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Production of Corn Nut Snacks from Corn Kernels

The present study aimed to investigate the possibility of preparing acceptable snacks with better nutritional content and sensory attributes from corn kernels. The corn kernels were subjected to different methods of processing i.e. boiling, autoclaving, microwave cooking and germination. The corn nut snack products were evaluated for its nutritional composition and nutritive value. The data revealed that, frying methods was the best sensory attributes than roasting ones. It could be found that all chemical composition decreased due to all processing methods except that of fat which may be due to adding it during processing. Minerals content varied according to the methods of processing. All processed corn nuts resulted in decreasing amylose and increase amylopectin. According to peroxide value, the deteriorates beginning after 10 weeks of storage which in parallel with acid value.

Corn Nut, Microwave, Roasting, Frying, Sensory Evaluation, Peroxide and Acid Values

Hayat Hashem Abd-Elsattar, Sohair Taher El-Hadidie, Maha Mounier Tawfik. (2016). Production of Corn Nut Snacks from Corn Kernels. International Journal of Nutrition and Food Sciences, 5(6), 413-421.

Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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