Effect of broken corn levels on water absorption and steepwater characteristics

Broken corn created by grounding sound corn kernels was added back at level s of 0, 4, 8, 12, or 16%, by weight, to whole kernels of three correspondin g hybrids: FR27 x FRMo17 (a soft endosperm corn), FR618 x FR600 (a medium-h ard endosperm corn), and FR618 x LH123 (a hard endosperm corn). The samples had been dried from 28% moisture content to 15% moisture content either by using ambient air at similar or equal to 25 degrees C or at 110 degrees C. Samples were steeped for 36 hr at 52 degrees C in 0.15% sulfur dioxide and 0.5% lactic acid steeping solution. The steepwater characteristics, such a s water absorption, solids and protein content in the steepwater, and steep water pH, were measured by periodic sampling and analyzed. Broken corn leve l has a significant effect on the amount of solids released during steeping and steepwater protein content for all samples. Both steepwater solids and protein content increased linearly as broken corn content increased. Corn drying temperature, kernel hardness, and interactions between drying temper ature and kernel hardness has a significant effect on steepwater solids and protein content and steepwater pH in both broken and unbroken corn. Corn d ried at low temperature released more soluble solids and protein into the s teepwater than corn dried at high temperature. Soft endosperm and medium-ha rd endosperm corn released more soluble solids and protein into the steepwa ter than hard endosperm corn. Soft endosperm corn resulted in a higher stee pwater pH than medium-hard and hard endosperm corn. No significant effect o f broken corn content on final moisture content of steeped corn and steepwa ter pH was observed.