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Toasting of corn flakes: Product characteristics as a function of processing conditions

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Relation http://ir.cftri.com/1411/
JFE-01-08
 
Title Toasting of corn flakes: Product characteristics as a function of processing conditions
 
Creator Sumithra, B.
Sila, Bhattacharya
 
Subject 21 Cereals
14 Physical properties
 
Description Toasting of corn flake is an important processing step that dictates the attributes of the finished product with
particular reference to consumer acceptability. The effect of important toasting variables such as moisture
content, temperature and time of toasting of corn flakes on quality attributes has been investigated employing
response surface methodology (RSM). A central composite experimental design consisting of five coded
levels (-1.682, -1, 0,1 and 1.682) of each independent variables has been employed. The response functions
are thickness of flake, bulk density, puncture force, colour parameters and the sensory overall acceptability.
Further, the changes in the microstructure of the flakes have been monitored. The energy expenditure during
the toasting process was also determined, and 721-746 Jg ' of energy was required to have properly toasted
flakes. These response functions can be correlated (r ≥ 0.82, p < 0.01) with the independent variables by
second order polynomials consisting of linear, quadratic and interaction terms. The effect of temperature and
time usually dominates over the moisture content for toasting of corn flakes. Optimum conditions for
achieving best puffing and overall acceptability have been obtained.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1411/1/Journal_of_Food_Engineering_88_%282008%29_419-428.pdf
Sumithra, B. and Sila, Bhattacharya (2008) Toasting of corn flakes: Product characteristics as a function of processing conditions. Journal of Food Engineering, 88. pp. 419-428.