The effect of Lactic Acid Bacteria and Co-culture on Structural, Rheological, and Textural Profile of Corn Dough | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Sanabil Yaqoob: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan; National Engineering Lab for wheat and corn deep processing, Jilin Agricultural University, Changchun, China

2. Aysha Imtiaz: National institute of food science and technology, university of agriculture Faisalabad, Pakistan

3. Huimin Liu: National Engineering Lab for wheat and corn deep processing, Jilin Agricultural University, Changchun, China

4. Meihong Liu: National Engineering Lab for wheat and corn deep processing, Jilin Agricultural University, Changchun, China

5. Mingzhu Zheng: National Engineering Lab for wheat and corn deep processing, Jilin Agricultural University, Changchun, China

6. Kanza Aziz Awan: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

7. Dan Cai: National Engineering Lab for wheat and corn deep processing, Jilin Agricultural University, Changchun, China

8. Jingsheng Liu: National Engineering Lab for wheat and corn deep processing, Jilin Agricultural University, Changchun, China

Abstract:

This study is aimed at assessing the effect of lactic acid bacteria (LAB) on corn flour using dynamic characterization methods including RVA, TPA, Rheometer, SEM, and DSC along with co-culture technique in order to enhance its applicability by evaluating the variations in rheological, textural, morphological, thermal, and structural properties. Our findings suggested that bacterial incorporation both individually and in combination (co-culture) revealed an improved corn dough profile with better properties. SEM showed irregular shape of particles having more grooves, indentations, and cracks. RVA demonstrated different pasting behavior on the dough. Bacterial inoculation in flour attributed to increase the TO (68.61-71.18), TP (73.74- 78.42), TC (78.78-85.36), melting temperature (10.1715.19), and ?H (2.72-5.40). The hardness of corn was found approximately 75% of native dough. In treated corn, an increase was noted in both loss and storage modulus in correspondence with changes in the starch configuration and leaching of constituents. The results from DSC presented an increased melting temperature range and gelatinization enthalpy owing to bacterial treatment accredited to diversified morphological characteristics. The outcomes concluded in demonstration of a novel influence on structural, thermal, morphological, and rheological capabilities and capacities of corn dough. Lactic acid bacteria hydrolyzed part of the corn and flour had smaller, irregularly shaped particles with more holes in them, resulting in a reduced water retaining capacity. Textural, thermal, and pasting profile has also been improved due to degradation of macromolecules. Furthermore, the insight alterations induce various changes leading to improved corn flour. It may also develop the associations about the upright insurgence in the corn dough profile and its potential usage in industry and homes.

Page(s): 179-179

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

lactic acid bacteria , fermentation , rheology , corn , coculture

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views