Proximal Composition and Colour of Maize Grains after Intermittent and Continuous Drying
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- Drying Rate, Starch, Colour, Proximal Composition, Rest Period
- Mabasso, Geraldo Acacio; Siqueira, Valdiney Cambuy; Quequeto, Wellytton Darci; Schoeninger, Vanderleia; Simeone, Maria Lucia Ferreira; Froes, Air Lisboa
- The objective of this study was to evaluate the effect of continuous and intermittent drying with different rest periods on the quality and centesimal composition of maize (Zea mays). Grains of the cultivar Cargo TL were harvested with moisture content of 25.37% (wet basis, w.b.) and subjected to drying at 100 ºC and air flow of 1.5 m3 min-1 m-2. Drying was conducted with five rest periods (0, 4, 8, 12 and 16 h) and four replicates in a completely randomized design. Drying was carried out until the grains reached final moisture content of 14±0.3% w.b. It was concluded that the proximal composition was not influenced by the drying conditions; the grains showed browning resulting from intermittent drying; increased rest period contributed to reduced damage and increased moisture reduction rate.
Full text: IJRAS_811_FINAL.pdf