Evaluating the Effects of Corn Flour Product Consumption on Cardiometabolic Outcomes and the Gut Microbiota in Adults with Elevated Cholesterol: A Randomized Crossover.

BACKGROUND: Consumption of whole grains is associated with a reduction in chronic diseases and offers benefits for cardiovascular health and metabolic regulation. The relationship between whole-grain corn and corn bran with the gut microbiota (GM) remains an area of growing interest, particularly regarding their influence on cardiometabolic health. OBJECTIVES: To investigate the effects of different corn flours on cardiometabolic outcomes and GM changes in adults with elevated low-density lipoprotein cholesterol (LDL cholesterol) concentrations. METHODS: In this crossover study, 36 adults with LDL cholesterol above 110 mg/dL consumed 48 g/d of 3 corn flour types for 4 wk: whole-grain corn meal, refined corn meal (RCM), and a blend of RCM and corn bran (RCM + B). We assessed the impact on cardiometabolic markers [LDL cholesterol, high-density lipoprotein cholesterol (HDL cholesterol), total cholesterol, and triglycerides)] and GM composition and estimated function. Statistical analyses included mixed-effects modeling and responder (>5% decrease in LDL cholesterol) analysis to evaluate changes in GM related to lipid profile improvements. RESULTS: Of the 3 corn flour types, only RCM + B significantly decreased LDL cholesterol over time (-10.4 ± 3.6 mg/dL, P = 0.005) and marginally decreased total cholesterol (-9.2 ± 3.9 mg/dL, P = 0.072) over time. There were no significant effects on HDL cholesterol or triglyceride concentrations. No significant changes were observed in GM alpha diversity, whereas beta diversity metrics indicated individual variability. Two genera, unclassified Lachnospiraceae and Agathobaculum (Padj ≤ 0.096), differed significantly by treatment, but only Agathobaculum remained significantly elevated in the whole-grain corn meal, compared to RCM and RCM + B, after adjustment for multiple comparisons. CONCLUSIONS: The type of corn flour, particularly RCM + B, notably influenced LDL cholesterol concentrations in adults with elevated LDL cholesterol. This study suggests that incorporating milled fractions (e.g., bran) of whole-grain corn with refined corn flour may be a viable alternative to supplementing manufactured grain products with isolated or synthetic fibers for improved metabolic health. This trial was registered at clinicaltrials.gov as NCT03967990.

Development of a corn flour certified reference material for the accurate determination of zearalenone.

A certified reference material (CRM, KRISS 108-01-002) for zearalenone in corn flour was developed to assure reliable and accurate measurements in testing laboratories. Commercially available corn flour underwent freeze-drying, pulverization, sieving, and homogenization. The final product was packed in amber bottles, approximately 14 g per unit, and preserved at -70 °C. 13C18-Zearalenone was used as an internal standard (IS) for the certification of zearalenone by isotope-dilution liquid chromatography-tandem mass spectrometry (ID-LC‒MS/MS) and for the analysis of α-zearalenol, ß-zearalenol, and zearalanone by LC‒MS/MS. The prepared CRM was sufficiently homogeneous, as the among-unit relative standard deviation for each mycotoxin ranged from 2.2 to 5.7 %. Additionally, the stability of the mycotoxins in the CRM was evaluated under different temperature conditions and scheduled test periods, including storage at -70°C, -20°C, and 4°C and room temperature for up to 12 months, 6 months, and 1 month, respectively. The content of each target mycotoxin in the CRM remained stable throughout the monitoring period at each temperature. Zearalenone content (153.6 ± 8.0 µg/kg) was assigned as the certified value. Meanwhile, the contents of α-zearalenol (1.30 ± 0.17 µg/kg), ß-zearalenol (4.75 ± 0.33 µg/kg), and zearalanone (2.09 ± 0.16 µg/kg) were provided as informative values.

Determination of Fumonisin B1 by Aptamer-Based Fluorescence Resonance Energy Transfer.

