ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY The composition of corn germ indicates that it may have value as a nutritious food supplement. Heated rolls were used to cook a full-fat flake to products with varying pasting qualities depending upon the temperature of the rolls and the temper moisture of the germ before rolling. A germ flake with improved taste was produced if the temperature of the rolls was held above 124°C. The flavor of the flakes was unchanged after 120 days' storage at 37°C and 7% moisture levels. Oil extracted from the 120-day stored flakes had low peroxide values (low, 1.6 meq/kg oil; high, 17.8 meq/kg oil). The peroxide values were especially low in oil from uncooked germ and germ cooked at a low temperature (99°C). When flakes were stored at 13.5% moisture, mold developed on them within 30 days.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb15150.x
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