caa a22 4500 606243682 CHVBK 20210128101326.0 cr unu---uuuuu 210128e20150601xx s 000 0 eng 10.1007/s11694-014-9217-0 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9217-0 Changes in tissue structure and textural characteristics of maize grain during cooking process [Elektronische Daten] [Manoj Panda, Uma Pal, Lalit Bal, Tapasi Mohapatra] Both whole and debraned maize grains were cooked under atmospheric pressure at 100°C and in a pressure cooker at 121°C with sample to water ratio of 1:1.5 (w/w) to study the moisture uptake, hardness and microstructure of the cooked samples. Moisture content of maize grain increased sharply in pressure cooking and took 90 and 120min for debraned and whole maize grains, respectively to achieve about 62/100g moisture content (w.b.). The hardness decreased with cooking time for both whole and debraned grain as the moisture content increased and starch got gelatinized. Cooking of debraned maize samples for 90min resulted in a homogeneous mass by rupturing of the histological cell walls with complete gelatinisation as indicated by scanning electron microscopy at moisture content of 62.9% (w.b.). The hardness of cooked maize samples dried in hot air dryer at 70°C increased with drying time. Cooked debraned maize samples dried for 45min was non-sticky and recorded hardness of 387N at 44.7% moisture content (w.b.). Considering the extent of starch gelatinization and textural property, it is recommended to cook debraned maize grains under pressure at 121°C for 90min followed by drying in hot air dryer at 70°C for 45min before flaking. The outcome of the present study will have great potential for preparation of cornflake by small entrepreneurs at house hold level. Springer Science+Business Media New York, 2014 Corn flakes nationallicence Debraned nationallicence Cooking nationallicence Hardness nationallicence Microstructure nationallicence Panda Manoj Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, 751003, Bhubaneswar, Odisha, India aut Pal Uma Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, 751003, Bhubaneswar, Odisha, India aut Bal Lalit Post Harvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, 472001, Tikamgarh, Madhya Pradesh, India aut Mohapatra Tapasi Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, 751003, Bhubaneswar, Odisha, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 130-134 2193-4126 9:2<130 2015 9 11694 https://doi.org/10.1007/s11694-014-9217-0 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9217-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Panda Manoj Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, 751003, Bhubaneswar, Odisha, India aut NATIONALLICENCE 700 1- Pal Uma Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, 751003, Bhubaneswar, Odisha, India aut NATIONALLICENCE 700 1- Bal Lalit Post Harvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, 472001, Tikamgarh, Madhya Pradesh, India aut NATIONALLICENCE 700 1- Mohapatra Tapasi Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, 751003, Bhubaneswar, Odisha, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 130-134 2193-4126 9:2<130 2015 9 11694