Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 6 of 6 for “"Corn Flakes"”.
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Processing and genetic effects on resistant starch in corn flakes
A laboratory scale corn flaking procedure was developed at a batch size of 100 g grits to evaluate the effects of processing and genetics on resistant starch content in corn flakes. Cooking (15 psig/121°C, 50 min), drying (100°C, 30 min), tempering (room temperature, 30 min) and toasting (200°C, 60 …
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Processing induced changes in phenolic concentration and antioxidant capacity of corn for production of corn flakes
… antioxidant capacity change during processing of corn into flakes, and to evaluate the effects of processing condition, corn genotype, and growing year on phenolics, with the ultimate goal of improving the nutritional quality of corn flakes. Three commercial corn hybrids grown in three different …
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Investigating the glassy to rubbery transition of polydextrose and corn flakes using automatic water vapor sorption instruments, DSC, and texture analysis
… was applied to a complex amorphous food system, corn flakes. In addition, textural analysis was conducted in order to relate the mechanical properties of corn flakes to the glassy to rubbery transition results from the thermal method and the automated sorption isotherm methods. The results from …
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Importance of zein composition in quality protein maize (QPM) to microstructural and chemical modifications of proteins during extrusion and their impact on texture of corn-based extrudates
… out to clarify the importance of endosperm corn proteins in corn grain hardness and vitreousness, the role that protein compositional differences plays on the physical properties of texturized corn-based products is still poorly understood. Considering that protein has been shown to have an …
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Comparison of the new vapor sorption analyzer to the traditional saturated salt slurry method and the dynamic vapor sorption instrument
… cellulose, soy protein isolate, pregelatinized corn starch, crystalline sucrose, and corn flakes) were obtained in duplicate at 25°C at 11 aw values, ranging between 0.064 and 0.936. Results were analyzed using a mixed model ANOVA and pairwise tests were performed to determine if there was a …