{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/88125"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/88125","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Processing and genetic effects on resistant starch in corn flakes","abstract":"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 s) resulted in flakes produced in laboratory that had similar color parameters (L, a and b values) but different RVA parameters (lower peak, trough and breakdown viscosities; higher final and setback viscosities) compared to commercial corn flakes. Seven corn hybrids were flaked with the developed procedure and resistant starch contents were determined at each processing stage for each hybrid. Cooking caused the largest decrease in resistant starch content and it remained at a similar level through subsequent processing stages of drying, flaking and toasting. Differences were observed in resistant starch content among hybrids at each processing stage. These results indicate that both genetic background and processing have an impact on the resistant starch content in corn. Hybrids with high intrinsic resistant starch content in raw flaking grits resulted in high levels of resistant starch in the final toasted flakes. Since resistant starch content is highly correlated with amylose content in corn, high amylose corn hybrids could be of potential use in the breakfast cereal industry for manufacture of corn flakes with higher nutritional quality, provided these hybrids have high grain yield and flaking grit yield for economic feasibility to corn producers and dry millers as well.","abstract_html":"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 s) resulted in flakes produced in laboratory that had similar color parameters (L, a and b values) but different RVA parameters (lower peak, trough and breakdown viscosities; higher final and setback viscosities) compared to commercial corn flakes. Seven corn hybrids were flaked with the developed procedure and resistant starch contents were determined at each processing stage for each hybrid. Cooking caused the largest decrease in resistant starch content and it remained at a similar level through subsequent processing stages of drying, flaking and toasting. Differences were observed in resistant starch content among hybrids at each processing stage. These results indicate that both genetic background and processing have an impact on the resistant starch content in corn. Hybrids with high intrinsic resistant starch content in raw flaking grits resulted in high levels of resistant starch in the final toasted flakes. Since resistant starch content is highly correlated with amylose content in corn, high amylose corn hybrids could be of potential use in the breakfast cereal industry for manufacture of corn flakes with higher nutritional quality, provided these hybrids have high grain yield and flaking grit yield for economic feasibility to corn producers and dry millers as well.","abstract_has_math":false,"creators":["Kandhola, Gurshagan"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Agricultural & Biological Engineering","degree_department":null,"school":null,"contributors":["Rausch, Kent D."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-29T20:38:56Z","date_published":"2015-09-29T20:38:56Z","updated_at":"2026-07-22T22:26:31Z","subjects":["corn flaking","resistant starch","genetics","nutrition"],"languages":["en"],"rights":["Copyright 2015 Gurshagan Kandhola"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/88125","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Rausch, Kent D."]},{"key":"dc:creator","label":"Author","values":["Kandhola, Gurshagan"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-29T20:38:56Z","2015-08","2015-07-24","2015-8"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Agricultural & Biological Engineering"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["corn flaking","resistant starch","genetics","nutrition"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2015 Gurshagan Kandhola"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/88125"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["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 s) resulted in flakes produced in laboratory that had similar color parameters (L, a and b values) but different RVA parameters (lower peak, trough and breakdown viscosities; higher final and setback viscosities) compared to commercial corn flakes. Seven corn hybrids were flaked with the developed procedure and resistant starch contents were determined at each processing stage for each hybrid. Cooking caused the largest decrease in resistant starch content and it remained at a similar level through subsequent processing stages of drying, flaking and toasting. Differences were observed in resistant starch content among hybrids at each processing stage. These results indicate that both genetic background and processing have an impact on the resistant starch content in corn. Hybrids with high intrinsic resistant starch content in raw flaking grits resulted in high levels of resistant starch in the final toasted flakes. Since resistant starch content is highly correlated with amylose content in corn, high amylose corn hybrids could be of potential use in the breakfast cereal industry for manufacture of corn flakes with higher nutritional quality, provided these hybrids have high grain yield and flaking grit yield for economic feasibility to corn producers and dry millers as well.","Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2015-09-29 without embargo terms","The student, Gurshagan Kandhola, accepted the attached license on 2015-07-24 at 03:38.","The student, Gurshagan Kandhola, submitted this Thesis for approval on 2015-07-24 at 04:31.","This Thesis was approved for publication on 2015-07-24 at 16:58.","DSpace SAF Submission Ingestion Package generated from Vireo submission #8639 on 2015-09-29 at 13:23:43","Made available in DSpace on 2015-09-29T20:38:56Z (GMT). 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Cooking (15 psig/121°C, 50 min), drying (100°C, 30 min), tempering (room temperature, 30 min) and toasting (200°C, 60 s) resulted in flakes produced in laboratory that had similar color parameters (L, a and b values) but different RVA parameters (lower peak, trough and breakdown viscosities; higher final and setback viscosities) compared to commercial corn flakes. Seven corn hybrids were flaked with the developed procedure and resistant starch contents were determined at each processing stage for each hybrid. Cooking caused the largest decrease in resistant starch content and it remained at a similar level through subsequent processing stages of drying, flaking and toasting. Differences were observed in resistant starch content among hybrids at each processing stage. These results indicate that both genetic background and processing have an impact on the resistant starch content in corn. Hybrids with high intrinsic resistant starch content in raw flaking grits resulted in high levels of resistant starch in the final toasted flakes. Since resistant starch content is highly correlated with amylose content in corn, high amylose corn hybrids could be of potential use in the breakfast cereal industry for manufacture of corn flakes with higher nutritional quality, provided these hybrids have high grain yield and flaking grit yield for economic feasibility to corn producers and dry millers as well.","Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2015-09-29 without embargo terms","The student, Gurshagan Kandhola, accepted the attached license on 2015-07-24 at 03:38.","The student, Gurshagan Kandhola, submitted this Thesis for approval on 2015-07-24 at 04:31.","This Thesis was approved for publication on 2015-07-24 at 16:58.","DSpace SAF Submission Ingestion Package generated from Vireo submission #8639 on 2015-09-29 at 13:23:43","Made available in DSpace on 2015-09-29T20:38:56Z (GMT). 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