Abstract:
This study aimed to improve the physicochemical and functional characteristics of corn starch using biological-physical methods (spontaneous fermentation and heating-cooling). The research method used to achieve this goal was spontaneous fermentation of local varieties of hybrid corn grains over a period of 36 hours, followed by the extraction of spontaneous fermented corn shells and modified corn starch with heating-cooling period varying from 15 to 30 minutes. Starch modified by fermentation and heating-cooling showed significantly different results than those without modified treatment. Modification of starch with 36 hours fermentation and 15 minutes of
heating-cooling was able to improve the physicochemical and functional characteristics of starch with moisture content of 10,009%, amylose content 26,98%, Starch resistance 36,492%, gel strength 2,989 g/cm2 swelling power 19,881 g/g and low solubility of 15,201%.
