Extrusion Processing of Wet Corn Gluten Meal

M. BHATTACHARYA, M. A. HANNA

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

Wet corn gluten meal (WCGM) is that which has not undergone the typical industrial flash drying process. The pH of WCGM was adjusted to 7.0. The samples were then frozen and the water removed by lyophilization. The moisture content of the freeze‐dried samples was adjusted to 14, 20, and 26% dry basis and extruded at barrel temperatures of 120, 145, and 170°C with screw speeds of 100, 150, and 200 rpm. Changes in digestibility and water‐holding capacity were measured, and the results were compared to similarly processed dry corn gluten meal (DCGM) at pH 7.0.

Original languageEnglish (US)
Pages (from-to)1508-1509
Number of pages2
JournalJournal of food science
Volume50
Issue number5
DOIs
StatePublished - Sep 1985

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