Abstract
A modification on nixtamalization process of dent corn (Zea mays identata) was conducted in order to recover natural folic acid-rich corn. Nixtamalization process on varieties of white dent corn and yellow dent corn subsequently were performed by steeping solution of Ca(OH)2 at concentrations of 0, 10, 20 and 30 % (w/w corn dissolved protein) for 18 hours, and boiling at 90 °C for 15, 30, 45 and 60 minutes. Result of research showed that concentration of Ca(OH)2 solution becoming more and more high and long boiling time increased both folic acid and reducing sugar, dropped total solids and total sugar, and fluctuated dissolved protein for both types of corn. Nixtamalization optimalization of white dent corn and yellow dent corn were achieved at combination of Ca(OH)2 20 % (w/w corn dissolved protein) for 60 minutes of boiling and Ca(OH)2 30 % for 30 minutes of boiling and gave folic acid of 466.81 and 506.74 μg/mL, respectively. In this condition, it is occurred an increase of folic acid 192.3 % (1.9 folds) and 139.89 % (1.4 folds) when compared to initial material of corn. Identification on folic acid monomer and glutamic acid monomer of both nixtamalized dent corn and yellow dent corn at optimum operation condition displayed domination of folic acid monomer with molecular weight (MW) 442.56 Dalton (Da.) with relative intensity 25.51 %, and 441.73 Da. with relative intensity 100 %, while glutamic acid monomer of nixtamalized yellow dent corn and nixtamalized white dent corn were dominated by monomer with MWs of 148.27 Da. and 148.32 Da., and relative intensity 3.73 and 1.8 %.
Highlights
IntroductionWheat and rice together accounted for about 89 % of total cereal production worldwide
Cereal grains have been the staple component of human diet for thousands of years
LC system is integrated with Q-tof Mass Spectrometer by Electro Spray Ionization (ESI), in which scan mode is performed in range of m/z 100 – 1200 at 140 °C
Summary
Wheat and rice together accounted for about 89 % of total cereal production worldwide. Cereal grains are still the most important source of calories to the majority of the world population. About 60 % of calories are derived from cereals, whereas in the developed world it is only 30 % [1,2,3]. Corn (Zea mays identata) is one of the best cereal grains as potential source of polysaccharides to produce energy and to build body, which is supported by functional properties as sufficient high source of protein (7 – 9 %). Due to high protein concentration, corn has the most important source of folic acid, in which folic acid is composed by glutamic acid expressed as dissolved protein [4]. In order to achieve corn products as natural source of folic acid for smart food and to diversify a wide variety and attractive products, it can be conducted through nixtamalization process
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