1. Effects of drying methods and temperatures on protein, pasting, and thermal properties of white floury corn.
- Author
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Silva Timm, Newiton da, Lang, Gustavo Heinrich, Ramos, Adriano Hirsch, Pohndorf, Ricardo Scherer, Ferreira, Cristiano Dietrich, and Oliveira, Maurício de
- Subjects
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THERMAL properties , *SODIUM dodecyl sulfate , *RICE flour , *CORN flour , *FLOUR , *INFRARED radiation , *CORN - Abstract
The objective of this study was to investigate the effects of drying methods (tempering–10 min, tempering–30 min, fixed-bed, and infrared radiation) and drying air temperature (70 °C and 90 °C) on proteins, thermal, and pasting properties of white floury corn. When proteins were extracted with sodium dodecyl sulfate (SDS) only, the grains dried at 90 °C in the tempering–10 min and tempering–30 min methods showed higher absorbance on β-glutelin fraction. Regardless of the drying method, increasing the drying temperature from 70 °C to 90 °C reduced soluble protein, peak viscosity, breakdown, final viscosity, and setback. In both temperatures, a higher gelatinization enthalpy (∆H) of corn flour was observed in the tempering–10 min. The fixed-bed drying method (70 °C and 90 °C) resulted in higher soluble protein, lipase activity, peak viscosity, and breakdown, and lower acidity compared to other methods. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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