Fumonisin FB is produced by Fusarium moniliforme Sheld, of which FB1 is the most common and the most toxic. The establishment of a rapid detection method is an important means to prevent and control FB1 pollution. A highly sensitive fluorescent sensor based on an aptamer for the rapid detection of fumonisin B1 (FB1) in corn was established. In this study, 5-carboxyfluorescein (FAM) was labeled on the aptamer of FB1 (F10). F10 was adsorbed on the surface of graphene oxide (GO) by π-π stacking. The FAM fluorescence signal could be quenched by fluorescence resonance energy transfer between fluorescent molecules and graphene oxide (GO). In the presence of FB1, the binding efficiency of the aptamer to GO was reduced. Therefore, the content of FB1 in corn samples was determined by fluorescence measurements of mixed FAM-labeled F10, GO and corn samples. This method had a good linear relationship in an FB1 concentration range of 0-3000 ng/mL. The equation was y = 0.2576x + 10.98, R2 = 0.9936. The limit of detection was 14.42 ng/mL, and the limit of quantification was 43.70 ng/mL. The recovery of a spiked standard in the corn sample was 89.13-102.08%, and the time of detection was 30 min.

Establishment of an Improved ELONA Method for Detecting Fumonisin B1 Based on Aptamers and Hemin-CDs Conjugates.

Fumonisin B1 (FB1) is a strong mycotoxin that is ubiquitous in agricultural products. The establishment of rapid detection methods is an important means to prevent and control FB1 contamination. In this study, an improved enzyme-linked oligonucleotide assay (ELONA) method was designed and tested to detect the contents of FB1 in maize (corn) samples. F10 modified with biotin was bound to an enzyme label plate that was coated with streptavidin (SA) in advance, and carbon dots (CDs) were used to catalyze the color of tetramethylbenzidine (TMB). The complementary chain of F10 was modified with an amino group and coupled with CDs to obtain conjugates. The sample and conjugates were then added to the enzyme plate coated with F10 (an FB1 aptamer). Upon completion of the color reaction, the absorbance was measured at 450 nm. The LOD of this method was 4.30 ng/mL and the LOQ was 13.03 ng/mL. We observed a linear relationship in the FB1 concentration range of 0-100 ng/mL. The standard curve was y = -0.001482 × x + 0.3463, R2 = 0.9918, and the experimental results could be directly measured visually. The recovery of the maize sample was 97.5-99.23% and 94.54-99.25%, and the total detection time was 1 h.

Determination of Deoxynivalenol and Its Derivative in Corn Flour and Wheat Flour Using Automated On-line Solid-Phase Extraction Combined with LC-MS/MS.

An automated on-line solid-phase extraction (SPE) combined with LC-MS/MS method was developed for determination of deoxynivalenol (DON), 3-acetyl-DON and 15-acetyl-DON in corn flour and wheat flour samples. The extraction solvent of the samples was injected into the automated on-line SPE system to remove matrix interference. After washing step, the targets were eluted from the SPE cartridge into liquid chromatography (LC) column. Several SPE parameters including injection volume, elution volume and eluting flow rate were assessed and optimized. Method validation was evaluated and good linearity was obtained (R2 > 99%) with the limit of detection of 0.1-0.2 µg/kg. Recoveries were evaluated in spiked corn flour and wheat flour samples at three concentrations and the values ranged from 86.5% to 99.7%. The benefit of the present method with automated on-line SPE system is the ability to inject directly pure extracts into LC-MS/MS, offering faster analyses and improving analysis efficiency.

Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack.

Flaxseed (Linum usitatissimum L.) and yerba mate (Ilex paraguariensis) are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. The objective of this work was to formulate a corn snack enriched with flaxseed flour and yerba mate extract and evaluate its physicochemical and sensory properties. Flaxseed flour, added at three levels 1, 3 and 5%, increased the water activity, moisture content and cohesiveness, and decreased the hardness and plastic deformation of the samples. The flour also changed the superficial colour and made the microstructure more compact. On the contrary, yerba mate extract (1 and 3%) decreased the water activity, moisture content and cohesiveness, counteracting the effect of flaxseed flour. Yerba mate increased the plastic deformation and the antioxidant activity of the snacks. The colour was not modified and the microstructure was more fragmented in the presence of yerba mate. Sensory evaluation suggested that flaxseed flour and yerba mate affected the flavour but did not modify the colour and crunchiness of the product.

Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products.

The research study was conducted to utilize by-products of baby corn in the development of soup mix. Baby corn powder was obtained by drying and grinding of cut pieces of baby corn. Different formulations of soup mixes were prepared by altering the level of baby corn powder (10-40%), corn flour, salt, mango, onion, garlic, cumin, black pepper, coriander and sugar powders. Formulation 2-baby corn powder:corn flour:onion powder:garlic powder:salt:sugar:mango powder:coriander powder:cumin powder:black pepper in ratio of 20:42:2:2:10:6:15:1:1:1 was selected best on the basis of proximate, functional, pasting and sensory parameters. Soup mix was stored under ambient conditions and a declining trend was observed for antioxidant activity (67.64-48.41% DPPH inhibition), water absorption index (3.15-2.58 g/g), pH (6.81-4.15) and sensory score whereas total plate count, moisture and viscosity were found increasing after every 15 days interval. After 5 months of storage, color and sensory parameters declined. This study is valuable in promoting exploitation of by-products of baby corn by preparing soup mix that can alleviate the problem of postharvest losses and by-product utilization.

The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling.

Corn flour was prepared by wet-milling with the treatment of neutral protease and the gelatinization, thermal and rheological properties were analyzed. Tortilla was prepared with enzyme treated corn flour (ECF) and additives (xanthan gum and cassava starch) and the properties were analyzed. Compared with dry-milling corn flour (DCF) and wet-milling corn flour (WCF), the ECF had less average particle size (16.74 µm), higher peak viscosity and higher final viscosity of 2997 cP and 3300 cP, respectively. The thermal properties showed that ECF had higher ∆H and lower To, Tp and Tc. The G' of ECF gel (6%, w/w) was higher than that of DCF gel and WCF gel. Dynamic viscoelastic measurement indicated that the tortillas made of ECF had lower G' and G″ over the frequency range (0.1-100 rad/s) after adding xanthan gum and cassava starch. The gel structure of tortillas made of ECF was homogeneous in distribution of pores. The gelatinization, thermal and rheological properties of corn flour were improved by addition of neutral protease. The addition of xanthan gum and cassava starch helped to make the tortilla with porous structure and good sensory quality.

Detoxification of aflatoxin in corn flour by ozone.

BACKGROUND: Corn, which is one of most important agricultural products worldwide, is prone to pollution by aflatoxins (AFs) in many areas, thus seriously jeopardizing human health and threatening economic growth. This study evaluated the effects of ozone on the detoxification of AFs in corn flour (CF) and the moisture content (MC) thereof. RESULTS: The detoxifying effects of ozone on CF became more obvious as the ozone concentration and exposure time increased. After CF was treated with 75 mg L(-1) ozone for 60 min, the contents of AFB1 , AFG1 and AFB2 decreased from 53.60, 12.08 and 2.42 µg kg(-1) to 11.38, 3.37 and 0.71 µg kg(-1) , respectively, which are lower than the maximum limits of AFB1 , AFG1 , AFB2 and total AFs (20 µg kg(-1) ) for CF regulated by the Chinese government. Ozonation significantly affected the MC of CF, and ozone at a higher concentration decreased the MC more drastically. After CF was exposed to 15, 30, 45 and 75 mg L(-1) ozone for 60 min, the MC of CF decreased from 17.4% to below 15%, fulfilling the long-period storage requirements for CF. CONCLUSION: Ozone is potentially applicable in effectively degrading the AFs in CF and in greatly decreasing the MC of CF.

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.

This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

Effect of wheat dextrin on corn flour extrusion characteristics.

Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE was used to design experiments and investigate the effects of variables selected to be studied. Feed moisture content was set at 18-25 %, temperature at 110-150 °C and specific feeding load at 0.100-0.150kg/rev. Moisture content, water absorption and solubility indices, color, sectional expansion index, density, hardness, crispiness (work (Wc) and number of spatial ruptures (Nsr)) and specific mechanical energy were evaluated. A regression model was established using response surface methodology, and processing conditions for optimal quality were generated (e.g., WSI: 96.9 %, SME: 96.9 %, final MC: 93.9 %). Wheat dextrin solubility characteristics for moisture content, WAI and WSI were inconclusive, showing a high tendency to insoluble behavior. For expansion, lightness and SME characteristics depended on processing conditions, especially temperature. Crispness was highest at low MC (18.87 %) x high fiber content (20 %) (e.g., Nsr: 1.2-1.5/mm), whereas values were the lowest at high MC (25.70 %) x low fiber content (0 %) (e.g., Nsr: 0.5-0.7/mm). Optimal conditions were set at 12 % fiber content, 19 % feed moisture content, 130 °C and a specific feeding load of 0.146 kg/rev. This study showed that it is impossible to classify wheat dextrin as acting strictly according to soluble fiber characteristics based on extrudate characteristics.

Visual characterization of microplastics in corn flour by near field molecular spectral imaging and data mining.

As potential hazard to human health, microplastics have attracted increasing attention. Most current studies have addressed the characterization of microplastics from the environment. For microplastics in food, most detections focused on liquid systems such as alcohol, beverages, etc., while there has been quite rare research on microplastics in solid foods with complex matrices. Thus, this study attempted to use three molecular spectral imaging approaches, namely, Fourier transform infrared (FTIR), optical photothermal resonance infrared (O-PTIR), and confocal Raman spectral imaging, combined with chemometrics to characterize the presence of microplastics in corn flour. The results demonstrated that O-PTIR imaging can rapidly sense the presence of microplastics, but its data integrity and visualization were limited. By decomposing the image, FTIR and Raman acquired a more integral distribution. Wherein, microplastics were well depicted by Raman imaging coupled with independent component analysis. Moreover, O-PTIR imaging can quickly detect contaminants at low concentrations but with a low detection rate. Raman imaging underperformed in low-concentration samples but provided a better visualization in mid-concentration samples. Overall, the results confirmed that the visual detection of microplastics in powdered food can be realized by molecular spectral imaging coupled with data mining, which can provide a reference for the detection of microplastics in other foods.

Effect of protein on the gelatinization behavior and digestibility of corn flour with different amylose contents.

The effects of endogenous proteins on the gelatinization behavior and digestibility of waxy corn flour (WCF), normal corn flour (NCF) and high amylose corn flour (HCF) were systematically investigated. Microscopic characteristics showed that the proteins surrounded multiple starch granules, which led to an increase in the particle size of the corn flour, but no significant change in the relative crystallinity. Small angle x-ray scattering experiments during pasting revealed that the starch granules of NCF remained compact, while WCF and HCF were relatively loose. Carbon-13 nuclear magnetic resonance spectroscopy (13C NMR) showed that the proteins retained the helical structure of starch allowing NCF to have a higher Resistant starch(RS) content. The presence of protein led to a decrease in swelling power, viscosity, and in vitro digestibility of starch, and a noticeable increase in gelatinization temperature and thermal stability. RS increased most significantly in NCF from 3.86 % to 15.27 %. The effect of protein on the water activity of starch with different amylose contents after pasting was also inconsistent. This study will contribute to the understanding of the interaction between starch and protein in corn flours with different amylose contents and contribute to the development of corn flours.

Use of Multiple Irradiations and Reference Materials as Comparators in Quality Control of Neutron Activation Analysis Data of Biological Samples.

