Control of Syneresis in Corn Grits FST 696 Group Leader: Patsy Leung Assistant Leader: Yifan Xu Secretary: Bruno Hersza

1. Control of Syneresis in CornGrits  FST 696 Group Leader: Patsy Leung Assistant Leader: Yifan Xu Secretary: Bruno Herszage Maya Achen Yessy Handoko Jenny Monroe May 30th, 2000 Instructor: Dr. Harper

2. Statement of Problem • An Ohio company is having a problem with a new refrigerated corn grits product. • After three days of refrigerated storage, severe syneresis is observed, as the grits products begin to lose moisture. • A new formulation is needed to obtain a Ready-To-Eat corn grits product with good water holding capacity, a creamy texture and corn grits flavor.

3. Hockey Puck in Water

4. Introduction • Grits are small broken grains of corn. • A dish that is popular in Southern U.S.A. • Traditionally served for breakfast and often flavored with butter or gravy.

5. What are Corn Grits?

6. Original Formulation and Processing • Basic ingredients: Corn grits,milk, water, “butterflow” (butter flavored oil), salt, lecithin, potassium sorbate and disodium phosphate • Processing: Cook up to 200F for approximately 20-30 minutes, quickly cool down to 150ºF , fill into polypropylene containers.

7. Literature ReviewChemistry of Starch • When the corn grits are boiled in water, the starch granules gelatinize with irreversible swelling • Upon cooling, some starch molecules initiate reassociation and this results in retrogradation

8. The high amylose content (28%), the small molecular size of the corn amylose molecule and the high lipid content (0.6%), play a causative role in the promotion of retrogradation • Retrogradation is accelerated at colder temperatures as seen in the corn grits product • The weaker intermolecular bonding in Tapioca starch allows them to hydrate better and also the tendency to retrograde is much lower

9. Method • Experimental variables: • Removal of milk and addition of tapioca flour at 6% • Addition of modified food starch at 6% • Addition of Carrageenan at 1% • Addition of tapioca flour at 6% • Addition of tapioca flour at 3% • Replacing fluid milk with milk powder at 12% • Control

10. Procedure of Experiment • Cook corn grits (180°F, ~15 min) • Fill in polypropylene cup • Refrigerate for five days • Measure released water content • Reheat samples with microwave • Check sample color, flavor, texture

11. Samples for sensory evaluation • Corn grits with tapioca flour at 3% • Corn grits with tapioca flour at 3% and ham at 6% • Commercial brand instant grits

12. Results and Discussion • Tapioca flour: • Syneresis reduction • No flavor change • Desirable soft and grainy texture • Lower content of tapioca flour resulted in softer texture

13. Milk removal • Plain flavor • Watery texture /low viscosity • Dry milk powder • Syneresis reduction • Soft but dry texture

14. Modified food starch • Less syneresis but not very effective • Semi-hard texture • Carrageenan • Syneresis reduction • Rocky hard and pasty texture

15. Volume of water per weight expelled from the refrigerated sample

16. Sensory evaluation • One-way ANOVA of sensory evaluation showed that the difference between three products was not statistically significant. • Instant corn grits did not get more preference over the other two product samples. • It suggested a possibility that refrigerated ready-to-eat corn grits would be accepted as well as the instant corn grits

17. 1- Grits with tapioca flour 2- Grits with tapioca flour and ham 3- Instant Grits

18. 1- Grits with tapioca flour 2- Grits with tapioca flour and ham 3- Instant Grits

19. 1- Grits with tapioca flour 2- Grits with tapioca flour and ham 3- Instant Grits

20. 1- Grits with tapioca flour 2- Grits with tapioca flour and ham 3- Instant Grits

21. Recommendation • The addition of tapioca flour at 3% • Minimize syneresis • Provide soft and grainy texture • Low cost • No effect on flavor • Addition of ham, bacon, cheese, butter, and so on can improve corn grits flavor

22. Thank you! Questions and comments?