Changes in composition of corn after extrusion

China's annual output of corn is about 110 million tons, ranking second in the world. However, due to its poor food value, residents do not regard it as a staple food. How to further improve the economic benefits of corn is of great significance for the development of corn production in China.
In recent years, the promotion of extrusion technology in microwave drying machinery has opened up a new way for the comprehensive utilization of corn in China.
The complex physical, chemical and biological reactions of corn in the extruder cause great changes in the physical and chemical properties and nutrition of the final product.
Puffed/inflated Snacks Extruder Food Machine/puffed Corn Processing Line
It is these changes that give rise to the unique qualities of corn protein, such as bulky texture, crispy texture, nutrient-rich, and easy to digest. These compositional changes include changes in protein, crude fiber, ash, moisture, fat, amino acids, etc., and the formation of aroma components, and these changes are discussed below.
Changes in composition of corn after extrusion

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