التفاصيل البيبلوغرافية
| العنوان: |
Characteristic of instant and poured beverage from nixtamalized corn (Zea mays indentata) fermented by Bifidobacterium sp. as source of natural folates. |
| المؤلفون: |
Susilowati, Agustine, Maryati, Yati, Aspiyanto, Lotulung, Puspa Dewi, Melanie, Hakiki |
| المصدر: |
AIP Conference Proceedings; 2023, Vol. 2972 Issue 1, p1-9, 9p |
| مصطلحات موضوعية: |
CORN, FERMENTED beverages, OLEIC acid, FOLIC acid, BIFIDOBACTERIUM, BIFIDOBACTERIUM bifidum, ENZYMES |
| مستخلص: |
Instant and poured beverages produced from the fermentation of nixtamalized corn (Zea mays indentata) by Bifidobacterium sp. have potential use as a source of natural folates. The fermentation process was performed on nixtamalized yellow and white corns using corn inoculum of Bifidobacterium bifidum and Bifidobacterium breve of 40% (w/w, dissolved protein) at 37 °C for 16 hours in order to yield biomasses of A, B, C, and D, respectively. The best biomass was further conducted by instanizing and pouring based on dissolved protein. The result of experimental activity showed that the best fermentation achieved by biomass B and biomass C was nixtamalized yellow corn using B. breve and nixtamalized white corn using B. bifidum, respectively. On instanizing process yielded fermented instant beverage from nixtamalized yellow corn (BI) and fermented instant beverage from nixtamalized white corn (CI) with compositions of folic acid of 297.72 and 213.85 µg/mL, dissolved protein of 0.36 and 0.29 mg/mL, total sugars of 84.00 and 9.01 mg/mL, reducing sugars of 22.03 and 13.07 mg/mL, total solids of 10.12 and 9.01 %, N-Amino of 0.13 and 0.14 mg/mL, total acids of 0.26 and 0.20 %, pH of 4.05 and 4.01, respectively. BI and CI were dominated by folates monomer with molecular weight (MW) of 442.72 and 442.06 Dalton (Da.), the relative intensity of 100 and 100%, particle size of 1506.7 and 1597.8 nm, particle index (PI) of 1.092 and 1.011, specific volatile compounds of 2,3-butanediol (4.464 and 10.650%), palmitic acid (7.629 and 4.126%), octadecenoic acid (6.312 and 4.749%), lactic acid (2.374 and 0.526%), respectively. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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