Corn curls

Food texture is measured by sensory analysis or by an instrumental method. Using a human inspector for a textural evaluation is subject to some errors because of variations in perception, even when trained panelists are used and a well-defined standard is referenced. However, Katz and Labuza (1981) compared sensory results and cohesiveness values from force-deformation curves for potato chips, popcorn, puffed corn curls as well as saltines, and obtained a good agreement between the two sets of data. A similar comparison was made by van Loon et al. (2007) for the crispness of French fries comparable results were also noted. 

The major deterioration in extruded and puffed snacks is loss of crispness. Most extruded and puffed snacks are packaged in identical materials to that discussed earlier. Puffed snacks are usually dried or baked to lower their moisture content to 1.5%, which corresponds to an A, of 0.08. The critical A for puffed corn curls has been reported as 0.36, which corresponds to a moisture content of 4.2% (Robertson 1993). 

Seedcorn maggots are A" long, yellow-while. and spindle-shaped. Adults are small flies. White grubs have thick, soft, A" bodies and curl into a C-shape when disturbed. Adults are Japanese or June beetles. Wireworms, sccd-corn maggots, and white grubs eat corn seed. 

Mison D, Curling J. The industrial production costs of recombinant therapeutic proteins expressed in transgenic corn. Bio-Pharm, 2000 48-54. 

Includes extruded corn chips, tortilla chips and related snacks, direct extruded items such as corn puffs and curls, pretzels, and fabricated chips or sticks. 

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