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Chemical properties, particle shape, and size of fermented local white corn flour of anoman fs variety
Rahmawati R.a, Maulani R.R.b, Saputra D.c
a Sahid University, Jakarta Selatan, 12870, Indonesia
b School of Life Science and Technology, Institut Teknologi Bandung, Bandung, 40132, Indonesia
c Department of Food Technology, Bina Nusantara University, Tangerang, 15326, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]© 2018, Penerbit UTM Press. All rights reserved.This research aims to study the chemical characteristics, the shape and size of the particles from local white corn flour fermented with indigenous yeast and mold. The fermentation processes studied are 1) fermentation with the addition of complete yeast and mold at 0 hour of fermentation and addition of amylolitic cultures at 16 hours of fermentation (AC1); 2) fermentation with the addition of complete yeast and mold at 0 hour, amylolitic cultures at 16 hours and 32 hours (AC2); and 3) fermentation with the addition of non-toxic culture at 0 hour, amylolitic cultures at 16 hours and 32 hours (NTS). Observations are conducted at 36, 48, 60, and 72 hours of fermentation. The results show that the addition of AC1, AC2, and NTS starters during fermentation generally lowers the moisture, ash, protein, fat, and amylose and pH value of the corn flour. Lowered chemical contents of local white corn flour due to the fermentation process is beneficial, both in terms of nutritional contents and functional properties. Another advantage is that the flour does not smell sour. All of the flours have the same granule shape as the control has, but addition of the starter AC1, AC2, and NTS makes smaller corn flours than the control.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Chemical properties,Fermentation,Indigenous yeast mold,Local white corn,Particle shape & size[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text]This research was funded by Director of Research and Community Service of Directorate General of Research and Research Development of Ministry of Research, Technology and Higher Education of the Republic of Indonesia on In accordance with Letter of Appointment Agreement of Implementation of Research and Community Service Programs Number: 104 / SP2H / PPM / DRPM / II / 2016 by Fundamental Scheme.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.11113/jt.v80.11017[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]