International Journal of Food Science and Nutrition

Authors
N Dhivya, Vasantha PL

Abstract
The main objective is to remove the corn flour coating from corn grits in order to enhance corn puff quality. Yellow dent corn grits are being sized down to centered broken to 3.4mm to 5.6mm. The initial processing corn grit bags have around 6% of the total weight. This corn flour covered over the corn grits mainly affects the product color and flavor absorption increases the cooking cycle time. Process steps of producing the corn grits from corn cob has been detailed and insect manifestation studies have been carried out to random sample from 5 different corn bags. Sieve analysis, cooking cycle time analysis, flavor absorption study, tempering and sensory analysis is done. The results show that corn grit size of 5 to 5.5 mm made better product and soaking the grits for a periodic time breaks the protein complex structure, removes the sticking flour also from corn grits thereby reduces the oil content, neutral detergent fiber (NDF).