Impact of drying temperatures on the quality of corn flakes with functional components

Abstract

As a mechanical, thermal, diffusion and chemical operation, extrusion causes changes in the properties of raw materials mainly due to the characteristics of the extruder and extrusion conditions (temperature, pressure and shear stress). As extruded products based on cereals occupy an important place in modern nutrition, they are suitable carriers of functional components. In every technological process, it is very important to correctly define the parameters of production in order to achieve a good and uniform quality of products with as little as possible losses of the nutritional and functional properties of raw materials. On the basis of the experimental results on the physical, chemical and antioxidant properties of corn flakes, as well as the use of Standard Score analysis, it can be concluded that the optimal drying temperature for corn flakes is 84 °C.

Keywords

• corn flakes
• drying temperature
• functional products