HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL

Nur Aini ., Purwiyatno Hariyadi, Tien R. Muchtadi, Nuri Andarwulan

Abstract


HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI  TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL

[Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of

White Corn Flour Influenced by Particle Size]

Nur Aini 1)*, Purwiyatno Hariyadi 2, 3), Tien R. Muchtadi 2),  dan Nuri Andarwulan 2,3)

1)Program Studi dan Teknologi Panagan Universitas Soedirman

2) Departemen Ilmu dan Teknologi Pangan, FATETA-IPB

3)South East Asian Food & Agriculture Science & Tcehnology (SEAFAST) Center Institut Pertanian Bogor

 

Diterima  23 November 2009 / Disetujui 16 Juni 2010

ABSTRACT

 

The uses of white corn in Indonesia’s food industries are still limited. To explore the potential uses, evaluation of functional properties of white corn flour is needed. The objective of this study was to evaluate the gelatinization properties of white corn flour, and its changes as affected by spontaneous fermentation of white corn grits and particle size of its flour.  White corn flour was prepared by soaking of white corn grits followed by drying and grinding.  Soaking was done in a closed pan at a controlled temperature, to promote spontaneous fermentation.  The fermented  flour was fractionated by particle size using multiple sieves of 100 mesh (150 µm), 150 mesh (106 µm) and 200 mesh (75µm) and analyzed for its chemicals, physicals and gelatinization characteristics. The result showed that the smaller particle size resulted in increased breakdown viscosity and the tendency to retrogradate. Overall, the  result showed that control of length of fermentation of corn grits and particle size could be used as a mean to control breakdown viscosity and tendency to the retrogradation of the corn flour.

 

Key words: white corn flour, gelatinization, particle size, spontaneous fermentation

Keywords


white corn flour; gelatinization; particle size; spontaneous fermentation

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