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EFFECT OF EXTRUSION ON ESSENTIAL AMINO ACIDS PROFILE AND COLOR OF WHOLE-GRAIN FLOURS OF QUALITY PROTEIN MAIZE (QPM) AND NORMAL MAIZE CULTIVARS

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Author(s): MARIA CRISTINA DIAS PAES | JOSEPH MAGA

Journal: Revista Brasileira de Milho e Sorgo
ISSN 1676-689X

Volume: 3;
Issue: 1;
Start page: 10;
Date: 2004;
Original page

Keywords: maize | quality protein maize | extrusion | essential amino acids | color

ABSTRACT
Whole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids profile and color of the raw material used in the production of maize based extrudates. Flours were conditioned to 150g/kg moisture and processed in a single screw extruder at a screw compression ratio of 3:1, screw speed of 80 rpm, and die head temperature of 1300C, using two different die nozzle diameters (3 and 5 mm). Extrusion caused a diminishment in the contents of the essential amino acids isoleucine, leucine, lysine, threonine and valine when compared to their original flours (P0.05). QPM samples, either raw or extruded, were significantly higher in lysine, methionine and tryptophan compared to samples of normal maize (P
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