DRY-MILLING OF MAIZE (ZEA-MAYS L) AND PREPARATION OF ITS FORTIFIED PRODUCTS

Authors
DESHPANDE SD SINGH KK
Citation
Sd. Deshpande et Kk. Singh, DRY-MILLING OF MAIZE (ZEA-MAYS L) AND PREPARATION OF ITS FORTIFIED PRODUCTS, Journal of Food Science and Technology, 34(3), 1997, pp. 222-224
Citations number
8
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
34
Issue
3
Year of publication
1997
Pages
222 - 224
Database
ISI
SICI code
0022-1155(1997)34:3<222:DOM(LA>2.0.ZU;2-G
Abstract
Studies were conducted on dry milling of maize in order to obtain the germ-free maize flour. The soaking and roasting parameters were studie d for easy degerming operation. It was observed that the maize grain r equired 46 min at the temperature of 40 degrees C to achieve the desir ed moisture content of 25%. Best roasting effect for easy degerming wa s achieved at 120 degrees C and 10 min. The various products like halw a, chapati and pakoda prepared from degermed maize suji and fortified flour, respectively were organoleptically well accepted.