Dublin Core
Title
Effect of fermentation on the quality characteristics of nixtamalized corn
Creator
Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa
Description
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied to nixtamalized corn mixed with traditional steeped corn it is expected to further improve the functionality, improve nutritional quality and provide an alternative corn-based ingredient. The objective of this study was to investigate the chemical and functional properties of fermented blends of steeped and nixtamalized corn. A 3×5 factorial experimental design with fermentation time (0, 24, 48 h) and blends composition (0:100, 25:75, 50:50, 75:25, 100:0 steeped:nixtamalized corn) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, texture and viscosity. The pH of all the blends decreased with a corresponding increase in titratable acidity as …
Publisher
Elsevier
Date
2003
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Se3iqnhoufwC