Abstract
Breadfruit contains a high amount of carbohydrate, but it has short shelf life. Processing it into flour has the advantage of extending its shelf life and making the next process easier. The aim of this work was to study the effect of fermentation time by Lactobacillus plantarum FNCC 0027 on the chemical, physical and physico-chemical properties of modified breadfruit flour. The experimental design of this research was Completely Randomized Design (CRD) with variation of fermentation time (0, 12, 24, 36, 48, and 60 hours) as the factor. Reducing sugar values had a fluctuative trend. Longer fermentation time produced breadfruit flour with lower bulk density but higher whiteness index. No significant differences were found in the solubility contents. Water absorption, oil absorption, swelling power, gelatinization temperature, gelatinization time and setback viscosity of modified breadfruit flour were higher than unfermented breadfruit flour. Twenty-four hours was chosen as the optimum fermentation time to produce modified breadfruit flour.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Materials Science and Engineering
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
