Changes in functional properties during fermentation of Amorphophallus paeoniifolius (Dennst.) Nicolson yam using Lactobacillus plantarum

Abstract

The purpose of this study was to see how inoculum loading (2 and 5% v/v) and fermentation period (0–72 h) affected the functional properties of A. paeoniifolius (Dennst.) Nicolson yam flour. L. plantarum fermentation was used to ferment the sliced yam. In general, swelling power of modified flour increased along with the increasing of inoculum and fermentation time but not significant, while the water solubility index reduced significantly by fermentation. The water absorption capacity of flour increased significantly as inoculum concentration and fermentation period were increased, and then decreased with the length of the fermentation process. Bulk density implied that the fermentation process formed an open structure of starch granule with a higher proportion of void spaces. The FTIR analysis showed the modification of functional groups of starch that indicates the change of physicochemical properties along the fermentation process due to the interaction of L. plantarum. The color of the treated flour whiter than control makes its application for various food products will be wider. This result suggested that fermentation by 5% L. plantarum within 48 h could provide a greater extent of flour such as processed cheese, sausage, dough, and baked products.

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

“…Frontiers in Food Science and Technology frontiersin.org significant differences were detected, sample A showed the lowest WAC compared to those of samples B and C. This can be attributed to the proximate composition of semolina A, namely, higher protein and lipid content, leading to a more compact network, or to a higher degree of damaged starch granules due to harsher drying conditions, making the starch less available for imbibing water. It is worth noting that the higher is the water uptake, the higher are the amylose leaching, cooking losses, and loss of starch crystalline structure (Syah et al, 2022). Sample A showed the lowest cooking losses, however, all types of spaghetti studied, as reported in Table 6, showed values of CL comparable to those of high-quality durum wheat pasta, which should not exceed 7-8 g/100 g (Piwińska et al, 2016).…”

Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

“…In order to improve the properties of bread enriched in flax cake or lupine flour, these raw materials were submitted to fermentation. There are many scientific reports proving that fermentation increases the nutritional value of raw materials [10,[32][33][34][35]. Stodolak et al [34] stated that the fermentation period increases the content of phenolic compounds (13-85%) and doubles the radical scavenging activity of flax cake.…”

Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour

“…Water absorption was closely related to the amount of water needed for starch gelatinization, starch granule composition, and physical properties of starch after reacting with water (Yazid et al, 2018). Water absorpsion is influenced by the presence of hydrophilic constituents such as polysaccharides of the starch (Syah et al, 2022). Starch granules are consisted of amorphous and crystalline regions.…”

“…The physical analysis consists of yield (Widara, 2012), bulk density (Syah et al, 2022), the weight of 100 grains (Widara, 2012), water absorption (Dewi, 2008), and color (L*, a*, b*) (DeMan, 1999). The yield was measured by comparing the weight of analog rice compared to the raw material.…”