Coproduct yield comparisons of purple, blue and yellow dent corn for various milling processes
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- 作者：Pavel Somavata ; somavat2@illinois.edu" class="auth_mail" title="E-mail the corresponding author ; Qian Lib ; qianli1@illinois.edu" class="auth_mail" title="E-mail the corresponding author ; Elvira Gonzalez de Mejiab ; edemejia@illinois.edu" class="auth_mail" title="E-mail the corresponding author ; Wei Liua ; weil@illinois.edu" class="auth_mail" title="E-mail the corresponding author ; Vijay Singha ; vsingh@illinois.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Corn milling ; Anthocyanins ; Purple corn ; Blue corn ; Ethanol
- 刊名：Industrial Crops & Products
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：87
- 期：Complete
- 页码：266-272
- 全文大小：724 K
文摘
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1 kg lab scale wet-milling, dry-milling and dry-grind procedures were conducted to compare purple and blue corn milling characteristics against yellow dent corn.
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Colored corns can be successfully used for all the three processes with slight yield differences.
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Health promoting properties of various coproducts obtained can be used to offset these yield differences.
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This study provides a insight about various milling characteristics of colored corns to the industry.