We propose that several different reactor irradiation times followed by assaying of activity for differential counting periods may be employed for quality control (QC) of neutron activation analysis (NAA) data of biological samples. It is also recommended that three to four reference materials (RMs) of similar matrix but from different agencies such as National Institute of Standards and Technology (NIST, USA), International Atomic Energy Agency (IAEA, Vienna), Institute of Nuclear Chemistry and Technology (INCT, Poland), and National Institute of Environmental Studies (NIES, Japan) including a synthetic multielemental primary standard should always be analyzed simultaneously along with the samples. Finally, the mean ± σ values so obtained may be considered as more reliable after statistical analysis. Our analytical data for Na and K in three RMs (SRM 1572, CRM H-9, and Bowen's Kale) using different irradiation periods of 15 m, 2 h, 6 h, and 1 day were comparable with the certified values within error range of + 0.2 to - 2.7%. We report our data for 20 elements in two candidate RMs corn flour (INCT-CF-3) and soya bean flour (INCT-SBF-4) from the INCT, Poland, where Z-score values for most elements are in reasonable range of certified values.

Optimizing of the extraction conditions for anthocyanin's from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract.

In this study, the Response Surface Methodology was used to optimize the extraction conditions for anthocyanins from purple corn flour (PCF), whereas the optimized extract was characterized in terms of phytochemicals content, inhibitory activity against metabolic associated enzymes and the potential to stimulate the metabolic activity of yeasts. The optimized conditions using a Box-Behnken design (BBD) of response surface methodology (RSM) were as follow: temperature (39 °C), extraction time (5 h), liquid/solid ratio (30 mL/g) and ethanol concentration (73 %), yielding a maximum response predicted and experimental values of 13.77 and 14.04 ± 0.02 mg cyanidin 3-O-glucoside equivalents (C3G)/g dry weight (DW). The extract showed a high content in myricetin, quercetin 3-ß-d-glucoside, kaempferol, whereas the main anthocyanin was C3G. The extract was test the effect on metabolic activity of Saccharomyces cerevisiae, with the highest multiplication rate obtained at 1.2 mg/100 mL. The extract showed potential antidiabetic, hypocholesterolemic and preventive effects against Parkinson's disease and melanoma. The findings provide the optimum conditions to obtain an anthocyanin enriched extract, for multiple applications.

Interaction characterization of zein with cyanidin-3-O-glucoside and its effect on the stability of mulberry anthocyanins and protein digestion.

Ingredient interactions usually occur in food matrix, which may affect their functions and properties. This study aimed to investigate the interactive effects of mulberry and corn protein on pigment stability and zein digestibility. The interaction of main compounds in both ingredients, that is, cyanidin-3-O-glucoside (C3G) and zein, was characterized via their structural, morphological, thermal stability, and digestible properties using multi-spectroscopic techniques, scanning electron microscopy, high performance liquid chromatography, and in vitro digestion models. Results showed that zein exhibited a strong binding affinity for C3G via van der Waals forces and hydrogen bonds determined in fluorescence assays. The secondary structure of zein changed due to C3G binding, with a decrease in α-helix and an increase in ß-sheet. The particle size of zein decreased after interacting with C3G. The zein complexation with mulberry anthocyanin-rich extracts in a simulative food system did not affect the digestibility of zein significantly but enhanced the thermal stability of pigments slightly. Specifically, anthocyanins did not change the susceptibility of zein to pepsin proteolysis, suggesting that binding sites of C3G might not be the cleavage sites of pepsins. These results provide important insight into the binding mechanism of zein and anthocyanins and might help guide the design of anthocyanin-based functional food. PRACTICAL APPLICATION: Zein, as a storage protein widely distributed in corn flour, was commonly co-existing with anthocyanins in starchy food. This study provides insights into the molecular interactions between zein and cyanidin-3-O-glucoside. However, the interaction might not impact the zein digestion but enhance anthocyanin thermal stability. The findings of this work could throw light on the selection of ingredients rich in zein and anthocyanins in the food industry.

In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs.

