Effects of corn kernel hardness and grain drying temperature on particle size and pellet durability when grinding using a roller mill or hammermill

Córdova-Noboa, Hernan A.; Oviedo-Rondón, E. O.; Ortiz, Andrés; Matta, Yilmar; Hoyos, Jose Sebastian; Buitrago, Gherly D.; Martinez, Juan D.; Yanquen, Jose; Chico, Miguel; Martin, Viviana Edita San; Fahrenholz, Adam; Ospina-Rojas, I. C.; Peñuela, Lina

doi:10.1016/j.anifeedsci.2020.114715

Cited by 16 publications

(11 citation statements)

References 37 publications

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“…The particle size distribution of APM whole flour was heterogeneous, 80% of the granules ranged between 250 and 1680 μm, while 90% of the YCG granules measured above 1680 μm. Córdova-Noboa et al 33 explain that endosperm hardness affects corn/maize fragmentation and particle size. APM is starchy maize whose endosperm is floury and soft, 34 so it breaks up easily into small particles during griding.…”

Section: Resultsmentioning

confidence: 99%

Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance

et al. 2022

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BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno‐functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno‐functional and sensory properties. RESULTS Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl‐life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno‐functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance

et al. 2022

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“…It is important to consider that these treatments could cause changes in grain fragmentation during grinding and differences in the pelleting properties. The effects of corn variety and drying temperatures on particle size post-grinding under hammer and roller milling and on the pellet durability index ( PDI ) during the present study have been published by Córdova-Noboa et al. (2021) .…”

Section: Discussionmentioning

confidence: 99%

“…After 125 and 135 d of plantation, both hybrids were harvested and de-grained mechanically with initial moistures of 19.89 and 23.19% SEM = 0.42 ( P < 0.001) for average and hard kernel hardness, respectively and were split into 3 batches each. The drying process was conducted as described by Córdova-Noboa et al. (2021) .…”

Section: Methodsmentioning

confidence: 99%

“…In addition, high drying temperatures may promote the occurrence of Maillard reactions ( Žilić et al., 2013 ), leading to poor digestibility of some essential amino acids, especially lysine ( Wall and Donaldson, 1975 ; Rutherfurd et al., 1997 ; Odjo et al., 2015 ), cysteine, tyrosine, and threonine ( Kaczmarek et al., 2014a ). Endosperm hardness may play an important role in animal responses due to variations in starch structure, the content of resistant and damaged starch, amylose and amylopectin ratio, and the physical fragmentation properties during grinding that can influence feed traits, gut development and morphology, and ingestion behavior ( Kaczmarek et al., 2014a ; Córdova-Noboa et al., 2021 ; Ma et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Corn kernel hardness, drying temperature and amylase supplementation affect live performance and nutrient utilization of broilers

et al. 2021

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Drying temperature ( DT ) of corn can influence its nutritional quality, but whether this is influenced by endosperm hardness is not clear. Two parallel experiments were conducted to investigate the effects of 2 yellow dent corn hybrids with average and hard kernel hardness, dried at 3 temperatures (35, 80, and 120°C), and 2 supplementation levels of an exogenous amylase (0, 133 g/ton of feed) on live performance, starch and protein digestibility, and energy utilization of Ross 708 male broilers. Twelve dietary treatments consisting of a 2 × 3 × 2 factorial arrangement were evaluated using 3-way ANOVA in a randomized complete block design. In Experiment 1, a total of 1,920 male-chicks were randomly allocated to 96 floor pens, whereas 480 day-old chicks were distributed among 96 cages for Experiment 2. At 40 d, interaction effects ( P < 0.05) were detected on BWG, FCR, and flock uniformity. Supplementation with exogenous amylase resulted in heavier broilers, better FCR and flock uniformity, only in the diets based on corn dried at 35°C. Additionally, interaction effects were observed on FCR due to kernel hardness and DT ( P < 0.01), kernel hardness and amylase supplementation ( P < 0.001), and DT and amylase supplementation ( P < 0.05). Exogenous amylase addition to the diets based on corn with an average hardness improved FCR up to 2 points (1.49 vs. 1.51 g:g) whereas there was no effect of amylase on FCR of broilers fed diets based on corn with hard endosperm. Total tract retention of starch was increased ( P < 0.05) in broilers fed diets based on corn with average kernel hardness compared to hard kernel. Corn dried at 80 and 120°C had up to 1.21% points less starch total tract retention than the one dried at 35°C. Supplementing alpha-amylase resulted in beneficial effects for broiler live performance, energy utilization, and starch total tract digestibility results. Treatment effects on starch characteristics were explored. Corn endosperm hardness, DT and exogenous amylase can influence the live performance of broilers. However, these factors are not independent and so must be manipulated strategically to improve broiler performance.

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“…The ratio of vitreous (hard) to floury (soft) endosperm is an important agronomic trait that may influence grain hardness, post-harvest resistance to pests, and microorganisms, as well as the rate of starch digestibility. Even though endosperm hardness is generally genetically predisposed, other factors such as environment and post-harvest handling, i.e., transportation, drying, storage, and processing, may also affect grain hardness (Córdova-Noboa et al, 2020;Kljak et al, 2011). Furthermore, maize grain hardness is extremely important in food processing and grain trading because it influences end-use processing performance by large, including dry-milling yield, and power usage, as well as dust formation during processing.…”

Section: Introductionmentioning

confidence: 99%

Grain properties of new inbred lines in comparison with maize hybrids

Nikolić¹,

Žilić²,

Radosavljević³

et al. 2020

J Proc Ener Agri

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Grain quality parameters of five new maize inbred lines were investigated and compared with the corresponding properties of two commercial hybrids used in flour production. Kernel of the line L2 had the highest 1000-kernel mass (267.54 g), and line L2 had the highest test mass (844.68 kg m-3 ). The milling response ranged from 9.80 (L2) to 14.03 s (L1). The largest share of the soft fraction of endosperm was determined in L3 (37.13 %), which is slightly lower than in hybrid ZP 633. The highest protein (12.37 %), as well as crude fibre content (2.59 %) was determined in inbred line L4, while the lowest protein was found in the line L2 (9.36 %), and the lowest crude fibre content (1.81 %) was detected in line L3. All tested maize inbred lines were found to be highly prospective for breeding of new hybrids with improved grain quality parameters.

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Effects of corn kernel hardness and grain drying temperature on particle size and pellet durability when grinding using a roller mill or hammermill

Cited by 16 publications

References 37 publications

Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance

Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance

Corn kernel hardness, drying temperature and amylase supplementation affect live performance and nutrient utilization of broilers

Grain properties of new inbred lines in comparison with maize hybrids

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