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Texture Properties of Extruded Puffs from Known Hybrids

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  026106,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.10550) @2002
Authors:   Carlos R. Lemuz, Phil Buriak, James F. Faller, M. E. Tumbleson, Kent D. Rausch
Keywords:   Corn hybrid, dry milling, influence extrusion, texture

Many breeding companies work developing corn hybrids for industrial markets. Livestock feed, high fructose corn syrup, ethanol, corn starch, corn sweetener, cereal and seed are some of the end products of the new corn hybrids. However, due to the large amount of new hybrids on the market, producers, processors and marketers, have been looking for innovative ways to characterize corn kernels and predict their performance during processing. This project used four known corn hybrids and after characterizing dry milling performance, extruded corn meal to obtain corn puffs. Physical characterization of puffed products were relate to process performance to demonstrate hybrid influence on extrusion processes.

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