CHEMICAL PROPERTIES, PARTICLE SHAPE, AND SIZE OF FERMENTED LOCAL WHITE CORN FLOUR OF ANOMAN FS VARIETY
DOI:
https://doi.org/10.11113/jt.v80.11017Keywords:
Fermentation, indigenous yeast mold, local white corn, chemical properties, particle shape & sizeAbstract
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.
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