The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. I. Analytical Characteristics

Corn grits and mills which had been shown to behave either satisfactorily or otherwise on extrusion were submitted to a detailed analysis both in the form of the raw materials and of the extracted starches. No clear correlation was observed between extrusion behaviour and either protein contents, starch damage, total or free fatty acid content and composition, or the bound water relationships of the starch. However, all satisfactory extracted maize starches had amylose contents > 35%, while those that were unsatisfactory had lower levels.