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 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.

Name thesis:degree_name

M.S.

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Agricultural & Biological Engineering

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2015

Author dc:creator

• Kandhola, Gurshagan

Contributors dc:contributor

• Rausch, Kent D.

• corn flaking
• resistant starch
• genetics
• nutrition

Statement dc:rights

• Copyright 2015 Gurshagan Kandhola

Language dc:language

en

Handle dc:identifier

http://hdl.handle.net/2142/88125

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/88125