(Zea mays. L) extrudates - PSFST

Pakistan Journal of Food Sciences (2012), Volume 22, Issue 2, Page(s): 108-116
PAK. J. FOOD SCI., 22(2), 2012:108-116
ISSN: 2226-5899
Table 2: Moisture, ash, fat and protein contents of maize grits.
Maize Cultivar Moisture % Ash% Fat% Protein%
R-2303 10.60 ab 0.46 a 1.01 a 9.83 a
R-2207 9.72 b 0.42 ab 0.78 b 8.96 b
Table 3: Effect of extrusion variables on the moisture contents of extrudates of two maize cultivars.
Treatments R-2303 R-2207
(T0 105ºC, 110 r.p.m, 18% m.c), (T1 130 ºC,120 r.p.m, 20% m.c.) (T2 135 ºC,120 r.p.m, 17% m.c.) (T3 135 ºC, 140r.p.m,
20% m.c.) (T4 150 ºC, 170 r.p.m, 19% m.c.)
(T5 150 ºC, 150 r.p.m 20% m.c.) (T6150 ºC, 170 r.p.m, 18% m.c.)
Table 4: Effect of extrusion variables on the ash contents of extrudates of two maize cultivars.
(T0 105ºC, 110 r.p.m, 18% m.c), (T1 130 ºC,120 r.p.m, 20% m.c.) (T2 135 ºC,120 r.p.m, 17% m.c.) (T3 135 ºC, 140r.p.m,
20% m.c.) (T4 150 ºC, 170 r.p.m, 19% m.c.)
(T5 150 ºC, 150 r.p.m 20% m.c.) (T6150 ºC, 170 r.p.m, 18% m.c.)
Mean
T0 6.20a 5.23b 5.72
T1 5.90a 4.74c 5.32
T2 5.65b 4.76c 5.20
T3 5.40bc 4.54cd
T4 5.26bc 4.07d
T5 4.55d 3.90de 4.22
T6 4.15e 3.65e
3.90
Mean 5.30a 4.41b
Mean
Treatments R-2303 R-2207
T0 0.45a 0.48bc 0.465
T1 0.43ab 0.54a 0.485
T2 0.40ab 0.52ab
T3 0.40ab 0.50ab 0.45
T4 0.43ab 0.46ab 0.445
T5 0.37ab 0.43ab 0.40
T6 0.33b 0.40ab 0.365
Mean 0.401b 0.475a
4.97
4.66
0.42
111