Small-scale extrusion of corn masa by-products

K. A. Rosentrater, T. L. Richard, C. J. Bern, R. A. Flores

Research output: Contribution to journalArticlepeer-review

33 Scopus citations

Abstract

Corn masa by-product streams are high in fiber and are amenable for utilization in livestock feed rations. This approach is a potentially viable alternative to landfilling, the traditional disposal method for these processing residues. Suspended solids were separated from a masa processing waste stream, blended with soybean meal at four levels (0, 10, 20, and 30% wb), and extruded in a laboratory-scale extruder at speeds of 50 rpm (5.24 rad/sec) and 100 rpm (10.47 rad/sec) with temperature profiles of 80-90-100°C and 100-110-120°C. Processing conditions, including dough and die temperatures, drive torque, specific mechanical energy consumption, product and feed material throughput rates, dough apparent viscosity, and dough density, were monitored during extrusion. The resulting products were subjected to physical and nutritional characterization to determine the effects of processing conditions for these blends. Extrudate analysis included moisture content, water activity, crude protein, in vitro protein digestibility, crude fat, ash, product diameter, expansion ratios, unit and true density, color, waler absorption and solubility, and durability. All blends were suitable for extrusion at the processing conditions used. Blend ratio had little effect on either processing parameters or extrudate properties; extrusion temperature and screw speed, on the other hand, significantly affected both processing and product properties.

Original languageEnglish (US)
Pages (from-to)436-446
Number of pages11
JournalCereal Chemistry
Volume82
Issue number4
DOIs
StatePublished - Jul 2005

All Science Journal Classification (ASJC) codes

  • Food Science
  • Organic Chemistry

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