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http://dx.doi.org/10.3746/jkfn.2013.42.3.427

Effects of Feed Moisture on the Physicochemical Properties of Extruded Corn Fibers  

Kim, Cheol-Hyun (Dept. of Food Science and Technology, Kongju National University)
Ryu, Gi Hyung (Dept. of Food Science and Technology, Kongju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.3, 2013 , pp. 427-433 More about this Journal
Abstract
This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.
Keywords
corn fiber; extrusion; moisture content; dietary fiber; SME input;
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Times Cited By KSCI : 4  (Citation Analysis)
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