Technological procedure of corn extrusion

Technological procedure of corn extrusion which is consisted of milling, conditioning of milled corn, extrusion and cooling is shown in this paper. Physico-chemical characteristics of corn before and after extrusion at 90 and 95 deg C are represented. On the basis of obtained results, it could be co...

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Published inSavremena poljoprivreda Vol. 57; no. 3-4
Main Authors Filipovic, S, Kormanjos, S, Sakac, M, Zivancev, D, Filipovic, J, Kevresan, Z., Institut za prehrambene tehnologije, Novi Sad (Serbia)
Format Journal Article
LanguageSerbian
Published 2008
Subjects
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
EXTRUSION
http://www.fao.org/aos/agrovoc#c_12332
http://www.fao.org/aos/agrovoc#c_2769
http://www.fao.org/aos/agrovoc#c_32803
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Abstract Technological procedure of corn extrusion which is consisted of milling, conditioning of milled corn, extrusion and cooling is shown in this paper. Physico-chemical characteristics of corn before and after extrusion at 90 and 95 deg C are represented. On the basis of obtained results, it could be concluded that extrusion procedure results in changes of nutritive characteristics of the extrudates, that is statistically significant differences (P is less than 0.05) were found in the contents of crude proteins, crude fat, starch and total and reducing sugars of extrudates in comparison to the thermal nontreated corn.
AbstractList Technological procedure of corn extrusion which is consisted of milling, conditioning of milled corn, extrusion and cooling is shown in this paper. Physico-chemical characteristics of corn before and after extrusion at 90 and 95 deg C are represented. On the basis of obtained results, it could be concluded that extrusion procedure results in changes of nutritive characteristics of the extrudates, that is statistically significant differences (P is less than 0.05) were found in the contents of crude proteins, crude fat, starch and total and reducing sugars of extrudates in comparison to the thermal nontreated corn.
Author Kormanjos, S
Sakac, M
Filipovic, J
Zivancev, D
Filipovic, S
Kevresan, Z., Institut za prehrambene tehnologije, Novi Sad (Serbia)
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  fullname: Kevresan, Z., Institut za prehrambene tehnologije, Novi Sad (Serbia)
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SubjectTerms COMPOSICION APROXIMADA
COMPOSITION GLOBALE
EXTRUSION
http://www.fao.org/aos/agrovoc#c_12332
http://www.fao.org/aos/agrovoc#c_2769
http://www.fao.org/aos/agrovoc#c_32803
MAIS
MAIZ
MAIZE
PROXIMATE COMPOSITION
Title Technological procedure of corn extrusion
Volume 57
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