Pasting Properties of White Corn Flours of Anoman 1 and Pulut Harapan Varieties as Affected by Fementation Process
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=51191#.VFsn_2fHRK0 Author(s) Rahmawati Farasara 1,2 , Purwiyatno Hariyadi 1,3 , Dedi Fardiaz 1,3 , Ratih Dewanti-Hariyadi 1,3 Affiliation(s) 1 Department of Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia . 2 Department of Food Technology, Sahid University, Jakarta, Indonesia . 3 Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor, Indonesia . ABSTRACT This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF); 2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with add...