| Issue |
E3S Web Conf.
Volume 344, 2022
International Food Conference (IFC 2021)
|
|
|---|---|---|
| Article Number | 03004 | |
| Number of page(s) | 11 | |
| Section | Fermented Food | |
| DOI | https://doi.org/10.1051/e3sconf/202234403004 | |
| Published online | 25 March 2022 | |
Amylose Content and Physical Changes in Waxy Corn Starch Modification by Spontaneous Fermentation
1 Departement of Food Science and Technology, Universitas Negeri Gorontalo. Kota Gorontalo, Provinsi Gorontalo Indonesia.
2 Department of Food Science, Faculty of Agriculture Technology Universitas Gadjah Mada, Sleman, Provinsi DI Yogyakarta Indonesia
* Corresponding author: djagal@ugm.ac.id
This study aimed was to determine the changes in the ratio of amylose and amylopectin and the physical properties of spontaneously fermented waxy corn starch (WCS) granules. The results showed that the amylose content of WCS which was fermented spontaneously from 9 to 15 days experienced a significant change with native starch, namely, ± 86 – 117%. The hydrolyzed process is caused by lactic acid bacteria activity. The highest activity showed at 15th-day fermentation. Changes in starch composition also affect the swelling power, solubility, water absorption, and gelatinization profile of WCS. Starch that was fermented for 15th-days had the highest amylose percentage (24.92%) the otherwise, had the lowest swelling value compared to native starch. The percent solubility of fermented starch increased with increasing the amount of amylose and on the 15th day of fermentation, the highest value was (65.56%). Water absorption increased until the 6th-day of fermentation and then decreased due to an increase in the amount of amylose. The gelatinization profiles of native starch and fermented modified starch were of the same type.
Key words: starch / amylose / fermentation / waxy corn / Solubility
© The Authors, published by EDP Sciences, 2022
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