Functional Properties of Extruded Corn Flour

Effect of extrusion cooking on hydration properties insert ignore into journalissuearticles values(water absorption index insert ignore into journalissuearticles values(WAI);, water solubility index insert ignore into journalissuearticles values(WSI););, and viscosity insert ignore into journalissuearticles values(peak viscosity insert ignore into journalissuearticles values(PV);, final viscosity insert ignore into journalissuearticles values(FV);); of corn flour was studied. The preconditioned corn flour was processed using different extrusion cooking conditions at the variable moisture content insert ignore into journalissuearticles values(MC);, temperature insert ignore into journalissuearticles values(T);, and screw speed insert ignore into journalissuearticles values(SS);. Statistical analysis showed that irrespective of variable processing parameters the hydration properties were improved after extrusion cooking. WAI and WSI were increased by 70 % to 268 % and 5 to 198 %, respectively over unextruded flour. The viscosity of extruded corn flour showed a significant insert ignore into journalissuearticles values(p<0.05); decrease, indicating high paste stability of corn flour after extrusion cooking. Overall, there was 72 to 86 % decrease in PV and 89 to 95% decrease in FV. The mild processing conditions insert ignore into journalissuearticles values(high MC, low SS, and low T); imparted better hydration properties, whereas severe processing conditions insert ignore into journalissuearticles values(low MC, high SS, and high T); imparted better paste stability to corn flour. Extruded corn flour with modified functional properties has the potential to be exploited in the development of various gluten-free ready-to-eat products, composite flours, bakery products, etc.