cooling. Heat processed and untreated products were then milled by a four-break, 96% extraction procedure. Processed and untreated meals were formulated into self-rising meals and stored at 37 degrees C for 6 months. Processed meal formulations were significantly (P less than 0.05) more stable during storage than those frrm untreated meal as indicated by lower fat acidity values and greater carbon dioxide retention. Corn bread prepared from stored enzyme-inactivated meal had greater volume and maintained more uniform shape than that from stored untreated meal.
Author(s):
Bookwalter, G.N. , Lyle, S.A. , Nelsen, T.C.
Note:
Includes references.
Source:
Journal of food science Mar/Apr 1991. v. 56 (2)
Language:
English
Year:
1991
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.