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Effect of Roasting Temperature on Corn Grain Characteristics^{1, 2, 3,}

North Carolina State University⁶, Raleigh, 27607

Abstract

A series of in vitro and in vivo studies were conducted to evaluate certain grain characteristics of corn roasted at different temperatures. Density, moisture absorption and dry matter disappearance (nylon bag) were determined with samples of raw corn and corn roasted at five temperatures between 93 and 137 C. Amino acid concentration and enzymatic glucose release rate were studied with raw corn and corn roasted at temperatures between 93 and 178 C. Corn roasted at 127 or 137 C had a greater moisture absorbing capacity, was more susceptible to enzymatic degradation and resulted in higher dry matter disappearance values than raw corn or corn roasted at 93, 104 or 116 C. Corn roasted at 137 C was superior to corn roasted at 127 C. Density was found to decrease slowly up to 116 C and then decrease more rapidly to 127 and 137 C. Lysine concentration was reduced in corn roasted at 137, 148 and 176 C, whereas, arginine levels were reduced only in corn roasted at 176 C.

¹ Paper No. 4483 of the Journal Series of the North Carolina Agricultural Experiment Station, Raleigh. The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Experiment Station of the products named, nor criticism of similar ones not mentioned.

² Acknowledgment is given to Miles Labs Inc., The Marschall Division, Elkhart, Indiana, for supplying the Diazyme L-100 and to Mix-Mill Inc., Bluffton, Indiana, for supplying the Roast-A-Tron.

³ Partial data from a thesis submitted by the Senior author to the Graduate School, North Carolina State University, in partial fulfillment of the requirements for the degree of Doctor of Philosophy.

⁴ Present address: Cooperative Extension Service, University of Arkansas at Pine Bluff, Post Office Box 82, Pine Bluff, ARK 71601.

⁵ Assistant Professor, Department of Statistics.

⁶ Department of Animal Science.