The extrusion of corn as a precondition of nutritive value improvement

Authors

  • Slavko Filipović Faculty of Technology, Feed Technology Department, University of Novi Sad, Serbia
  • Marijana Sakač Faculty of Technology, Feed Technology Department, University of Novi Sad, Serbia
  • Milutin Ristić Faculty of Technology, Feed Technology Department, University of Novi Sad, Serbia
  • Šandor Kormanjoš Faculty of Technology, Feed Technology Department, University of Novi Sad, Serbia

Keywords:

corn, extruded corn, extruder, starch, total and reduced sugars

Abstract

The mercantile corn was extruded in a "Metal-Matik" (Beočin), model M1000 extruder at 90 °C and 100 °C, respectively. The jet diameter was 8mm. Corn was milled on hammer mill with Ø 3mm sieve and moistened up to 14,27% moisture in conditioner before extrusion.

The physico-chemical characteristics of extruded corn were investigated comparing with nontreated corn and it was concluded that extrusion improved to the nutritive value of extrudate.

References

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Published

06.02.2026

Issue

Vol. 11 No. 21 (2006)

Section

Articles