Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve th...

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Autores principales:	Ardiyan Dwi Masahid, Maria Belgis, Helyas Vintan Agesti
Formato:	article
Lenguaje:	EN
Publicado:	Food, Agriculture, and Natural Resources (FANRes) - Networks 2021
Materias:	Agriculture S Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/85be56e18b284193a569e1592456d7b3
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spelling	oai:doaj.org-article:85be56e18b284193a569e1592456d7b32021-12-01T01:17:30ZFunctional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus2722-406610.46676/ij-fanres.v2i2.32https://doaj.org/article/85be56e18b284193a569e1592456d7b32021-08-01T00:00:00Zhttps://journal.fanres.org/index.php/IJFANRES/article/view/32https://doaj.org/toc/2722-4066Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).Ardiyan Dwi MasahidMaria BelgisHelyas Vintan AgestiFood, Agriculture, and Natural Resources (FANRes) - NetworksarticleAgricultureSNutrition. Foods and food supplyTX341-641ENInternational Journal on Food, Agriculture and Natural Resources, Vol 2, Iss 2, Pp 1-6 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Agriculture S Nutrition. Foods and food supply TX341-641
spellingShingle	Agriculture S Nutrition. Foods and food supply TX341-641 Ardiyan Dwi Masahid Maria Belgis Helyas Vintan Agesti Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus
description	Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).
format	article
author	Ardiyan Dwi Masahid Maria Belgis Helyas Vintan Agesti
author_facet	Ardiyan Dwi Masahid Maria Belgis Helyas Vintan Agesti
author_sort	Ardiyan Dwi Masahid
title	Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus
title_short	Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus
title_full	Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus
title_fullStr	Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus
title_full_unstemmed	Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus
title_sort	functional properties of adlay flour (coix lacryma-jobi l. var. ma-yuen) resulting from modified durations of fermentation using rhizopus oligosporus
publisher	Food, Agriculture, and Natural Resources (FANRes) - Networks
publishDate	2021
url	https://doaj.org/article/85be56e18b284193a569e1592456d7b3
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_version_	1718406031890972672

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

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