Abstract

This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF); 2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde.

Highlights

  • Corn is an important carbohydrate source after rice in Indonesia

  • Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process

  • U: Unfermented flours; 36SF: flour made from corn grits after 36 hours of spontaneous fermentation, 36CC: flour made from corn grits after 36 hours of fermentation with addition of a complete starter culture; 36AC: flour made from corn grits after 36 hours of fermentation with complete culture and additional amylolytic starter (AC) culture at 16 hours of fermentation

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Summary

Introduction

The utilization of corn flours and/or starches in native form is limited due to its physical properties, especially with regard to the retrogradation properties, syneresis of pasta, and low stability of pasta at high temperature and at low pH [1]. There is a need to modify flour properties to improve its pasting properties. Corn flour is made by soaking corn kernels in water followed by the process of draining, drying and milling. Aini et al (2010) [2] showed that changes in the physicochemical properties of white corn flour produced was attributable to the spontaneous fermentation occurring during soaking. Several other studies of spontaneous fermentation of corn have been published, such as in the production of ogi [3] and pozol [4] which are African traditional foods

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