Liang, Y.T. and Morrill, J.L. and Anstaett, F.R. and et al, . (1970) Effect of pressure, moisture, and cooking time on susceptibility of corn or sorghum grain starch to enzymatic attack. Journal of Dairy Science, 53 (3). pp. 336-341.
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Abstract
Sorghum grain (Sorghum vulgare Pers.) and corn (Zea mays L.), processed by various combinations of moisture, heat, and pressure, were evaluated in laboratory and animal tests. The laboratory test involved incubating the preparation with an amyloglucosidase (Diazyme L-30, Miles Chemical Co.) for one hour; increase in reducing sugars measured starch digestion. The animal test consisted of determining changes in blood glucose of young calves following ingestion of a meal of processed grain plus Diazyme L-30. Susceptibility of starch to enzymatic attack increased as pressure was increased by increments from 1.8 to 6.0 kg/cm2 gauge pressure. Lengthening cooking from one to ten minutes was beneficial when small amounts of water were added to the grain but had no effect or was detrimental at higher moisture. There was a sharp decrease in corn and sorghum grain starch digestibility when the amount of water added before cooking was increased above 16% with a ten-minute cooking time. The same change occurred above 18% added moisture when cooking was only one minute. When five grain preparations were fed to young calves, the responses (increases in blood glucose) at one and two hours after feeding were in the same order as those obtained in the laboratory test
| Item Type: | Article |
|---|---|
| Author Affiliation: | Departments of Dairy and Poultry Science, Kansas State University, Manhattan 66502 |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 21 Aug 2012 08:50 |
| Last Modified: | 21 Aug 2012 08:51 |
| Official URL: | http://dx.doi.org/10.3168/jds.S0022-0302(70)86206-... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7434 |
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