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PROCESS OF PRODUCING A PASTA FROM CORN KERNEL (ZEA MAYS INDENATA) AND CORN SILK (STIGMA MAYDIS L.)
PROCESS OF PRODUCING A PASTA FROM CORN KERNEL (ZEA MAYS INDENATA) AND CORN SILK (STIGMA MAYDIS L.)
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机译：从玉米仁（玉米）和玉米丝（STIGMA MAYDIS L.）生产面食的过程
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摘要
The present utility model is a pasta and process of producing the same from white corn kernel and cork silk. The product of the present utility model comprise of white corn kernel powder, corn silk powder, wheat flour and water. The results in the entire microbiological test of the product was [10 which means that the corn pasta is also safe and negative from severe microorganisms. It is claimed to have a good microbial quality as it comply in the reference criteria of microbiological quality of processed food by Department of Health - Food and Drug Administration. It is suitable for long storage with its moisture content appropriate in the standard content of pasta. The produced product of the present utility model can also concluded that this may help in the effective elimination of fat and cholesterol, thereby lowering blood cholesterol levels, in weight reduction and can lower the total calorific consumption for its high total dietary fiber content (FDA). It is also affirmed that its texture is softer due to its high ash content and pasta with higher protein produced a better overall cooking quality.
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