Physico–chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of different corn types

The physico–chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of degermed grains of four corn types (popcorn, sweet corn, dent corn, and white corn) was studied. Popcorn and white corn gave higher coarser fraction (14–20 mesh) yield than dent and sweet corn. Protein content progressively decreased with increase in fineness in the particle size. Fractions of first reduction stage showed higher fat content and L∗ value; and lower b∗ value than the fractions from second and third reduction stages. L∗ value increased whereas ‘a∗’ and ‘b∗’ values decreased with increase in fineness of the fractions. To, Tp and ΔHgel, peak viscosity, breakdown, setback and final viscosity increased while pasting temperature decreased with increase in fineness of the fractions. The results showed that the successive reduction dry milling of a single corn type could produce fractions with varied characteristics.