Preparation and characterization of corn flours with variable starch digestion

Several grains such as wheat, rice, corn, oat, barley and rye are cultivated throughout the world. They are converted to variety of food products using a multitude of processing technologies to quench the growing organoleptic demands and consumers' preferences. Among them, corn, ranking third in wide consumption, is cost-effective and has long-term storability. Herein, ready-to-eat corn flours with variable starch digestion have been developed by processing at high temperature with shear using a twin screw continuous processor. The influence of processing temperature (121, 145 and 160 degrees C) and moisture (25, 30 and 35%) has been studied. Results suggest both processing temperature and moisture modulate the rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) amounts of the flours. The presence or absence of oil in the flour further controls the starch digestion. The outcome is deemed to be helpful to design and develop healthy and palatable functional food products in addition to furthering the current market share for corn and other grains.