Changes in physical properties and composition ratio of waxy corn starch (Zea mays ceratina) due to microbiological modification
Year: 2025
Type: article
Abstract: Aims: Waxy corn (Zea mays ceratina) is a potential commodity that can be developed as a raw material for food products.Waxy corn has limited use in food products because it has starch characteristics which are dominated by amylopectin.The aim of this study was to determine the ability of Saccharomyces cerevisiae to hydrolyze starch and to change the physical and chemical characteristics of starch. Methodology and results:The research design was a completely randomized design (CRD) with the treatment factor of S. cerevisiae concentration, namely F1: 0%, F2: 0.5%, F3: 1%, F4: 1.5% and F5: 2%.Each treatment was repeated 3 times.The study revealed alterations in both the physical properties and composition ratio of waxy corn starch following microbiological modifications.The starch content reached a peak of 80.14%, amylose content peaked at 19.53%, pH levels ranged from 4.37 to 4.90 viscosity measured 526.33 mPa.s and swelling power decreased to 4.32%.Conclusion, significance and impact of study: Fermenting waxy corn starch with S. cerevisiae offers potential benefits in food and industrial applications by improving viscosity control, reducing swelling and enhancing starch yield, thereby demonstrating innovative advancements in starch modification with economic advantages across various industries.
DOI: 10.21161/mjm.220045
Authors: Ahmad, L., Liputo, S. A., Mutsyahidan, A. M. A., Ahmad, H.
Institution: State University of Gorontalo
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $110
OpenAlex ID: W7111368234
FWCI:
Cites:
Cited by:
Related to: