Food and Bioprocess Technology

, Volume 7, Issue 5, pp 1414–1423 | Cite as

Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn

  • Khetan Shevkani
  • Amritpal Kaur
  • Gurtejbir Singh
  • Baljeet Singh
  • Narpinder Singh
Original Paper


The composition, rheological and extrusion behaviour of three fractions, i.e. coarse (>500 μm), medium-coarse (300–500 μm) and fine (<300 μm), obtained from three successive reduction dry milling of corn was studied. Fractions from different reduction stages vary in composition, pasting and structural characteristics. All the fractions from third reduction stage had higher protein, lipid, ash and b* value while with lower crystallinity and L* value. These fractions also showed higher pasting temperature and lower breakdown viscosity than the fractions from first and second reduction stages. The characteristics of extrudates varied with the composition as well as particle size of the fractions. The fractions with higher lipid and protein content resulted into extrudates with lower water solubility index (WSI) and expansion; however, fine fractions resulted into extrudates with higher WSI and expansion.


Corn Dry milling X-ray Composition Rheology Extrusion 



We acknowledge the supply of corn grit by Kulwant Nutrition, Batala, India. KS wishes to thank CSIR, New Delhi, for providing financial assistance in the form of a Senior Research Fellowship. NS acknowledges the financial support by DST, Government of India.


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Khetan Shevkani
    • 1
  • Amritpal Kaur
    • 1
  • Gurtejbir Singh
    • 1
  • Baljeet Singh
    • 2
  • Narpinder Singh
    • 1
  1. 1.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia
  2. 2.Department of Food Science and TechnologyPunjab Agricultural UniversityLudhianaIndia

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