Improvement in corn flour applicability using lactic acid fermentation: A mechanistic study

Abstract

In order to enhance the applicability of corn flour using fermentation, Lactococcus lactis was isolated from pickle juice and was cultivated into a stable bacterial suspension with a bacterial concentration of 107–108 cfu/mL and a pH of 4.00. Combination of: (i) a fermentation liquid obtained by dilution of this bacterial culture with pure water to a final concentration of 20%; (ii) a temperature of 37°C; and (iii) a fermentation time of 4 days resulted in optimal fermentation of corn flour. The water‐retention capacity of the fermented corn flour was approximately 75% of unfermented corn flour. Standardized corn dough was prepared using fermented and unfermented corn flour, and the viscidity and elasticity of the fermented corn dough were found to be approximately three times those of the unfermented corn dough. Both maximum tensile resistance and maximum tensile ratio of fermented corn dough were more than two times greater than unfermented corn dough. Analysis of the starch molecules in fermented and unfermented corn flour showed that the fermented corn starch particles were generally smaller and were irregularly shaped with many more water‐permeable holes. The fermented corn starch had a lower molecular weight on average and a higher amount of amylose than unfermented corn starch and was partially hydrolyzed, with amylopectin as the major substrate. There was no noticeable difference between the fermented and unfermented corn starch regarding crystal structure, but the degree of crystallinity of the fermented corn starch was much lower than that of unfermented corn starch.

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

“…The fermented dough has lower hardness, more cohesiveness, and chewiness as compared to the unfermented corn dough. Yang et al () studied the amylase‐rich fermented maize fortified flour and concluded better textured fermented flour which is in conformity with our study. Hardness is actually the maximum force applied on the dough, and lower hardness enables the easy processing of flour.…”

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Corn is considered to be the third most grown crop in the world, but most of the crop is transformed into fodder or ethyl alcohol and approximately only 5% is directly consumed by humans (Yang, Hui, Qiang, & Hua, 2017). The objective of modification is to enable the limited use of corn in the wide domain of applications.

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The effect of lactic acid bacteria and co‐culture on structural, rheological, and textural profile of corn dough

“…It is reported that the acid-induced gelation due to LC and LF causes rigidity in flour and results in more hardness (Hu et al, 2007). Yang (Yang et al, 2017) worked on the fermented amylase-rich fortified maize flour and found better textured fermented flour concluded less hardness, more cohesiveness, gumminess, and chewiness which is in accordance to this study. Oladeji (Oladeji et al, 2014) analyzed and developed carrot-fortified fermented corn flour and concluded some favorable rheological attributes which is more compatible to produce a good product.…”

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

“…The changes in the DO and DD values of fermented rice starch were mainly due to alterations in the ordered structure of some starch molecules after fermentation. Fermentation modifies the chain distribution of branched starch, thereby reducing its short-range order [50,51]. Yang et al [51] obtained similar results in their experiments on lactic acid bacterial fermentation of corn starch, confirming the degradation of branched starch through fermentation.…”