An Analysis of Soluble and Insoluble Fiber Content of Various Modified Corn Flours Using Fermentation Followed by Pregelatinization – Systematic Literature

Abstract

Abstract This study was conducted to determine the effect of engineering on the fermentation process combined with pregelatinization in the production of modified high-fiber corn flour. Modified corn flour was produced from BISI-18 corn that had been previously ground and treated with spontaneous and controlled fermentation. The spontaneous fermentation method used control (A1), while the controlled fermentation method used single cultures of Lactobacillus fabifermentans (A2) and Aspergillus sp. (A3) as well as mixed cultures of Lactobacillus fabifermentans and Aspergillus sp. at a ratio of 1:3 (A4). Microaerophilic fermentation was carried out for 24 hours at room temperature. All the treated fermented corn flours were dried and pregelatinized at 80 °C for 15 minutes and dried using a room dryer at ± 50 °C for 48 hours. This study used a randomized block design with four treatments, each consisting of 3 groups. The observation variables included insoluble dietary fiber, soluble dietary fiber, and total dietary fiber. Data were analyzed using Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) at a significant level of 0.05. The results showed that the fermentation process affected the insoluble dietary fiber and soluble dietary fiber content of modified corn flour but did not affect the total dietary fiber content. It was also found that the best modified corn flour was produced with the addition of a single culture of Aspergillus sp., containing 9.36% insoluble dietary fiber, 6.26% soluble dietary fiber, and 15.62% total dietary fiber.