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Journal of Pharmacognosy and Phytochemistry
Vol. 7, Special Issue 1 (2018)
Process Optimization for the Development of Ready to eat Corn grits
Author(s): Satish Kumar, Ashok Kumar, Sanoj Kumar and Amarendra Kumar
Abstract: A technology has been developed to produce corn grits: Ready-to eat food product. The steps involved cleaning and grading, moisture pre-conditioning, dry conduction heating (sand roasting) and grinding of corn. The hydration characteristics and the development of stress cracks on the corn kernel was also studied by soaking corn kernels in excess water at temperature ranging from 30 to 90 0C for 1 to 1440 min. The pre-conditioned corn kernels were roasted at varying roasting process variables viz., moisture content ranging from 14-22%, sand temperature ranging from 160-200 0C and roasting time from 30-150 S. A hammer mill was used for grinding experiments at three different Rpm 2645, 1975 and 1648 to investigate the effect of rpm on grits yield. Sieving kinetics tests of hammer mill product of raw and roasted corn firmed that 10 min continuous sieving by a series of standard sieves up to 1.17 mm sieve size was sufficient for obtaining desired size of particle. Particle size distribution of both raw and roasted was influenced by changing rpm of hammer mill, at rpm 1648 the yield of roasted corn grits were 80.6% and raw grits were 72.02% whereas at rpm 2645 yield of raw and roasted corn were 67.8 and 74.75% respectively and at rpm 1975 it was 70.63 and 78.98% respectively. Particle size distribution was also influenced by giving treatments before milling of corn the maximum grits were obtained at low rpm and the yield of roasted corn grits were maximum compared to raw corn grits
How to cite this article:
Satish Kumar, Ashok Kumar, Sanoj Kumar and Amarendra Kumar. Process Optimization for the Development of Ready to eat Corn grits. 2018; 7(1S): 816-819.