Food fortification in low-income settings is limited due to the lack of simple quality control sensing tools. In this study, we field validated a paper-based, smartphone-assisted colorimetric assay (Nu3Px) for the determination of iron in fortified flours against the gold standard method, atomic emission spectrometry (AES). Samples from commercial brands (n = 6) were collected from supermarkets, convenience stores, and directly from companies in Mexico and characterized using both Nu3Px and AES. Nu3Px's final error parameters were quantified (n = 45) via method validation final experiments (replication and comparison of methods experiment). Qualitative pilot testing was conducted, assessing Nu3Px's accept/reject batch decision making (accept ≥ 40 µg Fe/g flour; reject < 40 µg Fe/g flour) against Mexico's fortification policy. A modified user-centered design process was followed to develop and evaluate an alternative sampling procedure using affordable tools. Variation of iron content in Mexican corn flours ranged from 23% to 39%. Nu3Px's random error was 12%, and its bias was 1.79 ± 9.99 µg Fe/g flour. Nu3Px had a true mean difference from AES equal to 0 and similar variances. AES and Nu3Px made similar classifications based on Mexico's policy. Using simple, affordable tools for sampling resulted in similar output to the traditional sampling preparation (r = 0.952, p = 0.01). The affordable sample preparation kit has similar precision to using analytical tools. The sample preparation kit coupled with the smartphone app and paper-based assay measure iron within the performance parameters required for the application to corn flour fortification programs, such as in the case of Mexico.

Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.

The present study investigated the effect of honey and extrusion processing parameters on techno-functional and bioactive properties of whole-grain corn flour breakfast cereals. The central composite rotatable design (CCRD) was used to plan the experiments using feed moisture (FM), extrusion temperature (ET), and honey level as process variables and sectional expansion ratio (SER), bulk density (BD), water absorption index (WAI), water solubility index (WSI), and textural hardness as response variables. The feed containing honey and whole-grain corn flour was extruded through a twin-screw extruder according to CCRD. The data were fit to the appropriate regression models based on model significance and insignificant lack of fit. The selected experiments from CCRD were considered for studying the bioactive properties, and the effect of ET and honey level on bioactive properties was determined. The results of the study indicated that FM and honey adversely affected the SER, BD, and textural hardness, while ET augmented these properties of breakfast cereals. The WAI decreased with an increase in honey level and ET during extrusion. The incremental addition of honey in the mix as well extrusion at elevated temperature led to higher WSI. The whole-grain corn flour added with 10.22% honey and extruded at 16.06% FM, and 138.07°C ET produced optimum quality breakfast cereals with 0.70 desirability. The total phenolic content of breakfast cereals decreased, and antioxidant activity and hydroxymethylfurfural content increased upon extrusion at the higher temperatures. Honey addition lowers the loss of phenolic content during extrusion and improves the antioxidant activity of breakfast cereals.

Influence of processing on total and extractable mineral content of products prepared from potato flour.

Potato (Solanum tuberosum) flour developed was used for preparing doughnuts, sevian, cutlet, kofta and vadi along with defatted soy (Glycine max) flour and corn (Zea mays) flour. Frying and fermentation were the major processing techniques employed for the development of these products. Significant differences in protein, ash and fat contents of all the products were observed due to their compositional differences. Processing did not affect on total mineral content. Processing increased (p < 0.05) mineral availability. Processed products had lower amount of anti nutrients as compared to raw counterparts and thus, higher mineral availability.

Physicochemical properties and microstructure of corn flour-cellulose fiber extrudates.

In this study, corn flour with 24% w/w moisture content was extruded, and cellulose at varied weight ratios was added in order to investigate its effect on the extrudate's physicochemical properties. Twin-screw extrusion was divided into five temperature zones, and the screw temperature profile was 60℃, 120℃, 140℃, 120℃, and 110℃, respectively, and screw speed was 150 rpm. The cellulose content was 1%-15% w/w. Results showed that the addition of cellulose led to an increase in hardness, L* and b* of the extruded samples, and a decrease in degree of expansion, a*, thermal enthalpy of the sample paste. The sample paste exhibited a solid-like characteristic. Microscopic morphology analysis showed that surface wrinkles of the sample increased with the increase of cellulose addition. The addition of cellulose can effectively increase the degree of puffing of corn flour-cellulose fiber extrudates.