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- Title
INFLUENCE OF THERMAL TREATMENTS ON STARCH GELATINIZATION AND IN VITRO ORGANIC MATTER DIGESTIBILITY OF CORN.
- Authors
Kokić, Bojana M.; Lević, Jovanka D.; Chrenková, Mária; Formelová, Zuzana; Poláciková, Mária; Rajský, Matúš; Jovanović, Rade D.
- Abstract
Corn contains 72% of DM as starch. In ruminant nutrition corn grain is typically processed prior to feeding because a whole grain has an intact pericarp that prevents bacterial attachment and subsequent digestion of the seed constituents. Most common processing techniques use various combinations of heat, moisture, time, and mechanical action that may affect starch availability by altering starch properties. In the present study influence of pelleting, steam flaking, micronization and extrusion processing methods on water absorption index (WAI), water solubility index (WSI), degree of gelatinization and organic matter digestibility (OMD) of corn in ruminants was examined. All hydrothermal treatments used in this study caused gelatinization of normal semi-crystalline structure of starch granules but in various extents. Low extent of gelatinization was achieved using steam flaking (21,33%) and pelleting (25,47%). Higher extent of gelatinization was achieved using micronization (63.58%) and extrusion (100%). Statistically significant increase in OMD value compared to unprocessed corn was obtained only after extrusion processing indicating that that all nutrients became more available after extrusion.
- Subjects
GELATION; CORN; PERICARP; BACTERIAL adhesion; DIGESTION; PELLETIZING
- Publication
Food & Feed Research, 2013, Vol 40, Issue 2, p93
- ISSN
2217-5369
- Publication type
Article