scholarly journals Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

2018 ◽  
Author(s):  
Carlos Martín Enríquez Castro ◽  
Patricia Isabel Torres-Chávez ◽  
Benjamín Ramírez-Wong ◽  
Ana Irene Ledezma-Osuna ◽  
Armando Quintero-Ramos ◽  
...  
Keyword(s):  
Corn Flour

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

scholarly journals Effects of complete replacement of corn flour with sorghum flour in dairy cows fed Parmigiano Reggiano dry hay-based ration

2021 ◽  
Vol 20 (1) ◽  
pp. 826-833
Author(s):  
Giovanni Buonaiuto ◽  
Alberto Palmonari ◽  
Francesca Ghiaccio ◽  
Giulio Visentin ◽  
Damiano Cavallini ◽  
...  
Keyword(s):  
Dairy Cows ◽  
Corn Flour ◽  
Complete Replacement ◽  
Sorghum Flour ◽  
Parmigiano Reggiano

Development of a Purification Method for Simultaneous Determination of Deoxynivalenol and Its Acetylated and Glycosylated Derivatives in Corn Grits and Corn Flour by Liquid Chromatography–Tandem Mass Spectrometry

2012 ◽  
Vol 75 (7) ◽  
pp. 1355-1358 ◽  
Author(s):  
TOMOYA YOSHINARI ◽  
TAKAHIRO OHNISHI ◽  
TOMOYUKI KADOTA ◽  
YOSHIKO SUGITA-KONISHI
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Tandem Mass Spectrometry ◽  
Simultaneous Determination ◽  
Tandem Mass ◽  
Corn Flour ◽  
Purification Method ◽  
Chromatography Tandem Mass Spectrometry ◽  
Liquid Chromatography Tandem Mass

We developed a purification method based on liquid chromatography–tandem mass spectrometry for the identification of deoxynivalenol (DON), its acetylated derivatives (3-acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol), and a glycosylated derivative (deoxynivalenol-3-glucoside [D3G]) in corn-based products. The analytes were extracted from samples with acetonitrile-water (85:15, vol/vol) and then purified with multifunctional columns. Evaluation of five kinds of multifunctional columns revealed that DON and its acetylated derivatives were recovered well (96 to 120%) by all columns, but D3G was recovered adequately (93.5%) by only one column, InertSep VRA-3. Samples of corn grits and corn flour were analyzed using the purification method with InertSep VRA-3. DON, D3G, and 15-acetyl-deoxynivalenol were the major contaminants in the samples harvested in 2009, but only DON was detected in the samples harvested in 2010. These results suggest that the purification method using InertSep VRA-3 is effective for identification of DON and its derivatives in corn-based products.

A comparison between wheat and different kinds of corn flour based on minerals, free phenolic acid composition and antioxidant activity

2019 ◽  
Vol 11 (4) ◽  
pp. 341-349
Author(s):  
N. Nikolić ◽  
J. Mitrović ◽  
I. Karabegović ◽  
S. Savić ◽  
S. Petrović ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Acid Composition ◽  
Phenolic Acid ◽  
Corn Flour

scholarly journals RESEARCH PAPER Structural changes of corn starch during fuel ethanol production from corn flour

2012 ◽  
Vol 3 ◽  
pp. 333-341 ◽  
Author(s):  
Daria Szymanowska-Powałowska ◽  
Grażyna Lewandowicz ◽  
Wioletta Błaszczak ◽  
Artur Szwengiel
Keyword(s):  
Ethanol Production ◽  
Structural Changes ◽  
Corn Starch ◽  
Research Paper ◽  
Fuel Ethanol ◽  
Corn Flour

Effect of Different Processing on Corn Starch and Protein

2012 ◽  
Vol 554-556 ◽  
pp. 990-993
Author(s):  
Jian Zou ◽  
Hai Yan Gao ◽  
Jie Zeng
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Corn Starch ◽  
Ultra Violet ◽  
Absorption Spectrometry ◽  
Dry Milling ◽  
Wet Milling ◽  
Corn Flour ◽  
Sds Page ◽  
Scanning Electron

Scanning electron microscopy of samples showed that corn flour granules by fermented and wet-milling were angular, pentagonal or elliptical similar to native starches while samples with extruding and cooking were irregularly fibrous and large granules. Protein of samples with wet-milling exhibited an obvious DSC endotherm, To 85.81°C, Tp 92.95°C, Tc 101.73°C and ΔH 1.614J/g.While the fermented and extruded samples had no endotherm. Ultra-violet absorption spectrometry showed that absorbance of fermented and extruded samples increased and the λmax were slightly red shift. The λmax were 294nm, 297nm and 310nm for wet-milling , fermented and extruded flour, respectively. SDS-PAGE patterns of wet-milling flour contained four bands, fermented samples only three bands while extruded samples had same bands with dry-milling.

scholarly journals DETERMINATION OF SOME PROPERTIES OF TARHANAS PRODUCED BY USING CORN FLOUR AND KEFIR

2019 ◽  
pp. 168-174
Author(s):  
Ayşe Avcı ◽  
Fikriye Alev Akçay ◽  
Ceylan Can ◽  
Selin Demir
Keyword(s):  
Corn Flour

scholarly journals THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PREGELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE

2019 ◽  
pp. 67-82
Keyword(s):  
Specific Volume ◽  
Granular Structure ◽  
Gluten Free ◽  
Corn Flour ◽  
Consumption Level ◽  
Pan Bread ◽  
Volume Porosity ◽  
Sensory Evaluations ◽  
Electronic Microscope

In this study, pre-gelatinized simple corn flour with microwave and three levels of Balangu Shirazi gum were used in producing gluten free bread. The substructure of two types of flour was evaluated using the electronic microscope. The properties of bread samples including moisture, specific volume, porosity, crust color, texture and overall acceptance were studied. The results of electronic microscope showed that the granular structure of corn flour was coherent. However, the granular structure of pre-gelatinized corn flour had more structural expansion and swell because of demolished heat. In addition, samples containing pre-gelatinized corn flour and 2% Balangu Shirazi gum had the highest humidity in the first (22.5%) and third (19.4%) day. The highest porosity (23.3% and 23.5%) and specific volume (4.9 and 5.1 cm3 /g) and the minimal texture firmness were observed within 1 day after manufacturing (4.8 & 4.9 Newton) in samples containing pregelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%). Moreover, the results showed that increased L* colorful component (52% increase) caused by using the pre-gelatinized corn flour and raising the consumption level of gum. The presence of gum didn’t have a significant impact on two colorful components such as a* and b*. The use of pregelatinized corn flour resulted in decreasing b* colorful component. Also, sensory evaluations gave the highest score of overall acceptance to samples containing pre-gelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%).

scholarly journals Development of composite biscuits supplementing with potato or corn flour

2018 ◽  
pp. 1
Author(s):  
Pabitra Das ◽  
Md Rana ◽  
Md Saifullah ◽  
Md Islam
Keyword(s):  
Corn Flour
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