IJSTR

International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us
CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT
QR CODE
IJSTR-QR Code

IJSTR >> Volume 2- Issue 5, May 2013 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



The Effect Of Fermentation On Adsorption Isotherm Corn Flour And Corn Crackers

[Full Text]

 

AUTHOR(S)

Andi Sukainah, Abu Bakar Tawali, Salengke, Amran Laga

 

KEYWORDS

Keywards: Fermentation, adsorption, isotherm, corn flour, corn crackers

 

ABSTRACT

Abstract: Fermentation is one of the food material processing techniques to improve the nutritional value of a product. The purpose of this study was to examine the effect of fermentation on isotherm sorption in corn flour and corn crackers. The varieties of corn used were BISI 2 and POP obtained from Cereal Crops Research Institute of Sulawesi Selatan. Steps involved in this study include flouring, fermentation, analysis of nutrient content and isothermic sorption at 30șC and 40șC with humidity of 50%, 60%, 70%, and 80%. The results showed that the fermentation of all corn flours can improve nutritional value which were observed in both corn varieties. Likewise, isothermic sorption with type II (sigmoid) on all types of corn were observed (fermented and unfermented) in corn flour and corn crackers. Based on the volume of water absorbed during the storage process, it appeared that there was an effect of the fermentation on corn flour either at a temperature of 30șC or 40șC, particularly humidity at humidity of <60%. Whereas, the fermentation treatment on corn crackers showed a positive influence at the storage temperature of 30șC in all corn varieties. At storage temperature of 40șC, fermentation treatment affect only the BISI 2 varieties.

 

REFERENCES

[1]. Lamsal, B.P., P. Pathirapong, and S. Rakshit, Microbial growth and modification of corn distillers dried grains with solubles during fermentation. Industrial Crops and Products, 2012. 37(1): p. 553-559.

[2]. Liu, C.-z. and X.-y. Cheng, Improved hydrogen production via thermophilic fermentation of corn stover by microwave-assisted acid pretreatment. International Journal of Hydrogen Energy, 2010. 35(17): p. 8945-8952.

[3]. Mohiedeen, I.E., et al., Effect of fermentation and cooking on protein quality of maize (Zea mays L.) cultivars. International Journal of Food Science & Technology, 2010. 45(6): p. 1284-1290.

[4]. Mjoun, K., K.F. Kalscheur, and A.D. Garcia, Fermentation characteristics and aerobic stability of wet corn distillers grains with solubles ensiled in combination with whole plant corn. Journal of the Science of Food and Agriculture, 2011. 91(7): p. 1336-1340.

[5]. Oke, M.O. and I.F. Bolarinwa, Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour. ISRN Agronomy, 2012. 2012: p. 4.

[6]. Yao, L., et al., Effects of fermentation substrate conditions on corn–soy co-fermentation for fuel ethanol production. Bioresource Technology, 2012. 120(0): p. 140-148.

[7]. Cui, L., D.-j. Li, and C.-q. Liu, Effect of fermentation on the nutritive value of maize. International Journal of Food Science & Technology, 2012. 47(4): p. 755-760.

[8]. Cova, A., et al., The effect of hydrophobic modifications on the adsorption isotherms of cassava starch. Carbohydrate Polymers, 2010. 81(3): p. 660-667.

[9]. Chisté, R.C., et al., Sorption isotherms of tapioca flour. International Journal of Food Science & Technology, 2012. 47(4): p. 870-874.

[10]. Moreira, R., et al., Water adsorption and desorption isotherms of chestnut and wheat flours. Industrial Crops and Products, 2010. 32(3): p. 252-257.

[11]. Sopade, P.A., et al., MOISTURE-SORPTION ISOTHERMS OF IRISH AND SWEET POTATOES. Journal of Food Process Engineering, 2010. 33(3): p. 385-397.

[12]. Bolade, M., Effect of Flour Production Methods on Yield, Physicochemical Properties of Maize Flour and Rheological Characteristics of Maize-Based Non-Fermented Food Dumpling. African Journal of Food Science 2009. 3(10): p. 288-298.

[13]. Amankwah, E.A., J. Barimah. R. Acheampong, L.O. Addai & C.O. Nnaji, Effect of fermentation and Malting on the Viscosity of Maize-Soyabean Weaning Blends. Pakistan Journal of Nutrition, 2009. 8(10): p. 1671-1675.

[14]. Amankwah, E.A., J. Barimah, A.K.M. Nuamah, J.H. Oldham & C.O. Nnaji, Formulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal. Pakistan Journal of Nutrition, 2009. 8(11): p. 1747-1752.

[15]. ABD EL-KHALEK, E. and G.P.J. JANSSENS, Effect of extrusion processing on starch gelatinisation and performance in poultry. World's Poultry Science Journal, 2010. 66(01): p. 53-64.

[16]. Huang, M. and S. Zhang, Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor. Brazilian Journal of Microbiology, 2011. 42: p. 1343-1348.

[17]. Alsaffar, A.A., Effect of food processing on the resistant starch content of cereals and cereal products – a review. International Journal of Food Science & Technology, 2011. 46(3): p. 455-462.

[18]. Chan, H.-T., R. Bhat, and A.A. Karim, Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch. Food Chemistry, 2010. 120(3): p. 703-709.

[19]. Clementson, C.L. and K.E. Ileleji, Particle heterogeneity of corn distillers dried grains with solubles (DDGS). Bioresource Technology, 2012. 107(0): p. 213-221.

[20]. Cornejo-Villegas, M.A., et al., Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder. Journal of Food Engineering, 2010. 96(3): p. 401-409.

[21]. Hoffman, P.C., et al., A query for effective mean particle size in dry and high-moisture corns. Journal of Dairy Science, 2012. 95(6): p. 3467-3477.

[22]. Sokrab, A.M., I.A. Mohamed Ahmed, and E.E. Babiker, Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes. International Journal of Food Science & Technology, 2012. 47(5): p. 1037-1043.