03073cas a2200385 a 4500 20260818175215.0 110910s1985 th uu|m rtt 0| a1eng d .b10539220 AIT Thesis no.AE-85-25 Manop Suphantharika Quality aspects of chips prepared from gelatinized corn flour Bangkok : Asian Institute of Technology, 1985 64 p. Thesis ; no. AE-85-25 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. Corn as food Jindal, Vinod Kumar, Chairperson Illangantileke, Sarath G., Examination Committee Gupta, Chandra P., Examination Committee The Starr Foundation, U.S.A., Scholarship Donor Asian Institute of Technology. Thesis ; no. AE-85-25 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B19956 .b10539220 mnait s 240404 2 951012 m a s 0 mnait mnarc 22 40 Barcode : 30050120582167 CREATED : 2014-10-02 RECORD # : i12759703 LPATRON : 1027241 LCHKIN : 2016-11-29 # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 1 TOT RENEW : 0 Barcode : 30050120303945 CREATED : 2016-05-25 RECORD # : i12992562 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 96445 96445 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Thesis no.AE-85-25 30050120582167 2026-08-18 17:52:15 3 2026-08-18 22 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no.AE-85-25 30050120303945 2026-08-18 17:52:15 2026-08-18 40