Physicochemical and Functional Properties of Fermented Adlay (Coix lacryma jobi-L) Flour

Abstract

Modification of adlay (Coix lacryma jobi-L) used lactic acid bacteria fermentation had been done. Fermentation caused changes in the function properties of flour. This study aimed to analyze the physicochemical and functional properties of adlay flour fermented using lactic acid bacteria. Adlay polished grains was fermented by lactic acid bacteria at different type and fermentation time. The experimental design used a completely randomized design, two factors and three replications. First factor was bacterial type (Lactobacillus plantarum and Pediococcus acidilactici) and the second was fermentation time (24, 48, 72 h). The result showed that the fermentation process affected the decrease of moisture content, a* value, b* value, water and oil holding capacity, peak viscosity, final viscosity and peak time of adlay flour. Otherwise, the fermentation process increased the L* value of adlay flour. The difference in bacterial type and fermentation time were not significantly affect the moisture content, pasting temperature, and morphology of adlay flour.