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Cereal Chem 56:128 - 129.  |  VIEW ARTICLE
Treating Corn with Aqua Ammonia: Effect on Meal Constituents.

J. E. McGhee, E. B. Bagley, and R. J. Bothast. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

High-moisture corn was treated with aqua ammonia, stored in 1-L tightly sealed glass containers, and placed in forced draft ovens at temperatures of 37 and 60 C for six months. Control samples were treated in the same manner and stored in a cabinet at 26 C. Aqua ammonia reduced the transformation of nonreducing sugar (sucrose) to reducing sugars. Chemical and microbial analyses of the finely ground air-dried ammoniated sample showed that carbohydrates, starch (amylose and amylopectin), and amino acids (except cystine) were preserved at 37 C and 2% ammonia while microorganisms were kept to a minimum. Amylopectin losses were observed at 60 C, however, regardless of experimental conditions.

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