Study of technological properties of cereals from grain of corn hybrids of domestic breeding for extrusion processing

This paper presents the results of a study of groats from domestically bred corn hybrids (Belozerniy 250, Belozerniy 300, K 350, Yantarniy, K 500 and Mashuk 510): color characteristics, particle size distribution, bulk density, gelatinization temperature and starch suspension viscosity. An increased bulk density of particles from the grain of corn hybrid K 500 was found, indicating a monolithic endosperm structure. Increased viscosity of starch suspensions from the grain of corn hybrids K 350, K 500 and Mashuk 510 was noted – 7012 cP, 5930 cP and 4871 cP, respectively. This indicates the possible prevalence of amylopectin molecules in the starch, which can ensure the uniformity of the microstructure of extruded products. The criteria for evaluating the extrusion process were specific mechanical energy during processing and extrudate expansion coefficient. The production of groats in a twin–screw extruder with particle sizes of 250–670 μm from the grain of corn hybrid K 500 occurred at a lower torque (52 ± 1 %) and a pressure at screw chamber of 4.9 ± 0.2 MPa, resulting in lower specific energy (0.174 ± 0.003 kW · h/kg) compared to the processing of other samples of corn groats. The maximum expansion coefficient (12.0 ± 0.2) was established for the extrudate from this cereal. The study demonstrated the feasibility of using groats from the grains of corn hybrids K 350, K 500 and Mashuk 510, which are characterized by a monolithic endosperm structure and better thermodynamic properties of starch under thermal exposure. High expansion coefficients of extrudates of all studied fractions of cereals from the grain of the corn hybrid K 500 were established, which indicates the feasibility of using its processed products for extrusion processing.

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