EFFECT OF STEEPING TIME AND LACTIC ACID CONCENTRATION ON EXTRACTION OF STARCH FROM CORN FLOUR

Abstract

The study was conducted to evaluate the effect of different steeping times (2h, 4 h, and 6 h), steeping temperature (40oC, 45 oC, 50 oC, and 55 oC) and lactic acid concentration (T0=control sample, T1=250ml, T2=350ml, T3=450ml and for T4=550ml) on starch recovery from corn flour. Corn flour was stepped with different lactic acid concentrations (T0=control sample, T1=250ml, T2=350ml, T3=450ml, and T4=550ml) and fixed SO2 (0.2 g for all samples) over the different steeping time (2h, 4 h, and 6 h) and different steeping temperature (40 o C, 45 o C, 50 o C and 55 o C). The result showed that the maximum yield of starch obtained in sample T4 at 55 oC for 6 h of steeping, i.e 32.53%, and minimum amount of starch yield obtained in sample T0 at 40 oC for 2 h of steeping, i.e 19.10%. On the other side maximum amount of fiber yield was obtained in sample T0 at 40 o C for 2 h of steeping, i.e 61.56%, and the minimum amount of fiber yield was obtained in sample T4 at 55 o C for 6 h of steeping, i.e 30.15%.