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High Lysine Extruded Products of Quality Protein Maize

✍ Scribed by Martínez, B F; Figueroa, J D C; Larios, S A

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
349 KB
Volume
71
Category
Article
ISSN
0022-5142

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✦ Synopsis

Extrusion-cooking is used by several food industries to produce expanded snack foods, ready-to-eat cereals and pet foods from corn meal. A snack food utilising normal maize and quality protein maize (QPM) as its main ingredient was developed and characterised. The extrusion process was performed in a Mapimpianti single cooker extruder. Processing conditions were single screw with a screw speed of 150 rpm, and a die with 20 die-nozzle orifices with openings of 2 mm of diameter. The die head zone was heated at 110°C by electrical resistance. Compressed air was circulated around the barrel to maintain precise control of the temperature. Moisture content of samples were 150 and 200 g kg-'. The extruded products showed low density and high expansion degree. Optimum expansion index was obtained with flours processed at 150 g kg-' of moisture content in both maize samples with better characteristics for QPM extrudates. The white colour values were highest for QPM compared to H-128 extruded products.

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