AI SearchQuality aspects of chips prepared from gelatinized corn flour
Call Number: AIT Thesis no.AE-85-25 Material type:
SeriesSeries: Asian Institute of Technology. Thesis ; no. AE-85-25Publication details: Bangkok : Asian Institute of Technology, 1985Description: 64 pSubject(s): Online resources: Dissertation note: Thesis (M.Sc.) - Asian Institute of Technology, 1985 Summary: A study of some processing factors on quality of chips prepared from gelatinized corn flour was made. The effects of determination, degree of grinding, storage time of corn flour and chips, and partial replacement of corn flour by other flours upon chips' quality were evaluated. The performance of a corn degerminator fabricated specifically for this study was investigated. The maximum efficiency of germ and hull removal of about 89 percent was attained around 27 percent moisture content wet basis of corn kernels. The raw corn was boiled for 10 minutes followed by drying at 80c̕ and grinding at different degree to provide gelatinized corn flour with different particle size distributions. finally corn flour was stored at controlled conditions of about 40 ̕c and 60% RH. The determination, degree of grinding and storage time of flour affected the characteristics of the gelatinized flour, dough and the fried chips. the degeminated corn flour with mean particle size of about 130 um and stored for not more than 4 weeks resulted in the best quality of fried chips. Fried chips packed in ordinary polyethylene bags increased in moisture content and became soft in texture. The quality of fried chips can also be improved by partial substitution of corn flour by other flours. The chips prepared from 10 percent rice flour substitution were found to be most satisfactory.
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22-AIT Thesis (Replacement)
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Asian Institute of Technology Library AIT Publications | AIT Thesis no.AE-85-25 (Browse shelf(Opens below)) | 3 | Available | 30050120582167 | |||||||||||||
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Asian Institute of Technology Library Archives | AIT Thesis no.AE-85-25 (Browse shelf(Opens below)) | Available | 30050120303945 |
A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development
Thesis (M.Sc.) - Asian Institute of Technology, 1985
A study of some processing factors on quality of chips prepared from gelatinized corn flour was made. The effects of determination, degree of grinding, storage time of corn flour and chips, and partial replacement of corn flour by other flours upon chips' quality were evaluated. The performance of a corn degerminator fabricated specifically for this study was investigated. The maximum efficiency of germ and hull removal of about 89 percent was attained around 27 percent moisture content wet basis of corn kernels. The raw corn was boiled for 10 minutes followed by drying at 80c̕ and grinding at different degree to provide gelatinized corn flour with different particle size distributions. finally corn flour was stored at controlled conditions of about 40 ̕c and 60% RH. The determination, degree of grinding and storage time of flour affected the characteristics of the gelatinized flour, dough and the fried chips. the degeminated corn flour with mean particle size of about 130 um and stored for not more than 4 weeks resulted in the best quality of fried chips. Fried chips packed in ordinary polyethylene bags increased in moisture content and became soft in texture. The quality of fried chips can also be improved by partial substitution of corn flour by other flours. The chips prepared from 10 percent rice flour substitution were found to be most satisfactory.
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