319 Impact on quality of corn curls based on the processing aid used.

S. PEIRCE. RIBUS, Inc., St. Louis, MO 63105.

The Nu-RICE Emulsifier (natural, non-GMO processing aid) was compared to monoglycerides and a control to determine the effects on bulk density, cell structure and shape. Recommended use rates of the emulsifiers were used to identify the differences on the finished products. Direct expanded corn curls were produced in lab and commercial facilities on short and long barrel, single screw extruders. Samples were collected, weighed, evaluated and photographed. Upon evaluation, differences were noted: Bulk Density: The control provided the highest density with the Nu-RICE emulsifier providing the lowest density. From the trials, a 10–12% reduction in density can be anticipated when using the Nu-RICE emulsifier (comparative data to be provided). Cell Structure: The tightest cell structure was consistently obtained from the control. Indicating that a processing aid can open the cell structure. Monoglycerides provided a more open cell structure; however, the size of the cells varied greatly. The Nu-RICE emulsifier provided a uniform cell structure that was made up of a high volume of uniform size cells. Shape: The control typically curved more than any of the other samples. The monoglyceride samples were somewhat straighter than the control and the rice emulsifier was the straightest product made. In summary, the Nu-RICE emulsifier consistently provided the lowest bulk density by 10+%, a uniform cell structure and most desirable shape.