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Keywords

Cattlemen's Day, 2003; Kansas Agricultural Experiment Station contribution; no. 03-272-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 908; Beef; Steam-flaked corn; Moisture concentration

Abstract

We evaluated tempering moisture concentration, addition of a surfactant to improve moisture uptake, steam conditioning time, and flake density to determine their impact on characteristics of steam-flaked corn. Increasing steam conditioning time from 20 to 40 minutes or adding a surfactant during tempering did not increase final flake moisture concentration, but moisture content of flaked corn was linearly increased by increasing tempering moisture concentration. Addition of Grain Prep® surfactant during tempering decreased (P<0.05) the amount of moisture lost during flaking. Flake durability was increased by increasing tempering moisture concentration, but only if corn was steamed for 40 minutes (tempering moisture x steam time interaction; P<0.10). Decreasing flake density linearly increased both starch availability (P<0.01) and flake durability (P<0.05). In this experiment, tempering moisture concentration had the largest impact on flake moisture content, and flake density was the most influential variable altering flake durability and starch availability.

First page

160

Last page

165

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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