Pasting Properties of White Corn Flours of Anoman 1 and Pulut Harapan Varieties as Affected by Fementation Process

Rahmawati Farasara^1,2, Purwiyatno Hariyadi^1,3, Dedi Fardiaz^1,3, Ratih Dewanti-Hariyadi^1,3

¹Department of Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia.
²Department of Food Technology, Sahid University, Jakarta, Indonesia.
³Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor, Indonesia.

DOI: 10.4236/fns.2014.521215                

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.

Keywords

Pasting, Corn Flour, White Corn, Fermentation

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Aini, N. and Hariyadi, P. (2010) Gelatinization Properties of White Maize Starch from Three Varieties of Corn Subject to Oxidized and Acetylated-Oxidized Modification. International Food Research Journal, 17, 961-968.
[2]	Aini, N., Hariyadi, P., Muchtadi, T.R. and Andarwulan, N. (2010) Hubungan Antara Waktu Fermentasi grits Jagung Dengan Sifat Gelatinisasi Tepung Jagung Putih Yang Dipengaruhi Ukuran Partikel. Jurnal Teknologi Dan Industri Pangan, 21, 18-24.
[3]	Nago, M.C., Hounhouigan, J.D., Akissoe, N., Zanou, E. and Mestres, C. (1998) Characterization of the Beninese Traditional Ogi, a Fermented Maize Slurry: Phisicochemical and Microbiological Aspects. International Journal of Food Science Technology, 33, 307-315. http://dx.doi.org/10.1046/j.1365-2621.1998.00169.x
[4]	Omar, N.B. and Ampe, F. (2000) Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol. Applied & Environmental Microbiology, 66, 3664-3673. http://dx.doi.org/10.1128/AEM.66.9.3664-3673.2000
[5]	Rahmawati, Dewanti-Hariyadi, R., Hariyadi, P., Fardiaz, D. and Richana, N. (2013) Isolation and Identification of Microorganisms during Spontaneous Fermentation of Maize. Jurnal Teknologi Dan Industri Pangan, 24, 34-44.
[6]	Suarni, U. (2005) Karakteristik Sifat Fisikokimia Dan Amilograf Tepung Jagung Sebagai Bahan Pangan. Prosiding Seminar Dan Lokakarya Nasional Makasar 2005. Pusat Penelitian Dan Pengembangan Tanaman Pangan. Badan Penelitian Dan Pengembangan Pertanian. Departemen Pertanian, South Jakarta City.
[7]	Ghosh, B. and Ray, R.R. (2011) Current Commercial Perspective of Rhizopus oryzae: A Review. Journal of Applied Sciences, 11, 2470-2486.
[8]	Tang, B., Pan, H., Tang, W., Zhang, Q., Ding, L. and Zhang, F. (2011) Fermentation and Purification of Cellulase from a Novel Strain Rhizopus stolonifer var. Reflexus TP-02. Biomass and Bioenergy, 36, 366-372. http://dx.doi.org/10.1016/j.biombioe.2011.11.003
[9]	Heerd, D., Yegina, S., Tari, C. and Fernandez-Lahore M. (2012) Pectinase Enzyme-Complex Production by Aspergillus spp. in Solid-State Fermentation: A Comparative Study. Food and Bioproducts Processing, 90, 102-110. http://dx.doi.org/10.1016/j.fbp.2011.08.003
[10]	Panagiotou, G., Kekos, D., Macris, B.J. and Christakopoulos, P. (2003) Production of Cellulolytic and Xylanolytic Enzymes by Fusarium oxysporum Grown on Corn Stover in Solid State Fermentation. Industrial Crops and Products, 18, 37-45. http://dx.doi.org/10.1016/S0926-6690(03)00018-9
[11]	Li, X.Y., Liu, Z.Q. and Chi, Z.M. (2008) Production of Phytase by a Marine Yeast Kodamaea ohmeri BG3 in an Oats Medium: Optimization by Response Surface Methodology. Bioresource Technology, 99, 6386-6390. http://dx.doi.org/10.1016/j.biortech.2007.11.065
[12]	Bussamara, R., Fuentefria, A.M., de Oliveira, E.S., Broetto, L., Simcikova, M., Valente, P., Schrank, A. and Vainstein, M.H. (2010) Isolation of a Lipase-Secreting Yeast for Enzyme Production in a Pilot-Plant Scale Batch Fermentation. Bioresource Technology, 101, 268-275. http://dx.doi.org/10.1016/j.biortech.2008.10.063
[13]	Mohamed, L., Zakaria, M., Ali, A., Senhaji, W., Mohamed, O., Mohamed, E., Hassan, B. and Mohamed, J. (2007) Optimization of Growth and Extracellular Glucoamylase Production by Candida famata Isolate. African Journal of Biotechnology, 6, 2590-2595.
[14]	Wojtatowicz, M., Chrzanowska, J., Juszczyk, P., Skiba, A. and Gdula, A. (2001) Identification and Biochemical Characteristics of Yeast Microflora of Rokpol Cheese. International Journal of Food Microbiology, 69, 135-140. http://dx.doi.org/10.1016/S0168-1605(01)00582-7
[15]	Omemu, A.M., Oyewole, O.B. and Bankole, M.O. (2007) Significance of Yeasts in the Fermentation of Maize for ogi Production. Food Microbiology, 24, 571-576. http://dx.doi.org/10.1016/j.fm.2007.01.006
[16]	Zhu, L.J., Liu, Q.Q., Sang, Y., Gu, M.G. and Shi, Y.C. (2010) Underlying Reasons for Waxy Rice Flours Having Different Pasting Properties. Food Chemistry, 120, 94-100. http://dx.doi.org/10.1016/j.foodchem.2009.09.076
[17]	Claver, I.P., Zang, H., Li, Q., Zhu, K. and Zhou, H. (2010) Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches. International Journal of Molecular Sciences, 11, 3002-3015. http://dx.doi.org/10.3390/ijms11083002
[18]	Sandhu, K.S., Singh, N. and Malhi, N.S. (2007) Some Properties of Corn Grains and Their Flours I: Physicochemical, Functional and Chapati-Making Properties of Flours. Food Chemistry, 101, 938-946. http://dx.doi.org/10.1016/j.foodchem.2006.02.040
[19]	Xie, S.X., Liu, Q. and Cui, S.W. (2005) Food Carbohydrates: Chemistry, Physical Properties, and Applications. Taylor & Francis Group, London.
[20]	Oke, M.O. and Bolarinwa, I.F. (2012) Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour. International Scholarly Research Network. ISRN Agronomy, 2012, Article ID: 978709. http://dx.doi.org/10.5402/2012/978709
[21]	Zaidul, I.S.M., Norulaini, N.A.N., Omar, A.K.M., Yamauchi, H. and Noda, T. (2007) RVA Analysis of Mixtures of Wheat Flour and Potato, Sweet Potato, Yam, and Cassava Starches. Carbohydrate Polymers, 69, 784-791. http://dx.doi.org/10.1016/j.carbpol.2007.02.021
[22]	Blazek, J. and Copeland, L. (2008) Pasting and Swelling Properties of Wheat Flour and Starch in Relation to Amylose Content. Carbohydrate Polymers, 71, 380-387. http://dx.doi.org/10.1016/j.carbpol.2007.06.010
[23]	Wong, D.W.S. (1989) Mechanism and Theory in Food Chemistry. AVI Book, New York.