Production of Corn Nuts

FIGURE 12.3 Flowchart of the manufacturing process of Corn Nuts. 

Preparation of Corn Nuts starts when kernels are alkali-cooked in excess water and washed to remove the pericarp. Once peeled, kernels are transferred into steep tanks, where they are blanched for a few hours in warm water. After draining the alkaline solution, the cooked kernels are deep-fat fried to develop the characteristic texture, flavor, and color, after which they are immediately flavored, cooled, and packaged (Rooney and Serna-Saldivar 2003, Sema-Saldivar 2008). The final product contains about 14%-15% oil and approximately 440-450 kcal/100 g (Chapter 17). 

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