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Effects of Calcium Hydroxide and Processing Conditions on Corn Meal Extrudates

¹Laboratorio de Investigación en Materiales Centro de Investigación y de Estudios Avanzados del I.P.N., Universidad Autónoma de Querétaro, Facultad de Química-CINVESTAV, Centro Universitario, Cerro de las Campanas, CP 76010, Querétaro, Qro., México. ²Corresponding author. E-mail: bustos@ciateq.mx ³Faculdade de Engenharía de Alimentos, Departamento de Tecnología de Alimentos, Universidade Estadual de Campinas, Caixa Postal 6121-13083-Campinas-SP, Brazil. ⁴Graduate student, Faculdade de Engenharía de Alimentos, Departamento de Tecnología de Alimentos, Universidade Estadual de Campinas, Caixa Postal 6121-13083-Campinas-SP, Brazil. ⁵Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del I.P.N., José Siurob No. 10 Colonia Alamedas, Queretaro, Qro., Mexico

The effects of added calcium hydroxide (0.0, 0.15, 0.25, and 0.35%) and processing conditions, feed moisture content (mc) (16, 18, and 20%) and barrel temperature (130 and 150°C) on characteristics of corn meal extrudates were studied. Extruder screw speed was maintained at 130 rpm. Corn meal was extruded with a single-screw extruder (Brabender model GNF 1014/2) with a screw compression ratio of 3:1. The highest values (P < 0.05) for radial expansion and the lowest values for density and breaking force of extrudates were found for the treatment with 0.00% calcium hydroxide extruded at 16% feed mc and 130°C barrel temperature. This treatment was statistically different from the other treatments. Best values for radial expansion of samples extruded with added calcium hydroxide were for the samples with 0.15% calcium hydroxide at 18% feed mc and 130°C barrel temperature, followed by the sample with 0.35% calcium hydroxide at 16% feed mc and 130°C barrel temperature. Water absorption index and water solubility index were affected by calcium hydroxide and extrusion conditions evaluated. Extrudates had large numbers of flattened and sheared granules. Increases in calcium hydroxide increased extrudate yellowness. The combined action of calcium hydroxide and extrusion conditions completely modified the organized structure of the starch and suggest the formation of a starch-calcium complex (crystalline region). The texture of the extruded products was crispy after puffing.